Time Required: 1 hour

Chai-Iced Apple Cider Cookies

A perfect autumn cookie: spiced, sweet, and cozy.

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If you want a thicker cookie, you can freeze the baking sheets with the portioned cookie dough balls for 10 minutes before baking.

Chai-Iced Apple Cider Cookies


  • 3 cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 3 tsp cinnamon
  • 2 sticks (1 cup) cold salted butter
  • 1 cup sugar
  • 1 box Alpine spiced apple cider mix
  • 1 tsp vanilla
  • 2 eggs
  • Optional: 1 ½ cups dark chocolate chips
  • 1 cup milk
  • ~2 cups powdered sugar
  • 2 chai tea bags
  • ¼ tsp ground nutmeg
  • Sprinkle of ground cloves
  • Sprinkle of ground ginger


  1. Heat the milk on the stove or in a microwave until nearly boiling.
  2. Steep the tea bags in the milk for 5-10 minutes, then place the milk in the fridge with the tea bags still in it and cool completely.
  3. Combine the flour, baking soda, baking powder, salt, and 1 tsp cinnamon in a medium bowl.
  4. In the bowl of a stand mixer, cream the butter, sugar, cider mix, and vanilla using a mixer with the paddle attachment until light and fluffy.
  5. Beat in the eggs one at a time until fluffy.
  6. Gradually beat in the flour mixture. If you are using chocolate chips, stir them into the dough.
  7. Preheat the oven to 350°F and place the dough in the fridge while the oven preheats.
  8. Scoop roughly tbsp-sized balls of dough onto a parchment-lined baking sheet, roughly 3 inches apart.
  9. Bake 12-14 minutes until the edges are lightly browned.
  10. Let cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
  11. In a small bowl, add the chai milk to the powdered sugar 1 tsp at a time, stirring as you go, until you reach a thick but smooth icing consistency.
  12. To replicate the decoration shown in the photo above, separate roughly 2 tbsp of the icing into a separate bowl, mix in a drop of brown gel food coloring, and place the brown icing in a piping or ziploc bag. Cut a very small hole at the tip or corner of the bag.
  13. In a small bowl, mix the remaining 2 tsp cinnamon, nutmeg, cloves, and ginger.
  14. Using a silicone spatula, spread a small amount of icing on each cookie. Before the icing sets fully, dust the cookies with the spice mixture.
  15. To replicate the decoration shown, spoon a small amount of the spice mixture into a small oval on each cookie, then pipe the brown icing into the shape of a mug around the oval.