Ingredients

10 tablespoons unsalted butter (1 stick + 2 tablespoons)

2 chai tea bags, leaves removed (or ½ tablespoon loose leaf chai tea)

½ cup canola oil

½ cup granulated sugar, plus more for rolling

½ cup powdered sugar

1 large egg

1 tablespoon vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

For the glaze:

1½ cups powdered sugar, sifted if lumpy

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon salt

⅛ teaspoon ground cloves

2-3 tablespoons whole milk

Instructions

Step 1: Brown the butter by melting it in a large sauté pan over medium heat. Whisk continuously until golden and foaming with browned bits forming on the bottom, about 1-5 minutes. Remove from heat, stir in the chai leaves, then pour into a glass bowl to cool slightly.

Step 2: In a large bowl, whisk together the brown butter, canola oil, granulated sugar, powdered sugar, egg, and vanilla extract until smooth.

Step 3: Whisk in the flour, baking soda, and salt until just combined. Cover and chill the dough in the refrigerator for 30-60 minutes.

Step 4: Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with silicone mats. Pour about ⅓ cup granulated sugar into a small bowl.

Step 5: Using a cookie scoop, portion the dough into 15 equal balls. Roll each ball in the granulated sugar, then place on the baking sheets. Chill the cookie sheets in the fridge while the oven heats.

Step 6: Bake one sheet at a time for 10-13 minutes, until edges are lightly browned. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack.

Step 7: For the glaze, whisk together powdered sugar, ginger, cinnamon, allspice, nutmeg, salt, and cloves. Add milk gradually until the glaze is drizzle-able.

Step 8: Drizzle the glaze over the cooled cookies. Allow to set at room temperature for about an hour before serving.

Tips & Variations

For a stronger chai flavor, steep the tea leaves in the melted butter a little longer before cooling.

Swap canola oil for melted coconut oil for a subtle tropical twist.

Use a mix of chai spices if you don’t have pre-made chai tea bags.

Roll cookies in cinnamon sugar instead of plain sugar for extra warmth.

FAQs

Can I use loose leaf chai instead of tea bags?

Yes, use about ½ tablespoon of loose leaf chai tea to infuse the butter. Just make sure to strain out the leaves before mixing into the dough.

Can I make these cookies dairy-free?

You can substitute the butter with a dairy-free alternative that can be browned similarly, and use a plant-based milk for the glaze. The texture and flavor will be close but slightly different.