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December 08, 2022 2 min read

Second only to pumpkin spice, there’s no cafe latte more famous than chai tea. With a delicious sweet and spicy flavor, it’s one of my must-have warm drinks during the cold winter months.

To make your own chai latte at home, you can purchase liquid chai concentrate, or powdered chai mix. If you prefer, you can also make your own by combining cinnamon, ginger, cardamom, black pepper, nutmeg and cloves.

Now that you’ve got the ingredients for the perfect chai tea latte, it’s time to make something delicious to dunk into it! Our chai-spice sugar cookie recipe makes the perfect counterpart for your next tea time. Full of flavor, these cookies are perfect for your holiday parties!

Healthy Chai Spice Sugar Cookie Ingredients

Recipe yields- 20 cookies

Chai Spice Mix: (yields 16 servings - store in an airtight container)

  • 2 tsp cardamom
  • 2 tsp allspice
  • 2 tsp nutmeg
  • 2 tsp cinnamon
  • 2 tsp cloves
  • 6 tsp ginger


  • 2 ¾ cups All Purpose Flour (can sub for GF all-purpose flour if gluten sensitive or celiac)
  • 1 ½ tsp Chai Spice Mix (see recipe above)
  • ¾ tsp Vanilla Extract
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 cup Butter (softened at room temperature, can sub for vegan butter)
  • 1 ½ cup White Granulated Sugar (can sub for coconut sugar or sugar substitute like Stevia)
  • 1 Egg (can sub for flax egg)

Topping for Rolling:

  • ¼ cup White Granulated Sugar (or coconut sugar or Stevia)
  • 2 tsp Chai Spice Mix
Chai Spice Sugar Cookie | Mukha Yoga


  • Preheat the oven to 375 F.
  • Combine all dry ingredients (flour, baking soda, baking powder and chai spice mix) in a medium bowl.
  • In a large mixing bowl, combine butter and sugar until smooth. Add in eggs and vanilla and beat using a hand mixer.
  • Gradually mix in the dry ingredients.
  • In a small bowl combine sugar and chai spice mix for rolling.
  • Scoop the dough into small balls (about the size of a gumball) and roll them in the topping mix. Place on an ungreased cookie sheet.
  • Use your palm to slightly flatten each cookie.
  • Refrigerate the dough for 1 hour.
  • When ready to bake, sprinkle the remaining topping on top of the cookies and bake for 10 minutes.
  • Allow the cookies to cool and store in an airtight container. Serve with chai tea and enjoy!

Victoria Maybee l Mukha YogaBy Victoria Maybee; All Rights Reserved @2021