There’s something undeniably cozy about the warm aroma of chai spices filling the kitchen. With notes of cinnamon, ginger, cardamom, cloves, and allspice in every bite, these gluten-free chai spiced sugar cookies capture all the comforting flavors of your favorite cup of chai in a soft, chewy cookie. Finished with a classic cinnamon sugar coating, they’re perfectly crisp around the edges with tender centers that stay soft for days.

Whether you’re baking for the holidays, enjoying a quiet afternoon with a cup of tea or coffee, or simply craving a cozy fall dessert, these cookies are an easy recipe you’ll find yourself making again and again. Best of all, they’re made with simple gluten-free pantry staples and come together in just a few easy steps.

---

Why You’ll Love This Recipe

Warm, cozy chai flavor
A blend of cinnamon, ginger, cardamom, cloves, allspice, and nutmeg gives these cookies the rich, comforting flavor of your favorite chai latte.

Soft and chewy texture
These cookies have lightly crisp edges with thick, tender centers that stay soft for days.

Rolled in cinnamon sugar
A generous coating of cinnamon sugar adds the perfect touch of sweetness and a delicate crackly exterior.

Easy to make
The dough comes together with simple gluten-free pantry staples and requires no chilling before baking.

Perfect for fall and holiday baking
Whether you’re baking for a cookie exchange, sharing with friends, or enjoying a cozy afternoon at home, these cookies are always a crowd-pleaser.

---

Ingredient Notes

Gluten-free 1:1 flour
Use a high-quality gluten-free measure-for-measure flour blend that contains xanthan gum. I use Bob’s Red Mill Gluten Free 1:1 Baking Flour for consistently soft, chewy cookies.

Almond flour
A small amount of finely ground blanched almond flour helps create a softer, more tender texture and adds subtle richness.

Chai spices
A blend of cinnamon, ginger, allspice, nutmeg, cardamom, and cloves gives these cookies their signature warm, aromatic flavor.

Light brown sugar
Brown sugar adds moisture and a subtle caramel flavor that pairs beautifully with the chai spices while helping keep the cookies soft.

Unsalted butter
Room-temperature butter creams together with the sugars to create a light, tender cookie with rich buttery flavor.

Cinnamon sugar
Rolling the cookie dough in cinnamon sugar before baking creates a lightly crisp exterior and adds another layer of warm spice flavor.

---

How to Make Gluten-Free Chai Spiced Sugar Cookies

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Whisk the dry ingredients together
In a medium mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and all of the chai spices until evenly combined. Set the mixture aside while you prepare the wet ingredients.

Step 2: Prepare the wet ingredients
Place the butter, granulated sugar, and brown sugar in a large mixing bowl and beat until light and fluffy. Add the egg and vanilla extract, then continue mixing until everything is smooth and well combined.

Step 3: Mix the cookie dough
Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until incorporated after each addition. Be careful not to overmix—the finished dough should be soft and evenly combined. 

Step 4: Roll the cookies in cinnamon sugar
In a small bowl, stir together the cinnamon sugar coating. Scoop the cookie dough into balls and roll each one until evenly coated before placing them on the prepared baking sheet.

Step 5: Bake the cookies
Arrange the cookie dough balls about 2 inches apart on a parchment-lined baking sheet. Bake at 350°F for 9-12 minutes until the edges are set and the centers still look slightly underbaked.

Step 6: Cool and enjoy
If desired, gently swirl the cookies with a large round cookie cutter immediately after baking for perfectly round bakery-style cookies. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Finish with a light sprinkle of cinnamon sugar while they’re still warm, then enjoy!

---

Recipe Tips

Measure the flour carefully
For the most accurate results, weigh your ingredients with a kitchen scale. If measuring by volume, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.

Use room temperature butter and egg
Room temperature ingredients cream together more easily, creating a lighter, more even cookie dough.

Don’t overmix the dough
Mix just until the flour disappears to keep the cookies soft and tender.

Bake just until the edges are set
The centers should still look slightly underbaked when you remove the cookies from the oven. They’ll continue to bake on the hot pan as they cool, resulting in perfectly soft, chewy cookies.

Swirl the cookies immediately after baking
If you’d like perfectly round bakery-style cookies, use a large round cookie cutter or bowl to gently swirl each cookie into shape while they’re still hot from the oven.

Finish with extra cinnamon sugar
A light sprinkle of cinnamon sugar while the cookies are still warm adds extra flavor and gives them a beautiful bakery-style finish.

---

Storage 

Room Temperature
Store the cooled cookies in an airtight container at room temperature for up to 4 days.

Freezer
These cookies freeze beautifully! Once completely cooled, place them in a freezer-safe container or zip-top bag with parchment paper between the layers and freeze for up to 3 months. Thaw at room temperature before serving.

You can also freeze the unbaked cookie dough balls (before rolling them in the cinnamon sugar coating) for up to 3 months. When you’re ready to bake, allow the dough to thaw slightly, roll it in the cinnamon sugar, and bake as directed, adding an extra minute or two if needed.

Make Ahead
The cookie dough can be prepared and refrigerated for up to 48 hours before baking. When you’re ready to bake, scoop and roll the dough in the cinnamon sugar coating just before placing it in the oven. You may need to allow the dough to warm up a little at room temperature until it is soft enough to scoop.

---

Frequently Asked Questions

Do I need to chill the cookie dough?
No! This cookie dough is designed to be baked right away, making these cookies quick and easy to prepare.

What does chai taste like?
Chai is a warm, aromatic blend of spices that typically includes cinnamon, ginger, cardamom, cloves, and other spices like allspice and nutmeg. It has a cozy, slightly sweet flavor that pairs perfectly with sugar cookies.

Can I make these cookies ahead of time?
Absolutely! You can refrigerate the prepared dough for up to 48 hours before baking or freeze either the dough or the baked cookies for longer storage. See the Storage section above for more details.

Why are my cookies dry or crumbly?
Gluten-free flour can become compacted when measured by volume, so it’s best to weigh your ingredients with a kitchen scale for the most accurate results. Also, be careful not to overbake the cookies—they should still look slightly underbaked in the center when you remove them from the oven.

Why did my cookies spread too much?
If your cookies spread more than expected, the butter may have been too warm or the dough may have become warm while you were shaping the cookies. Be sure to measure the flour accurately (a kitchen scale is best) and avoid placing the dough on a hot baking sheet. If your kitchen is especially warm, refrigerate the shaped cookie dough balls for 15–20 minutes before baking to help control spreading.

---

Print

---

Photography by Creating Kaitlin

---