Ginger Chai Cookies

Made with molasses, brown sugar, powdered chai latte mix, and three kinds of ginger, plus plenty of chunks of white chocolate, these chewy, bakery-style ginger chai cookies are a wintertime classic. My favorite chai chocolate chip cookies!

Why Make These Chai Cookies?

When it comes to winter ingredients, chai and ginger are two of my all-time favorites. I love incorporating chai into everything from chocolate truffles to banana bread, and ginger…well, let’s just say I’ll add ginger to just about anything!

Made with not one, not two, but three types of ginger (ground, fresh, and candied) plus brown sugar, black treacle, and plenty of white chocolate, these chewy, bakery-style ginger chai cookies remind me of a steaming, spicy cup of chai tea. Plus, the chai flavor in this recipe comes from a canister of powdered chai latte mix, which—if you’re anything like me—is already sitting somewhere in the back of the kitchen cabinet.

The dough comes together in a few minutes, but plan ahead. For soft, chewy cookies with plenty of flavor, you’ll want to allow at least two hours for the dough to rest and chill. I like to chill mine overnight. These chai cookies pair beautifully with a hot cup of tea or your favorite seasonal latte. This recipe makes about two dozen and is easily doubled, so you’ll have plenty of cookies to go around!

Chai Cookie Ingredients

To make these chai ginger cookies, you’ll need the following ingredients:

• All-purpose flour – Or plain flour, if you’re in the UK.
• Powdered chai – Look for chai latte mix, powdered chai, or instant chai powder—the same product you’d mix with boiling water to quickly make a mug of chai at home.

• Baking soda – A.k.a. bicarbonate of soda, for leavening, a deep golden brown color, and the right amount of spread.
• Ginger – This recipe includes three different types of ginger: You’ll need ground ginger, fresh ginger, and candied ginger. You can use store-bought candied ginger, or make your own!
  
• Unsalted butter – Softened, so it blends easily with the sugars.
• Sugars – For the dough, you’ll need light brown sugar (dark brown sugar or muscovado sugar will also work) and granulated sugar. Keep some extra granulated sugar on hand for coating the balls.
• Egg – One large egg, at room temperature.
• Black treacle – Depending on where you are in the world, you might have access to molasses or black treacle. While not identical, either syrup will work in this recipe. I like the Grandma’s brand of molasses, and for black treacle, Lyle’s is my recommendation. If using molasses, do not use blackstrap.
• White chocolate – You can use chopped white chocolate, chocolate chunks, or white chocolate chips. Be sure to save a few to press into the tops of the balls for decoration. (This isn’t mandatory, but it’s great if you prefer cookies with large pools of chocolate on top!)

Chai Cookie Recipe Tips and Tricks

You won’t need many special tools to make this recipe, but you’ll find it helpful to use a cookie scoop (I prefer the kind with a release, like a mini ice cream scoop) for portioning the dough. Periodically dip the scoop in a mug of water to prevent the dough from sticking. You’ll also need a large round metal cutter to reshape the cookies—see my notes below!

Do not skip the chilling step in this recipe. For soft and chewy cookies with a deep ginger flavor, chill the dough for a minimum of two hours, or overnight.

The Key to Perfectly Round Chai Cookies

For Instagram-worthy cookies, I reshape my freshly baked cookies with a round metal cutter. To do so, simply place the cutter around the cookie and gently nudge or “swirl” it until you create smooth, rounded edges.

Note that it is important to do this immediately after removing the tray from the oven. If you wait even a minute or two, your cookies will begin to cool, and they’ll crack or break as you swirl. Time is of the essence here!

If you don’t own a round metal cutter set, it’s absolutely worth purchasing one. Round cutters are great for reshaping cookies, but I’ll also use mine for tracing macaron or piped cookie templates; cutting rolled cookies (like my rosemary shortbread; making biscuits, scones, and shortcakes; or creating decorative fondant elements for celebration cakes or novelty macarons.

Make-Ahead and Storage Suggestions

These chai cookies are best enjoyed on the day they are made—they’re at peak softness, with the perfect chewy texture. (I love these just out of the oven, when the chocolate is still melted and gooey!) However, they’ll keep well in an airtight container at room temperature for up to 3 days.

These cookies also freeze well. Layer between sheets of parchment and freeze in an airtight container for up to 3 months. Thaw at room temperature.

Chai cookie dough should be chilled for at least two hours, but you can prepare the dough up to 24 hours in advance. Cover the bowl with clingfilm/plastic wrap and refrigerate until ready to use.

Other bakery style cookie recipes you might enjoy:

Rolo Cookies
Chocolate Molasses Cookies
Tahini Chocolate Chunk Cookies
Chocolate Mint M&M Cookies

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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