Description
Deliciously soft and chewy Dirty Vanilla Chai Latte Cookies infused with warm chai spices, espresso powder, and a vanilla chai glaze. Perfect for pairing with your favorite cup of tea or coffee, these cookies blend aromatic spices with a hint of coffee flavor for an indulgent treat.
Ingredients
Scale
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 tsp instant espresso powder
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp vanilla extract
- ¼ cup strongly brewed chai tea, cooled
For the Vanilla Chai Glaze:
- 1 cup powdered sugar
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp chai tea (or milk)
Instructions
- Mix the Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and instant espresso powder until evenly combined. Set aside.
- Cream the Butter and Sugars: In a separate bowl, beat the softened unsalted butter with brown sugar and granulated sugar using an electric mixer or whisk until the mixture is light, fluffy, and well combined.
- Add Wet Ingredients: Mix in the large egg, egg yolk, and vanilla extract until fully incorporated. Slowly pour in the cooled, strongly brewed chai tea and continue mixing until the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to maintain a soft, chewy texture.
- Scoop & Bake: Preheat your oven to 350°F (175°C). Scoop the cookie dough onto a baking sheet lined with parchment paper, spacing them evenly. Bake for 10-12 minutes, or until the cookie edges turn lightly golden.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar, cinnamon, vanilla extract, and chai tea (or milk) until the glaze is smooth and pourable.
- Drizzle & Enjoy: Drizzle the vanilla chai glaze over the cooled cookies. Let the glaze set before serving to allow it to meld into the cookies for extra flavor.
Notes
- Steep your chai tea strongly for at least 5 minutes to ensure rich flavor.
- Use room temperature ingredients for smoother dough and better mixing.
- Don’t overmix the dough to keep cookies soft and chewy.
- Chill the dough for 30 minutes before baking if time permits to enhance flavor and texture.
- Drizzle the glaze on warm cookies to help it melt slightly and absorb into the surface.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze cookie dough in scoops for up to 3 months; bake directly from frozen when desired.
- Reheat baked cookies in the microwave for 10 seconds to enjoy a fresh-baked warmth.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: dirty vanilla chai latte cookies, chai cookies, espresso cookies, spiced cookies, vanilla glaze, chai latte dessert, soft cookies, chewy cookies
