Go Back
close up of eggnog frosted chai sugar cookies
Print Recipe
5 from 1 vote

Chai Sugar Cookies with Eggnog Frosting

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.
Keyword: Chai, Christmas Cookies, cookies, eggnog, sugar cookies


  • Baking sheets
  • Silicone Baking Mat
  • Cookie Scoop
  • Stand Mixer


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


  • 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.


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.
Recipe adapted from Wonder and Charm