Crazy For Chai: Chai Cookie Recipe & Chai Facial

Chilly, winter weather (it’s a frigid 68 degrees in San Diego today) always makes us seek something warm and full of sugar, spice, and everything nice. A cozy cup of Chai tea typically does the job and is one of the most popular teas in our relaxation room, offering great benefits for the body and mind.


Our love of Chai has inspired us to make it possible for your skin to also drink in the hydrating benefits and sumptuous scent of this spice-laden tea. This winter, you can achieve a radiant, healthy glow with The Spa at Paradise Point’s Warming Chocolate Chai Facial that includes an antioxidant-rich dark chocolate mask, refreshing vanilla facial mist, & decadent cream laced with cinnamon, nutmeg, and other Chai spices.

After receiving the products for our Chai facial and smelling the cinnamon and ginger, I was craving something, anything Chai so I whipped up my favorite recipe for chai cookies. They’re a must if you too are crazy for chai! 


Yields 8 giant cookies

Chai Cookies:

  • 1 1/3 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 5 1/2 tablespoons butter, softened
  • 1/3 cup buttermilk
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger

Chai Cookie Frosting:

  • 1 stick salted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp chai concentrate (Oregon Chai brand is my favorite)
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger


Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. Set aside. Mix soft butter and sugar together until light and fluffy. Add the egg and beat for about three more minutes until well combined. Alternate adding the buttermilk and the flour mixture to the butter, starting and ending with the flour. Add the vanilla and beat on medium until everything is combined and the batter is smooth.

Stuff your batter into a gallon sized plastic bag, snip off the tip and pipe out onto a parchment paper-lined baking sheet, leaving about two inches of space between each cookie. Chai cookie batter will be VERY thick. Wet your hands after piping out and gently press down on each little pile of dough to smooth the surface of the cookies. Bake for about twelve minutes. Let cool completely while you make the chai frosting.

To make the frosting, beat together the butter, powdered sugar, chai concentrate and spices. Beat until very light and very fluffy. Frost cookies once cookies are completely cool. If not, the cookies will melt the frosting.


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