This batch of chai-spiced slice-and-bake cookies has been a quiet obsession in my kitchen ever since I first adapted it from an old holiday tin recipe. I remember the afternoon clearly: the house smelled like a warm spice market, my children pressed their noses to the oven door, and a neighbor stopped by on the pretense of borrowing sugar and left with a paper bag of warm cookies. The dough is simple and forgiving — a classic vanilla butter base that benefits from careful creaming and a patient chill — while the coating is where everything comes alive, a small pile of chai spices mixed into sparkling sugar so each bite crackles and perfumes the air.

What makes this particular version special is the balance between a tender interior and a lightly crisped edge, framed by the chai blend of cardamom, ginger, and warming allspice. I first discovered the combination by sprinkling leftover chai tea blend on a plain butter cookie and realizing that the spice melded so well with vanilla it deserved its own dedicated coating. These cookies are ideal for a mid-afternoon pick-me-up, a hostess gift, or to keep on hand when you want something that feels homemade but comes together with minimal fuss.

Because the dough is rolled into a log, you can slice and bake as many or as few as you like; the technique is especially handy when you’re making multiple flavors at once or preparing cookies ahead for the holidays. Read on for step-by-step guidance, storage notes, substitutions, and serving ideas so you can get perfect slices every time.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use high-quality European-style butter if you can — it has a higher fat content and a richer flavor that lifts the cookies. Bring to room temperature so it creams smoothly but is not oily.
• Light brown sugar (1/3 cup, packed): Adds moisture and a subtle molasses note that complements the chai spices; pack gently for accurate measurement.
• Granulated sugar (1/2 cup): Provides structure and helps the cookies brown at the edges; measured by leveling with the back of a knife.
• Vanilla (1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract): Vanilla bean paste gives little flecks and a deeper perfume; pure vanilla extract works beautifully too.
• Fine salt (1/4 teaspoon): Balances sweetness and brings out the spice notes — use a measured fine salt rather than large flakes.
• All-purpose flour (2 1/4 cups, spooned and leveled): Spoon into the measuring cup to avoid packing and ensure a tender texture; too much flour will make the dough dry and hard to slice.
• Chai spice mix for coating: 1/2 teaspoon ground cinnamon for the spice mix, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground allspice — these spices are for layering into the coating and can be adjusted to preference.
• Coating sugars: 3 tablespoons sparkling sugar and 3 tablespoons granulated sugar plus 2 teaspoons ground cinnamon to create a crunchy, fragrant outer shell that highlights the chai flavors.

Instructions

Cream butter and sugars: Cream 1 cup room-temperature unsalted butter with 1/3 cup packed light brown sugar and 1/2 cup granulated sugar on medium speed for 2 to 3 minutes until pale and fluffy, scraping the bowl once. The visual cue is a lighter-colored, aerated mixture — this incorporates air for a tender crumb and helps the log hold its shape when sliced. Add vanilla and salt: Mix in 1 teaspoon vanilla bean paste (or 2 teaspoons extract) and 1/4 teaspoon fine salt until evenly incorporated. The vanilla perfumes the dough; salt amplifies the sweetness and balances the spices in the coating. Mix just until combined to avoid overworking the butter. Combine flour: Add 2 1/4 cups all-purpose flour in two additions on low speed until the dough just comes together. Stop mixing as soon as you see no streaks of flour. Overmixing develops gluten and yields tough slices, so err on the side of a slightly shaggy dough that you finish with your hands. Shape into a log: Turn the dough out onto a lightly floured surface and form into a uniform 1 1/2-inch diameter log about 10 to 12 inches long. Roll tightly and press to smooth the surface, then wrap tightly in plastic wrap; a smooth surface yields clean slices and a tidy appearance after baking. Chill the log: Refrigerate for at least 2 hours until firm or freeze for 30 minutes. Cold dough slices more cleanly, maintaining round shape and giving even bake time. If frozen, allow a few minutes at room temperature before slicing to prevent shattering. Make the spiced coating: Stir together 3 tablespoons sparkling sugar, 3 tablespoons granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cinnamon (this duplicates the small extra cinnamon in the mix for brightness), 1/4 teaspoon ground cardamom, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground allspice in a shallow bowl. The sparkling sugar adds a decorative crunch and subtle sparkle on top of each cookie. Slice, coat, and arrange: Use a sharp, thin-bladed knife to slice the chilled log into 1/4-inch rounds. Roll each round in the spiced sugar mixture, pressing gently to adhere, and place on parchment-lined baking sheets about 1 inch apart. If your slices squish, return the log to the fridge for a few minutes and re-slice. Bake and cool: Bake at 350°F for 10 to 12 minutes until the edges are set and the centers are still pale. Watch closely in the last few minutes; these cookies should not brown deeply. Cool on the sheet for 3 minutes then transfer to a wire rack to finish cooling and crisping.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to 5 days; place parchment between layers to preserve the sugar coating. For longer storage, freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer-safe container for up to 3 months. To refresh slightly soft cookies, warm in a 300°F oven for 4 to 6 minutes to crisp the edges again. If you froze the unbaked log, slice from semi-frozen and bake a minute or two longer than the recipe indicates, watching for edge set.

Ingredient Substitutions

If you need dairy-free, substitute a high-quality vegan stick butter measured 1:1; expect a slightly different mouthfeel but similar slicing behavior. For gluten-free, use a 1:1 all-purpose gluten-free blend and chill the dough longer to firm it up before slicing. Swap sparkling sugar for coarse sanding sugar if unavailable. To ramp up chai character, add 1/8 teaspoon ground cloves or increase cardamom to 1/3 teaspoon; reduce if you prefer a milder spice profile. Brown sugar can be replaced with muscovado for a deeper molasses flavor, but reduce moisture by chilling longer.

Serving Suggestions

Serve these with spiced tea, latte, or mulled cider; they are also delightful alongside a scoop of lightly sweetened mascarpone or clotted cream for a special dessert. Arrange on a platter with sprigs of fresh rosemary or cinnamon sticks for holiday presentation, or package in cellophane bags tied with twine for gifts. For a tea party, pair with shortbread or lemon bars to balance the spices with bright citrus notes.

Cultural Background

The chai spice profile used here borrows from traditional Indian masala chai — a blend of black tea and warming spices such as cardamom, ginger, cinnamon, and clove. Adapting those spices into a sugar coating is a simple fusion technique that keeps the flavor familiar without depending on brewed tea. Shortbread-style cookies have been adapted worldwide, and this version is a modern nod to spiced confections that appear across South Asian and British tea traditions.

Seasonal Adaptations

In winter, increase the ginger and allspice slightly and swap sparkling sugar for a crushed candied ginger sprinkle for extra warmth. In spring, reduce the spice blend by half and add lemon zest to the dough for brightness. For holiday gifting, press a few toasted chopped pistachios into the coating for color and nuttiness. These adaptations let the basic method shine year-round while playing to seasonal produce and flavor preferences.

Meal Prep Tips

Double the dough and form multiple logs to freeze: wrap each log in two layers of plastic and label with baking time and date. For quick weekday baking, slice a dozen rounds from the chilled log the night before and store them on a plate covered with plastic in the refrigerator; bake in the morning for fresh cookies at breakfast or to-go snacks. Use shallow freezer-safe containers for portioning baked cookies for lunches — they thaw quickly and retain their crunch.

These chai-spiced slice-and-bake cookies manage to be both simple and special: a small investment of chilling time yields perfectly uniform, fragrant rounds that make an ordinary day feel celebratory. I hope they become a staple in your kitchen as they have in mine — versatile, sharable, and reliably delicious.