Chai & Cardamom Cookies
Soft, buttery, and infused with the aroma of chai — these chai and cardamom cookies are the perfect cozy bake for Diwali, Holi, Eid, or any festive celebration.
If you love the comforting flavors of Indian chai, you’ll fall in love with these cookies. Each bite carries the warmth of chai masala and the subtle sweetness of cardamom — soft in the center, crisp at the edges, and made completely eggless with a simple flax egg. This one-bowl recipe is perfect for festive gatherings, afternoon chai breaks, or holiday gifting. Whether you’re baking for Diwali lights, Holi colors, or a cozy fall weekend, these chai masala cookies bring the spirit of celebration to your kitchen — no mixer, no eggs, and no fuss.
Ingredient Spotlight
Chai Masala: The soul of this cookie — a blend of cinnamon, ginger, cardamom, and cloves that turns every bite into a warm sip of chai. Use your homemade mix or a store-bought blend.
Cardamom: Adds floral, sweet depth — the secret to that unmistakably Indian dessert aroma.
Flax Egg: A simple substitute that keeps the cookies soft and chewy while making them fully eggless.
Brown Sugar: Adds rich, caramel notes and helps achieve the perfect chewy texture.
Butter: The heart of any cookie recipe — it gives that classic melt-in-your-mouth feel.
All-Purpose Flour: Keeps the texture light while letting the spices shine through.
When to Serve These Cookies
These chai masala cookies are a beautiful blend of tradition and comfort — perfect for celebrating life’s sweet moments.
Serve them during:
- Diwali, as part of your mithai platter or festive dessert spread.
- Holi, paired with thandai or masala chai for a fun fusion twist.
- Eid, for a spiced alternative to traditional sweets.
- Christmas, alongside your favorite holiday bakes for an Indian-inspired touch.
- Or simply as a cozy fall cookie to enjoy with your evening chai or coffee.
Their spiced, buttery aroma fills the home with warmth — the kind of treat that feels festive no matter the season.
Storage Tips
Store cookies in an airtight container at room temperature for up to 5 days.
To freeze, shape the dough into balls and store in a freezer-safe bag for up to 2 months. When ready to bake, place frozen dough balls directly on a tray and add 1–2 minutes to baking time.
Pro tip: These cookies taste even better the next day as the chai spices deepen in flavor.
Frequently Asked Questions
Can I use homemade chai masala?
Yes! If your blend is strong, start with 1 teaspoon and adjust to taste after baking a test cookie.
Can I make them dairy-free?
Absolutely. Use vegan butter and any plant-based milk like almond or oat.
Can I skip the flax egg?
If you’re not vegan/vegetarian, replace it with 1 regular egg — it works beautifully.
How can I make them festive?
Roll the dough in sugar mixed with gold dust or edible glitter for Diwali, or drizzle white chocolate and sprinkle pistachios for a decorative touch.
Can I add mix-ins?
Yes! Chopped nuts, white chocolate, or crushed rose petals make them look and taste stunning for special occasions.
More Desserts to Try
- Chocolate Orange (KitKat Barfi) – A Westernized Indian no-bake treat
- Pumpkin Spice White Chocolate Cookies – A fall favorite
- Masala Fries – A savory Indian twist for snack time
Did you try this recipe?
I’d love to hear what you think! Leave a rating and review below to let me know how it turned out—it truly helps others discover the recipe too.
Don’t forget to tag me on Instagram @minnecravings if you share your sweet creation! You can also follow along on Pinterest, TikTok and Facebook for more crave-worthy bites and seasonal baking inspiration.
Chai & Cardamom Cookies
Celebrate the season with these easy chai and cardamom cookies — soft, spiced, and infused with the warmth of Indian chai. Made in one bowl with cardamom and chai masala, they’re the perfect festive treat for Diwali, Holi, or cozy fall weekends.
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp chai masala
- ½ tsp ground cardamom
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup brown sugar
- 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
- 1 tsp vanilla extract
- 1 tbsp milk (or non-dairy milk)
For the Icing:
- 1 cup icing sugar (powdered sugar)
- 1–2 tablespoons water, as needed for consistency
- Food coloring of your choice (optional)
Instructions
- In a small bowl, combine the flaxseed meal and water. Stir well and let sit for 5–10 minutes to thicken.
- In a large mixing bowl, beat the softened butter and brown sugar together until light and creamy.
- Add the flax egg, vanilla extract, and milk, stirring until fully incorporated.
- Add the flour, baking soda, salt, chai masala, and cardamom. Mix until just combined—do not overmix.
- Chill the dough for 15–30 minutes while preheating the oven to 350°F (175°C).
- Roll out the chilled dough to about ¼ inch thickness.
- Cut out shapes using a diya-shaped cookie cutter. Gather any leftover dough, reroll, and continue cutting until all the dough is used.
- Arrange cookies on a baking sheet and bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- In a small bowl, mix icing sugar with a little water until smooth and spreadable. Decorate the cooled cookies as desired using the icing sugar colorings to your desired choice. Adjust the consistency as needed—thicker for piping, thinner for glazing.
Notes
- For a stronger spice profile, increase the chai masala slightly.
- To make them festive, top with a light glaze or crushed nuts.
- For a gluten-free version, use a 1:1 gluten-free baking blend.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 96Total Fat 4gSaturated Fat 2gUnsaturated Fat 1gCholesterol 10mgSodium 53mgCarbohydrates 14gFiber 0gSugar 6gProtein 1g
Nutrition information is automatically generated and may not be fully accurate.
