Chai Smash Cookies

Thick and soft bakery-style chai cookies flavored with warm cinnamon, cardamom, ginger and fall spices, then topped with creamy vanilla bean buttercream.

Prep Time20

Cook Time13

Chill Time30

Keyword: chai cookies, chai recipes, fall cookies

Servings: large cookies

Calories: 600kcal

Equipment

Ingredients

Chai Spice

2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon finely ground black pepper

Chai Cookies:

1 cup salted butter softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract or vanilla bean paste
1/2 cup sour cream
3 1/2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons prepared chai spice mixture

Instructions

Preheat the oven to 350°F and line baking sheets with parchment paper.
Cream the softened butter, granulated sugar and brown sugar together for about 3 minutes, until light and fluffy.
Add the eggs one at a time, mixing between each addition. Add the vanilla and sour cream and mix until combined.
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt and chai spice.
Gradually add the dry ingredients to the butter mixture. Mix just until a thick, soft dough forms.
Cover and chill for 30 minutes.
Portion the dough into approximately 1/3-cup portions for large bakery-style cookies. Roll gently into balls and place several inches apart on the prepared baking sheets.
Lightly flatten each dough ball with your palm or the bottom of a measuring cup. You want thick discs rather than thin cookies.
Bake for 11–13 minutes.
The edges should be set and may just begin to turn golden, but don't wait for the centers to brown. Slightly underbaking them will help maintain that soft, cakey center.
Cool completely before frosting.

Notes

Vanilla Bean Buttercream
- 1 cup salted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla bean paste
- 2–3 tablespoons heavy cream or whole milk
- Pinch of salt, if needed
Beat the butter for 3–4 minutes until very light and fluffy.
Gradually mix in the powdered sugar.
Add the vanilla bean paste and 2 tablespoons cream. Beat for another 2–3 minutes.
Add additional cream as needed until the frosting is soft and easily spreadable but still holds its shape.
Spread a generous layer over each cooled chai cookie using a small offset spatula.
Finish with a very light dusting of the remaining chai spice.

Nutrition