Cardamom Chai Cookies (Soft 25-Minute Diwali Cookies)
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Cardamom Chai Cookies (Soft 25-Minute Diwali Cookies)
By Tasty Loom · Prep: 15 min · Bake: 10 min · Total: 25 min · Makes 24 cookies
Imagine your favorite cup of masala chai — cardamom, cinnamon, ginger, cloves — baked into a soft, chewy cookie with crackled sugar tops. These Cardamom Chai Cookies take one bowl, six warming spices, and just 25 minutes from start to finish. Ready in 25 Minutes. For more fall baking, try our Salted Caramel Apple Bars and the fudgiest bar in the house, our Spiderweb Brownies.
What You Need
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ⅛ tsp finely ground black pepper
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar, plus ¼ cup (50 g) for rolling
- ½ cup (100 g) packed light brown sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
How To Make It
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk the flour, baking soda, salt, and all six spices together in one large bowl.
- Add the butter, both sugars, egg, and vanilla to the same bowl; beat into a soft dough.
- Scoop 1½-tablespoon balls, roll in the reserved sugar, and space 2 inches (5 cm) apart.
- Bake 9–11 minutes until edges are set and tops crackle; centers will look slightly soft.
- Cool 5 minutes on the sheets, then transfer to a wire rack. Makes 24 cookies.
Tips & Variations
- Don’t overbake. Pull them when the edges are set and the centers still look a touch soft — carryover heat finishes the job and keeps them chewy.
- Warm kitchen? Chill the scooped dough balls for 20 minutes so the cookies bake up thick instead of spreading thin.
- Chai-latte twist: fold in ½ cup (85 g) white chocolate chips with the butter for an extra-indulgent cookie.
- Make ahead: the dough balls freeze beautifully for up to 3 months — bake straight from frozen, adding 1–2 minutes. Baked cookies keep 5 days in an airtight container.
Estimated nutrition per serving: ~155 cal | protein 2g | carbs 21g | fat 8g (estimated, per cookie).
Cardamom Chai Cookies
Soft, chewy one-bowl cookies packed with six warming chai spices — cardamom, cinnamon, ginger, cloves, nutmeg, and black pepper — with crackled sugar tops. Ready in 25 minutes.
Ingredients
2¼ cups (280 g) all-purpose flour
1 tsp baking soda
½ tsp fine sea salt
1 tsp ground cardamom
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
⅛ tsp finely ground black pepper
1 cup (227 g) unsalted butter, softened
¾ cup (150 g) granulated sugar, plus ¼ cup (50 g) for rolling
½ cup (100 g) packed light brown sugar
1 large egg, at room temperature
2 tsp pure vanilla extract
Directions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk the flour, baking soda, salt, and all six spices together in one large bowl.
- Add the butter, both sugars, egg, and vanilla to the same bowl; beat into a soft dough.
- Scoop 1½-tablespoon balls, roll in the reserved sugar, and space 2 inches (5 cm) apart.
- Bake 9–11 minutes until edges are set and tops crackle; centers will look slightly soft.
- Cool 5 minutes on the sheets, then transfer to a wire rack. Makes 24 cookies.
What To Bake Next
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