Introduction

Chai Latte Cookies capture the warm, spicy flavors of your favorite chai tea in a soft, chewy cookie. With hints of cinnamon, cardamom, and espresso, these treats offer a cozy twist perfect for any time of year.

Ingredients

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

Step 1: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and instant espresso powder. Set aside.
Step 2: In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes.
Step 3: Add the egg, egg yolk, and vanilla extract to the butter mixture and beat until combined.
Step 4: Gradually mix in the dry ingredients alternating with the chai tea, beginning and ending with the dry ingredients. Mix just until combined.
Step 5: Cover the dough and refrigerate for at least 1 hour to firm up.
Step 6: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 7: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10–12 minutes, or until the edges are lightly golden but centers are still soft. Allow to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Step 9: To make the glaze, whisk together the powdered sugar, cinnamon, vanilla extract, and chai tea or milk until smooth. Drizzle over cooled cookies and let set before serving.

Tips & Variations

Use strong chai tea for a more pronounced flavor or adjust spices to your preference.
For a dairy-free option, substitute butter with coconut oil and use plant-based milk in the glaze.
Chill the dough overnight for deeper flavor and better texture.
Add chopped nuts or white chocolate chips for extra texture and sweetness.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies (without glaze) in a sealed container for up to 3 months. Thaw at room temperature before glazing and serving. The glaze is best applied just before serving to maintain its texture.

How to Serve

On a white plate, there are six round cookies with a light brown color and slightly darker brown spots where raisins or chocolate chips might be. Each cookie has white icing drizzled across the top in thin, uneven lines. Next to the plate is a clear glass cup filled with light brown coffee topped with white foam and sprinkled with a brown powder, likely cinnamon or cocoa. Scattered nearby are a few coffee beans on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed tea instead of instant espresso powder?

The instant espresso powder adds a subtle depth and enhances the spice flavors, but if you prefer, you can omit it or replace it with a teaspoon of brewed strong black tea for a milder effect.

Can I skip the glaze?

Yes, the cookies are delicious on their own with the natural chai spice blend. The glaze adds sweetness and a silky finish but is optional based on your taste preference.