Chai Sugar Cookies That Pack a Secret Flavor Punch

While Instagram and the grocery store might have you think otherwise, pumpkin and apple aren’t the only fall flavors on Earth. Case in point: My Baking Addiction’s Chai Sugar Cookies. A twist on the classic treat, this no-chilling-required recipe is loaded with warm and cozy chai spices (think: cardamom, cinnamon, ginger, and black pepper), which are not only mixed into the dough, but also coat the outside.

The result? A gloriously thick, perfectly chewy, and highly craveable cookie that’ll fill your house with the absolute best aroma — and earn an immediate spot in your seasonal baking rotation.

The Time Commitment: Just 25 minutes. You’re welcome.

Key Tips: You can customize the level of chai flavor, depending on your taste. For something more subtle (and less sweet), skip the sugar-spice coating. Think there’s not nearly enough of a chai kick? Double the spice mixture, which you should honestly do either way — the leftovers can be used for clustery granola or wildly delicious candied nuts.

Other Takes: For more criminally underrated fall flavors, try… 

• Chewy Sticky Toffee Pudding Cookies. Packed with dates, ginger, molasses, and Werther’s caramels, this is essentially the English dessert in an easy-to-make, decadent cookie. 

• Gochujang Caramel Cookies. We all benefit from New York Times food columnist Eric Kim’s penchant for adding gochujang to everything (see: his cult-classic buttered noodles), and these crinkly, slightly spicy cookies are no exception. 

• Maple Brown Sugar Cookies. When someone who has written an entire cookbook about cookies declares these “the best cookies I’ve ever made,” do we even need to say more?

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