Chai Crinkle Cookies

Chai Crinkle Cookies
Twice a week, I pick up my friend’s little girl  after school. I pack up Peanut, stop for a soy chai latte, and wait outside her classroom while people come up to me to tell me how big my baby is and, for some reason, the exact circumference of their child’s head when it was born. I chat and smile, sip my latte, and count the seconds because I am too socially awkward to handle this small talk minefield. The bell goes, I locate my target and make a speedy exit.

Have you ever hung out with a really, really smart child? It’s the most bizarre experience. On the one hand, you have a typical child who wants to race you to every single place you’re going and then eat cake pops and drink milk until they have a tummy ache. On the other hand you have this razor sharp teacup human who doesn’t miss anything, and never ever ever forgets. Exhibit A:

“Ok Bug, we’re going to go for a walk now, put your shoes on!”

“But you said we could make cookies”

“I don’t think so, when did I say that?”

“The other time” *Inserts meaningful stare*

“What other time?”

“The other time. When Peanut was in your tummy. You said we could make cookies.” *begins to tear up*

And that’s the story of how I had to make cookies last week because I mentioned it briefly SIX MONTHS AGO.

Chai Crinkle Cookies

Anyway, the cookies.

These chai cookies are the same base as the Best Chocolate Chip Cookie Recipe Ever, but they’re filled with black tea and chai spices, then rolled in chai spiced sugar before baking. The result is a chewy spiced cookie with crisp edges and a beautiful cracked top, reminiscent of a molasses cookie or a ginger crinkle. You can buy premixed chai spices, or you can make your own as per the notes below from cinnamon, cloves, nutmeg, ginger, allspice, cardamom, and  black pepper.

Chai Crinkle Cookies

Happy baking!

Chai Crinkle Cookies


  • For Cookie Dough
  • 3/4 cup butter, melted
  • 1 cup light brown/golden sugar
  • 1/2 cup white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 tsp vanilla
  • 1 1/2 Tablespoons black tea
  • 2 cups all-purpose flour
  • 3/4 tsp baling soda
  • 1 Tbsp chai spice*
  • 1/4 teaspoon salt
  • For Rolling
  • 1/2 cup white sugar
  • 1 Tbsp chai spices


  1. Preheat oven to 350F. Line two baking sheets with parchment paper.
  2. In a large bowl, mix the butter and sugars together until thick and slightly lighter in colour. Stir in the eggs, vanilla, and black tea.
  3. In a separate bowl, whisk the flour, baking soda, salt, and chai spices until combined.
  4. In a small bowl, combine extra sugar and chai spices. Set aside.
  5. Scoop tablespoons of dough into your hand and roll them into balls. Roll each ball in sugar mixture and place 2" apart on baking sheets, flattening them slightly with your hand.
  6. Bake for 10 minutes, until the edges are golden brown and the tops are cracked.
  7. Let cool on the cookie sheet for 5 minutes before transferring to a cooling rack. Store in an airtight container.


*To make your own chai spice blend, combine 1 tablespoon ground cinnamon, 2½ teaspoons ground cardamom, 1½ teaspoon ground ginger, 1 teaspoon ground allspice, 1 teaspoon ground cloves, ½ teaspoon nutmeg, ½ teaspoon black pepper.

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