Chai-Spiced Buttercream Cookie Bars
These chai-spiced buttercream cookie bars are soft, cozy, and layered with flavor, perfect for fall baking. With warm spices baked right into the chewy cookie base and a thick swirl of chai-infused frosting on top, they’re everything you want from spiced desserts this time of year. Each square is a little sweet, a little spiced, and impossible to stop at just one.
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Why You’ll Love These Cookie Bars
These are not your average fall cookie bars. The base is soft and dense like a blondie, but with a chai-inspired twist from cinnamon, ginger, and cardamom. The buttercream? Light, fluffy, and steeped with real chai tea.
It gives the bars that signature chai tea baking recipe flavor without being too sweet. If you’re looking for an alternative to pumpkin or apple desserts, this one will hit the spot. They’re easy to make ahead and slice beautifully for gatherings or fall treat boxes.
Pro Tip: Use Strong Brewed Chai
Don’t skip the tea! Both the bar base and the frosting use strong brewed chai tea to build real flavor beyond just spices. Brew one tea bag in just a few tablespoons of water to keep the flavor concentrated. Let it cool completely before using, and your bars will have that cozy, unmistakable chai depth.
Serving Ideas and Storage
These buttercream cookie bars are perfect for fall brunch spreads, cookie exchanges, or any weekend when you crave something warm and homemade. Pair them with a mug of chai latte, or slice them smaller and serve alongside your favorite fall cookie recipes.
They stay soft for days, and the buttercream firms up just enough to make them easy to stack, transport, or gift. You can even switch up the frosting with maple, cream cheese, or leave them plain for a more subtle treat.
More Fall Baking Ideas
- These apple cider cookies are soft, warmly spiced, and finished with a rich brown sugar glaze that melts into every bite. They’re perfect for cozy fall weekends, bake sales, or anytime you want your kitchen to smell like cinnamon and cider.
- Pumpkin Chocolate Chip Muffins are soft, moist, and packed with warm spice and melty chocolate chips. They’re perfect for breakfast, snacks, or sharing with friends. A must-bake for any pumpkin lover.
- For a cozy fall baking, these pumpkin spice bagels hit the mark. Soft, chewy, and infused with warm spices and real pumpkin, they’re baked to golden perfection. Serve them with maple cream cheese or enjoy them fresh from the oven for a comforting breakfast that feels like a weekend treat any day of the week.
- This apple crisp is everything a homemade dessert should be: easy to put together, full of warm flavors, and irresistibly crunchy on top. It’s the kind of recipe that works just as well for a casual weeknight treat as it does for a holiday table.
Tried These Chai-Spiced Cookie Bars? Let me know how they turned out, if you switched up the spice blend, or used a different buttercream twist. I’d love to hear how you made them your own. Please don’t forget to rate the recipe and leave a comment.
Equipment
- Baking pan 8×8 inch
- Offset spatula
Ingredients
For the bars:
- ½ cup unsalted butter melted
- ¾ cup light brown sugar
- 1 large egg
- 1 tablespoon strong brewed chai tea cooled
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- Pinch salt
For the buttercream:
- ½ cup unsalted butter softened
- 1½ cups powdered sugar
- 2 tablespoons strong brewed chai tea cooled
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- Pinch ground cloves
Instructions
- Preheat oven to 350℉. Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg, brewed chai tea, and vanilla, and whisk to combine.
- Stir in the flour, baking powder, cinnamon, ginger, cardamom, and salt until just combined. Do not overmix.
- Spread the mixture evenly into the prepared pan. Bake for 18-20 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs. Let the bars cool completely.
- To make the buttercream, in a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, then the chai tea and spices. Beat until light and fluffy.
- Spread the buttercream evenly over the cooled bars. Sprinkle with additional cinnamon. Slice into squares and serve.
Notes
- For a stronger chai flavor in the buttercream, use double-strength brewed chai or steep a chai tea bag in only two tablespoons of water.
- Bars can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- The frosting will set slightly over time, making these easy to stack or pack.
