Chai Sugar Cookies with Eggnog Frosting will kick start your holiday baking. The warm Chai spices in the cookie and the festive eggnog frosting make this the perfect Christmas cookie.
It’s finally turning cooler here and it was time to make a batch of my Chai tea mix. When I did, I realized that what I really wanted was something sweet with those same spices that are in the tea. So, I give you Chai Sugar Cookies with Eggnog Frosting.
These cookies have it all and just may be my NEW favorite way to enjoy the warm spices of the tea. Plus, that eggnog frosting is amazing.
Continuing with #ChristmasCookies Week, these Chai cookies will need to be included on your holiday baking list. Also, don’t forget we’re giving you a week of cookie recipes to get your holiday baking going! Look for delicious recipes at the end of my posts this week
Here’s what I’ll be sharing:
- Monday – Chewy Gingerdoodles
- Tuesday – Chai Sugar Cookies with Eggnog Frosting (that’s this recipe)
- Wednesday – White Chocolate Espresso Cookies
- Thursday – Turtle Chocolate Chip Cookies
What is Chai?
You’re asking that question, aren’t you? Chai is a centuries old drink that calms the mind and it is a spicy, pungent drink made from some of the world’s most medicinally active herbs. There are thousands of Chai recipes but the basic components of Chai include black tea, cinnamon, ginger, clove, cardamom and black pepper. This cookie recipe doesn’t have the black tea, but the spices are infused in the cookie dough.
Ingredients
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Sugar
- Cinnamon
- Ground Ginger
- Cardamom
- Allspice
- Black Pepper
- Butter
- Eggs
- Vanilla
- Powdered Sugar
- Nutmeg
- Eggnog
How to Make Chai Sugar Cookies with Eggnog Frosting
Step 1
Preheat oven to 350 degrees and line baking sheets with silicone baking mat or parchment paper.
Step 2
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a small bowl combine the sugar, cinnamon, ground ginger, cardamom, black pepper, and allspice. Measure out 1/3 cup of this spice mixture and set that aside to use to top the cookie dough.
Step 3
In the bowl of a stand mixer, beat the butter and sugar spice mixture until light and fluffy. Add in the eggs and vanilla. Beat until well combined.
Step 4
Add in the flour mixture, a little at a time and mix until combined.
Step 5
Using a cookie scoop, form tablespoon sized dough balls and place onto prepared baking sheets. Flatten the balls slightly and using the reserved sugar spice mixture, sprinkle a bit on top of each cookie. Alternatively, you could roll the dough ball into the sugar mixture and then flatten slightly.
Step 6
Bake for 10 – 12 minutes. Let cookies cool for 5 minutes on pan before moving them to a cooling rack.
Step 7
To make the eggnog frosting, combine 1 1/2 cups powdered sugar, nutmeg, cinnamon, and 1/4 cup eggnog in a small bowl. Whisk until smooth. If the glaze is not thin enough to drizzle over the cookies, add a tablespoon at a time of more eggnog, until it’s the desired consistency. Let the frosting set for a few minutes before storing them.
How to Store Cookies
Store in an airtight container at room temperature for up to a week.
Can You Make Ahead?
Chai cookies are a great make-ahead recipe. Simply follow the recipe and stop before you add the sugar spice mixture. Place dough balls on a wax paper line tray and flash freeze. Once the dough is frozen, place in a freezer safe container and freeze for up to 3 months.
When ready to bake, take the cookie dough out of the freezer and let sit at room temperature for 30 minutes. Then pick up where the recipe left off by flattening slightly and sprinkling with sugar; bake and frost as directed.
Tips, Tricks, and FAQs
- If you’re not a fan of frosting or eggnog, you can skip that step. The cookies are delicious plain.
- Instead of eggnog, you can omit the eggnog and use almond milk or heavy cream.
- Baked cookies can be frozen up to 3 months. Freeze them unfrosted.
Love baking cookies? Try these White Chocolate Cranberry Crinkle Cookies, Eggnog Blossom Cookies, or Easy Red Velvet Crinkle Cookies.
Chai Sugar Cookies with Eggnog Frosting
Equipment
- Baking sheets
- Silicone Baking Mat
- Cookie Scoop
- Stand Mixer
Ingredients
For the Chai Sugar Cookies:
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cup sugar
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cardamom
- 1/2 teaspoon allspice
- 1/4 teaspoon black pepper
- 1 cup (2 sticks) unsalted butter, softened
- 2 eggs
- 1/2 teaspoon vanilla
For the Eggnog Frosting:
- 1 1/2 cups powdered sugar
- 1/4 cup eggnog
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees and line baking sheets with silicone baking mat or parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a small bowl combine the sugar, cinnamon, ground ginger, cardamom, black pepper, and allspice. Measure out 1/3 cup of this spice mixture and set that aside to use to top the cookie dough.
- In the bowl of a stand mixer, beat the butter and sugar spice mixture until light and fluffy. Add in the eggs and vanilla. Beat until well combined.
- Add in the flour mixture, a little at a time and mix until combined.
- Using a cookie scoop, form tablespoon sized dough balls and place onto prepared baking sheets. Flatten the balls slightly and using the reserved sugar spice mixture, sprinkle a bit on top of each cookie. Alternatively, you could roll the dough ball into the sugar mixture and then flatten slightly.
- Bake for 10 – 12 minutes. Let cookies cool for 5 minutes on pan before moving them to a cooling rack.
- To make the eggnog frosting, combine 1 1/2 cups powdered sugar, nutmeg, cinnamon, and 1/4 cup eggnog in a small bowl. Whisk until smooth. If the glaze is not thin enough to drizzle over the cookies, add a tablespoon at a time of more eggnog, until it's the desired consistency. Let the frosting set for a few minutes before storing them.
Notes
Tips, Tricks, and FAQs
- If you’re not a fan of frosting or eggnog, you can skip that step. The cookies are delicious plain.
- Instead of eggnog, you can omit the eggnog and use almond milk or heavy cream.
- Baked cookies can be frozen up to 3 months. Freeze them unfrosted.
Tuesday Christmas Cookie Recipes
- Andes Mint Chocolate Chip Cookies from Jen Around the World
- Cappuccino Swirl Butter Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chai Sugar Cookies with Eggnog Frosting from Blogghetti
- Chocolate Chunk Cherry Oatmeal Cookies from Christmas Tree Lane
- Cream Cheese Sprinkle Cookies from Shockingly Delicious
- Gluten-Free Brownie Cookies from Family Around the Table
- Gluten-Free Peppermint Meltaways from Frugal & Fit
- Hot Cocoa Cookies from Magical Ingredients
- Nana’s Molasses Cookies from Daily Dish Recipes
- Oatmeal Pecan Cookies from A Kitchen Hoor’s Adventures
- Peanut Butter Brownie Bombs from Palatable Pastime
- Snowman Cookies from Devour Dinner
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Enjoy!
Yay eggnog! My ultimate Christmas flavor. I would love to try these.
It isn’t the holidays without eggnog. Yummmmmy!
I love how spiced these cookies are! They are so yummy and the eggnog frosting is literally and metaphorically the icing on top!
Chai, egg nog, and cookies! Does it get any better? Nope, I don’t think so!
Love the flavors and these will be perfect with a cup of masala chai!
Chai AND eggnog? I think this is my new favorite cookie! It looks so delicious and full of flavor.