These Chai Spice Crinkle Cookies aren’t your average cookies. What makes them special is that they’re soft, thick, and fluffy, with a tender crumb that’s almost cake-like. Thanks to the sour cream in the batter, they get a subtle tang, plus extra richness and moisture. And of course, the warm chai spices bring that aromatic, layered flavor that keeps you wanting more.
I love these cookies with a strong cup of black coffee, but of course, they’re absolutely perfect with a steaming cup of chai tea!
Recipe highlights
- Fluffy texture. These chai cookies are thick and soft, like little cakes.
- Sour cream magic. The secret ingredient here is sour cream, which gives the cookie a tender crumb, extra moisture, and a touch of tang that cuts the sweetness.
- Warm chai spices. Infused with a homemade masala chai spice blend that fills your cookies with delicious flavor and your house with a delightful scent.
- Beautiful crackle. Rolling the cookie dough in spiced powdered sugar before baking gives them a classic crackled crinkle look. Say that three times fast.
- Beginner-friendly. No complicated techniques — just mix, chill, and bake.
Recipe overview
⏱️ Prep: 10 min • Bake: 13 min • Total: <45 min (including chill time)
🍴 Yield: 18 cookies
💪 Skill level: Beginner
How to make chai spice crinkle cookies
For more detailed instructions and a full ingredients list, scroll down to the recipe card at the bottom of this post. Here’s a quick overview of how to make these cookies:
- Cream butter & sugar. Beat softened butter with brown sugar until smooth, creamy, and a bit fluffy (1-2 minutes).
- Add eggs & sour cream. Add the eggs one at a time, beating until fully incorporated. Then stir in the sour cream and vanilla.
- Combine dry ingredients. Whisk together flour, your masala chai spice blend, baking soda, and salt. Fold into the wet mixture until just combined.
- Chill the dough. Chill in the refrigerator for about 20 minutes. This helps the dough firm up for better rolling and prevents excessive spread.
- Prep the spiced sugar coating. Whisk together powdered sugar and a bit of your chai spice blend.
- Shape & roll. Scoop out dough balls (about 1 ½ tablespoons each). Roll each in the spiced powdered sugar mixture, coating evenly.
- Bake. Bake at 350° F for 10-13 minutes. The tops should spring back when touched and the bottoms should be lightly golden (not burnt). Let them cool a bit before transferring to a rack.
Making your own masala chai spice blend
If you don’t have a chai spice blend on hand, make your own! It’s easy and probably even better than what you’ll find pre-packaged. Here’s what I mixed up for these chai cookies:
1½ tablespoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon cardamom
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon black pepper
Whisk spices together well. Use what you need for the cookies, and stash the rest for chai tea, lattes, or other dessert recipes. If you have whole spices, grind them finely before mixing.
Another great recipe to use this spice blend in? These mini Pumpkin Chai Spice Cakes that are drizzled in chocolate ganache. Yum!!
Pro baking tips for perfect chai cookies
Use real vanilla. A good vanilla extract deepens the flavor and complements the chai spices.
Whisk dry ingredients separately. This ensures even distribution of the chai spices and prevents pockets of spice or baking soda.
Use fresh whole spices for the most aromatic flavor. Totally optional, but if you’re a big chai nerd, you might appreciate the extra depth of flavor from grinding your own spice blend. Use the ratio above, but start with whole spices. Toasting them for a minute or two in a nonstick pan over low heat will also bring even more flavor!
Don’t skip chilling. This recipe makes a fairly sticky dough. Chilled dough will be much easier to scoop and roll. It also creates a better crackle and stops the cookies from spreading too much.
Don’t over-bake. These cookies are best when they’re just set, as over-baking can dry them out. Cookies are done when the bottoms are lightly golden and the tops spring back when gently touched.
Variations & substitutions
Use Greek yogurt (full fat, plain) instead of sour cream if needed — you’ll get similar tang and moisture.
Adjust the spices. If you have a chai spice blend you love, use it in these cookies! Or adjust the blend I recommend to suit your needs. Try adding a pinch of allspice or even a dash of star anise. If you like things spicy, increase the black pepper and/or ginger.
Make mini chai spice crinkle cookies by reducing scoop size. They’ll bake more quickly, so watch them closely!
Serving & storing
Store cookies at room temperature in an airtight container for up to 3 days. Cookies are at their softest and best the first day of baking and will continue to dry out after that. Keep in a sealed container for maximum freshness.
To freeze cookie dough: Freeze cookie dough balls before rolling in powdered sugar. Place on a baking sheet, not touching, and freeze until fully solid. When ready to bake, remove cookies from the freezer, roll in powdered sugar mix, and bake! No need to let them defrost, although they may take a little bit longer to bake.
To freeze baked cookies: Freeze fully baked chai cookies in a single layer on a parchment-lined sheet pan, then transfer to a freezer bag. Thaw at room temperature before eating.
If you make these Chai Spice Crinkle Cookies, I’d love to hear what you think! Please take a moment to leave a star rating and comment below the recipe card.
Chai Spice Crinkle Cookies
Ingredients
Chai Spice Cookies
- 4 ounces unsalted butter, soft
- 1 1/2 cups brown sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons masala spice blend, (see notes)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Spiced Sugar
- 1 cup powdered sugar
- 1/2 teaspoon masala chai spice blend
Instructions
For the chai spice cookies:
- Cream butter and sugar until soft and fluffy, 1-2 minutes.
- Add eggs, one at a time, mixing until fully incorporated.
- Stir in sour cream and vanilla.
- Whisk together flour, spice blend, baking soda, and salt. Add to butter mixture and fold in until mixed.
- Chill dough in the refrigerator for about 20 minutes – this will make it easier to scoop and roll.
For the spiced sugar:
- Whisk together powdered sugar and spices.
To make the cookies:
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- Scoop cookie dough balls and roll them in powdered sugar mix, shaking off any excess sugar.
- Place rolled cookies on prepared baking sheets about two inches apart and bake for 10-13 minutes, until tops of cookies spring back when touched and bottoms of cookies are golden brown.
- Allow to cool before eating.
Notes
Masala chai spice blend:
Don’t have a chai spice blend on hand? Mix some up yourself! 1 1/2 tablespoons cinnamon 1 tablespoon ginger 1 teaspoon cardamom 1/2 teaspoon ground nutmeg 1/4 teaspoon cloves 1/4 teaspoon black pepper If using ground spices, simply whisk them all together. If using whole spices, grind them in a spice grinder until very fine. Use what you need for the cookies and then use the extra spice blend to make yourself a cup of chai!Did you try this recipe?
Be sure to leave a comment below!
