Reminiscing the past, I decided to combine those very flavors in one. These masala chai cookies are soft and fudgy, and a great way to grab a tea-and-cookie breakfast on the go! With subtle flavors of indian milk tea, cardamom, cinnamon and cloves, you will skip your Starbucks chai tea latte for a bite of these.
I can’t let my childhood go away that easily, now can I?
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Masala Chai Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
These soft and fudgy cookies capture the essence of Indian masala chai, blending cardamom, cinnamon, and cloves for a perfect tea-time treat.
Ingredients
- 1 cup (240 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 tsp cardamom powder
- 1/4 tsp cinnamon powder
- 2 cloves, crushed
- 2 tsp black tea leaves
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 ml) granulated sugar
- 1/4 cup (60 ml) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups (420 ml) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- To make the masala chai, heat 1 cup of water along with 1/2 tsp cardamom powder, 1/4 tsp cinnamon powder, 2 crushed cloves, and 2 tsp black tea leaves. Once it begins to boil, add 1/2 cup whole milk, lower the heat, and let it simmer until the mixture reduces to half its volume. Strain and set aside to cool.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy.
- Add 1 large egg and 1 tsp vanilla extract to the butter mixture, and beat until well combined.
- In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour in the cooled masala chai and mix until the dough comes together.
- Drop tbsp of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are perfect for a tea-time snack or a quick breakfast on the go.
- Store in an airtight container for up to a week.
- You can adjust the spice levels to your preference by adding more or less cardamom and cinnamon.
- For a stronger chai flavor, let the masala chai cool completely before adding it to the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 80
- Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 20
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Frequently Asked Questions
Why brew actual masala chai rather than using store-bought chai concentrate or dry chai spices?
The recipe simmers 1 cup of water with cardamom, cinnamon, cloves, and black tea leaves, then adds ½ cup of whole milk and reduces the mixture to half its volume before straining and cooling. This creates a highly concentrated chai liquid that infuses the cookies with authentic spiced-tea flavor throughout the dough — the notes add that letting the chai cool completely before mixing gives a stronger flavor. 
What texture should I expect from these cookies?
The recipe describes these as soft and fudgy — not crispy. They bake at 350°F for 10–12 minutes until the edges are golden brown, then rest on the baking sheet for 5 minutes before transferring. The drop-cookie method (1 tbsp of dough per cookie, spaced 2 inches apart) gives them a rounded, soft shape.
How long do these keep?
The notes say they store well in an airtight container for up to a week — making them a practical make-ahead option for breakfast on the go, as the recipe suggests.
Sounds like an excellent start for the day! Can I use almond flour instead of whole wheat?