Transform your holiday cookie plate with these unique Chai Spice Swirl Cookies. Infused with the warm, aromatic spices of chai and elegantly drizzled with white chocolate, these cookies offer a sophisticated twist on classic sugar cookies. Perfect for gifting, holiday gatherings, or simply enjoying with a cup of tea, they are surprisingly quick to make thanks to a clever shortcut using ready-made sugar cookie dough. Experience the comforting flavors of cardamom, cinnamon, ginger, and cloves in a tender, swirled cookie that’s as beautiful as it is delicious. They’re guaranteed to impress without demanding hours of your precious holiday time!

• 1 (16.5 ounce) tube Pillsbury Sugar Cookie Dough: This is our secret weapon for speed and consistency. Opting for pre-made dough dramatically cuts down on prep time, allowing you to focus on the fun parts – like adding unique flavors! Ensure it’s chilled but not rock-hard, making it easier to work with.
• 1/2-2/3 cup all-purpose flour: Adding a little extra flour helps firm up the store-bought dough, making it less sticky and easier to roll out thinly. The exact amount can vary slightly depending on humidity and how warm your dough gets, so start with 1/2 cup and add more as needed until the dough is pliable but not tacky.
• 4 tablespoons unsalted butter, melted: Melted butter acts as the perfect binding agent for our chai spice mix, creating a smooth, spreadable paste. It also adds a rich, luxurious texture to the filling. Make sure it’s melted but not boiling hot.
• 1/2 cup powdered Chai Latte drink mix: This is where the magic happens! Using a powdered chai latte mix ensures a consistent, balanced chai flavor profile, complete with the signature spices (cinnamon, cardamom, ginger, cloves, black pepper) and a hint of sweetness and creaminess. Choose your favorite brand for the best taste.
• 1/2 cup white chocolate chips, melted: The white chocolate drizzle isn’t just for looks; it perfectly complements the warm spices of the chai, adding a touch of sweetness and a creamy contrast. High-quality white chocolate will melt smoother and taste better.

• Prepare the Dough: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures your oven is at the optimal temperature for even baking. Carefully unroll the Pillsbury Sugar Cookie dough and place it into a large mixing bowl. Add 1/2 cup of all-purpose flour to the dough. Using your hands or a sturdy spatula, mix the flour into the cookie dough until it is thoroughly combined and the dough becomes noticeably softer and more manageable. The goal is for the dough to be well-integrated with the flour, losing its initial stickiness. If the dough still feels overly sticky after incorporating 1/2 cup of flour, gradually add an additional tablespoon or two until it reaches a non-sticky, pliable consistency that’s easy to handle without clinging to your fingers. This step is crucial for achieving crisp, defined swirls.
• Roll Out the Dough: Lay a large piece of lightly-floured parchment paper on a clean work surface. Transfer the prepared dough to the center of the parchment paper. Using a rolling pin, carefully roll the dough into a large, even rectangle. Aim for a thickness of approximately 1/4 inch. The more uniform your rectangle and thickness, the more consistent and beautiful your cookie swirls will be. Parchment paper is essential here, as it prevents sticking and makes the rolling and subsequent lifting much easier.
• Craft the Chai Spice Filling and Swirl: In a small, separate bowl, combine the melted butter and the powdered chai latte drink mix. Stir these two ingredients together until you have a smooth, spreadable paste. This paste is the heart of our chai flavor. Using a silicone spatula or the back of a spoon, spread a thin, even layer of this fragrant chai paste across the entire surface of your rolled-out sugar cookie dough rectangle, leaving a small border (about 1/2 inch) free on one of the longer edges to help seal the log. Starting from one of the long sides (the one with the paste spread all the way to the edge), carefully and tightly roll the dough into a large log. A tight roll is key to creating those beautiful, defined swirls. Once rolled, use a sharp knife to slice the log into approximately 18 thin cookies, each about 1/2 to 3/4 inch thick. Place these sliced cookies onto an ungreased cookie sheet, spacing them about 1-2 inches apart. Bake for 8-12 minutes, or just until the edges of the cookies begin to turn a light, delicate golden brown and the centers appear set and no longer glossy. Avoid overbaking to keep them tender.
• Cool the Cookies: Once baked, carefully remove the cookie sheet from the oven. Allow the cookies to cool slightly on the baking sheet for about 5 minutes. This brief cooling period helps them firm up and prevents them from breaking when moved. After 5 minutes, use a spatula to gently transfer the warm cookies to a wire cooling rack. It’s imperative that the cookies cool completely on the rack before proceeding to the next step; attempting to drizzle warm cookies will result in melted, messy chocolate.
• Drizzle with White Chocolate: Spoon the melted white chocolate chips into a large zip-top baggie. Press out any excess air and seal the bag. Snip a very small corner from one edge of the baggie – start with a tiny snip, as you can always make it larger if needed. This creates a makeshift piping bag. Hold the baggie over the completely cooled cookies and pipe delicate lines or zigzags of melted white chocolate over each cookie. For an elegant look, aim for consistent, thin drizzles. Allow the white chocolate to harden completely before storing or serving the cookies. This can take 30-60 minutes at room temperature, or you can speed it up by placing the cookies in the refrigerator for 10-15 minutes.
• Storage Recommendations: Store your delightful Chai Spice Swirl Cookies in an airtight container at room temperature for up to 3 days to maintain their freshness and flavor. For longer storage, they can be frozen for up to 2-3 months. If freezing, arrange them in a single layer on a baking sheet to harden, then transfer to a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature before serving.