Chai Spiced Fall Cookies

There’s something about November that calls for warm spices, slower days, and a little something sweet baking in the oven. These Chai-Spiced Fall Cookies are everything we love about this season—soft, tender, delicately spiced, and made with Willow Flour’s naturally low-gluten French T55 for that signature light and digestible texture.

If you’ve never baked with chai spices before, you’re in for a treat. This blend brings together cinnamon, cardamom, ginger, cloves, and a hint of nutmeg to create a cookie that’s fragrant, cozy, and incredibly comforting without being overly sweet. They bake up with soft centers, lightly crisp edges, and those beautiful crackly tops we all love.

Whether you’re hosting friends, baking with your kids on a slow Saturday, or stocking your cookie jar for the week, these cookies bring warmth to any moment. Pair them with a hot mug of tea, a good book, or an afternoon break to savor something small and special.

Why We Love These Cookies

• Willow Flour’s French T55 gives them a tender, melt-in-your-mouth crumb

• Chai spices create a warm, comforting flavor perfect for fall

• Simple ingredients and a short chill time make them easy for everyday baking

• They freeze beautifully for holiday prep or gifting

Ingredients

Dry Ingredients

• 2 cups Willow Flour T55

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp fine sea salt

• 1 Tbsp chai spice blend (or see homemade blend below)

Wet Ingredients

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

Optional: Homemade Chai Spice Blend

• 2 tsp cinnamon

• 1 tsp cardamom

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ¼ tsp cloves

Instructions

1. Mix the Dry IngredientsIn a medium bowl, whisk together Willow Flour, baking soda, baking powder, salt, and chai spices.

2. Cream the Butter & SugarsIn a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and mix until combined.

3. Combine Wet & DryAdd the dry ingredients to the wet and mix just until a soft dough forms. Cover and chill for 20–30 minutes (this helps prevent spreading).

4. Scoop & BakePreheat oven to 350°F. Scoop dough into 1-inch balls and place on a parchment-lined baking sheet. Bake 9–11 minutes or until the edges are set and the centers look soft and slightly crackled.

5. Cool & EnjoyLet cool for 5 minutes on the baking sheet, then transfer to a rack. Enjoy warm or store in an airtight container for up to 5 days.

Tips for Perfect Chai Cookies

• Don’t skip the chill, it gives you thicker, softer cookies.

• For extra flavor, roll dough balls in cinnamon sugar before baking.

• These freeze beautifully, freeze the dough balls and bake as needed.

A Cookie Made for Fall

These cookies feel like a warm blanket on a chilly day. They’re familiar yet a little special, simple enough to make with kids, and flavorful enough to impress anyone you share them with. And thanks to Willow Flour, they’re easier on digestion without losing any of the texture you love in a classic fall cookie.

Bake a batch, pour a warm drink, and savor the cozy days of November—one small, sweet moment at a time.