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These Chai Sugar Cookies are easy to make, and are great either with or without the frosting. I love these for a tea party or a cookie exchange. If you use a small cookie scoop they make a 2″ diameter cookie, and you get about 5 dozen cookies! So you can get a lot of cookies out of this one batch of dough. You can use a medium cookie scoop, and you’ll get about 2 1/2 dozen cookies. Enjoy!

*Don’t be put off by the prep time, 1 hour is chill time.

500 recipes like this one, including our recipe for Champagne Feta Risotto, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

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Recipe List:
Prep Time: 1 Hour and 45 Minutes
Cook Time: 10 Minutes
Total Time: 1 Hour and 55 Minutes
Servings: 5 dozen cookies


  • 1/2 cup (1 stik) butter, softened
  • 1/2 cup vegetable or canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cardamom
  • 1/8 tsp. ground cloves
  • pinch of coarsely ground pepper
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • cinnamon-sugar mixture for rolling cookies in
  • 1 1/2 cups powdered sugar
  • 1/4 tsp. ground nutmeg, plus more for sprinkling on top of cookies after frosted
  • 3 Tbsp eggnog, or milk



  2. In a large mixing bowl beat together the butter, oil, granulated sugar, powdered sugar, and all of the spices.

  3. Add egg and vanilla, beating until combined.

  4. Mix in the flour, baking soda, and salt until just combined. The dough will be soft; refrigerate for at least 1 hour.

  5. Preheat the oven to 350°F. Line baking sheets with parchment paper.

  6. Using a "small" cookie scoop, scoop out dough and roll in cinnamon sugar mixture. Place about 2" apart on cookie sheet. Press the dough evenly with a flat bottomed glass or your fingers to about 1/4-inch thickness.

  7. Bake for 8-10 minutes. Let cool on the baking sheet for 10 minutes, then transfer to rack to cool completely.


  9. In a medium bowl whisk together the frosting ingredients. The glaze should be thick, but spreadable. Spread each cooled cookie with glaze just over the center, leaving the edges of the cookie free of frosting. Sprinkle with freshly grated nutmeg. Store in an airtight container.

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