Brown Butter Chai Spice Cookies are delectably soft and chewy cookies infused with warm chai spices and enriched with the nutty flavor of browned butter. Topped with a vanilla bean glaze and a lightly spiced sugar coating, these cookies deliver cozy fall flavors in every bite.
You’ll love these cookies because the browned butter adds a deep, toasty richness that perfectly complements the aromatic chai spice blend of cinnamon, cardamom, ginger, nutmeg, cloves, and allspice. The long beating of eggs and sugars creates a light and fluffy cookie base that stays tender and chewy even days after baking. The sugar and chai spice topping gives a delightful crunch and balanced sweetness, finished off with a vanilla bean glaze that adds a smooth and fragrant touch.
Ingredients
Chai Spice Blend:
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cardamom
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- ½ teaspoon ground allspice
Cookies:
- 1 cup unsalted brown butter, room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 1 tablespoon chai spice blend
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Topping:
- ¼ cup granulated sugar
- 1 tablespoon chai spice blend
Glaze:
- ½ cup powdered sugar
- ½ teaspoon vanilla bean paste
- 1 to 3 tablespoons milk (as needed)
Instructions
Start by preparing the chai spice blend. In a small bowl, sift together all the spices until well combined. Store in an airtight container to preserve freshness for up to a year.
Browning the butter is optional but highly recommended for depth of flavor. Gently melt the unsalted butter in a skillet until foamy and amber in color, then cool completely to room temperature before using. Browned butter gives the cookies a rich, nutty aroma and taste.
Using a stand or hand mixer, cream the browned butter with granulated and brown sugars until smooth and creamy. Add the eggs and vanilla bean paste, and beat for 2 to 4 minutes until the mixture is light, fluffy, and pale in color this step greatly improves cookie texture.
In a separate bowl, whisk together the all-purpose flour, chai spice blend, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring or folding until just combined. The dough should be moist and slightly sticky.
Mix the topping by combining the granulated sugar and chai spice in a small bowl.
Scoop generous 3-tablespoon portions of dough and roll them into balls. Roll each cookie dough ball in the chai sugar coating, ensuring they’re well covered.
Cover the dough balls and chill in the refrigerator overnight, or at least for 2 hours if you want to bake sooner.
Preheat your oven to 350°F (175°C) and line a light-colored baking sheet with parchment paper.
Place the chilled dough balls on the baking sheet, spacing them 2 to 3 inches apart as they will spread during baking. Bake for 9 to 11 minutes, until the edges are set but the centers remain soft.
Allow the cookies to cool for 2 to 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.
For the glaze, whisk the powdered sugar with vanilla bean paste in a small bowl. Slowly add milk until you reach a thick but pipeable consistency.
Transfer the glaze to a piping bag or a small plastic bag with a cut tip and drizzle over the cooled cookies as much or as little as you like.
My Best Tips for Success
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Brown the butter ahead and let cool completely, preferably overnight, for best flavor and texture.
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Beat eggs and sugar thoroughly for a light, fluffy dough.
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Chill dough well before baking to keep cookie shapes and improve flavor.
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Use a light-colored baking sheet to avoid over-browning the cookie bottoms.
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Adjust baking time to retain soft centers or crisp up the edges.
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Add vanilla bean paste for enhanced flavor aroma.
Delicious Variations to Try
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Swap out chai spice for pumpkin pie spice for a different spice profile.
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Add chopped nuts like pecans or walnuts to the dough.
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Mix in dried fruit like raisins or cranberries for a tart note.
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Use dark or white chocolate chips for a chocolatey twist.
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Sprinkle coarse sugar on top for extra sparkle and crunch.
Frequently Asked Questions
How long do these cookies stay fresh?
Stored in an airtight container, they keep their soft texture for up to a week.
Can I make the dough in advance?
Yes, dough can be refrigerated overnight or frozen for longer storage.
What is the difference between vanilla bean paste and extract?
Vanilla bean paste has a richer flavor and contains vanilla seeds for a speckled look.
Can I skip the glaze?
Yes, the cookies are delicious on their own or rolled in the spiced sugar topping.
Are these cookies suitable for kids?
Absolutely, they’re easy to make and perfect for beginners.
How do I store leftovers?
Keep leftovers airtight at room temperature for best texture.
Print
Brown Butter Chai Spice Cookies
- Total Time: 2 hours 36 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy cookies with warm chai spices and nutty browned butter. Rolled in chai sugar and topped with vanilla bean glaze, perfect for comfort baking any season.
Ingredients
Chai Spice Blend
1 tbsp ground cinnamon
2 tsp ground cardamom
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
½ tsp ground allspice
Cookies
1 cup unsalted browned butter, cooled
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs, room temp
2 tsp vanilla bean paste
2 cups all-purpose flour
1 tbsp chai spice blend
1 tsp baking soda
½ tsp kosher salt
Topping
¼ cup granulated sugar
1 tbsp chai spice blend
Glaze
½ cup powdered sugar
½ tsp vanilla bean paste
1–3 tbsp milk, as needed
Instructions
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Make chai spice: In a bowl, mix all spices together. Store leftovers in an airtight jar for up to one year.
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Brown butter: Melt butter in a skillet over medium heat until foamy and golden with a nutty aroma. Cool to room temperature.
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Cream butter and sugars: In a mixing bowl, beat browned butter with granulated and brown sugars until smooth. Add eggs and vanilla, and beat 2–4 minutes until pale and fluffy.
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Combine dry ingredients: In a separate bowl, whisk flour, chai spice blend, baking soda, and salt. Slowly add to wet mixture and stir until just combined. Dough will be soft and slightly sticky.
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Prepare topping: In a small bowl, mix sugar and chai spice blend.
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Chill dough: Scoop 3‑tbsp portions, roll into balls, and coat in chai sugar. Chill at least 2 hours or overnight.
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Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and space cookies 2–3 inches apart. Bake 9–11 minutes until edges are set and centers soft. Cool on sheet 2–3 minutes, then transfer to a wire rack.
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Add glaze: Whisk powdered sugar and vanilla bean paste, slowly adding milk until thick but drizzle‑ready. Pipe or drizzle over cooled cookies.
Notes
Cool browned butter fully before mixing.
Whip sugars and eggs well for chewy texture.
Chill dough to prevent spreading.
Bake in light pans for even browning.
Adjust bake time for desired softness.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/18 recipe)
- Calories: 215
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: brown butter chai cookies, chai spice cookie recipe, vanilla glaze cookies, fall cookie recipe, spiced holiday cookies
