Name: Dirty Vanilla Chai Latte Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
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; 1 cup powdered sugar; ½ tsp cinnamon; ½ tsp vanilla extract; 2 tbsp chai tea (or milk)

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 bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and espresso powder. Set aside.

Step 2: In a separate bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy.

Step 3: Mix in the egg, egg yolk, and vanilla extract. Gradually pour in the cooled chai tea while mixing until smooth.

Step 4: Slowly add the dry ingredients to the wet mixture, stirring just until combined to keep the dough soft.

Step 5: Scoop the dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden.

Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Step 7: Whisk together powdered sugar, cinnamon, vanilla extract, and chai tea (or milk) until smooth to make the glaze.

Step 8: Drizzle the glaze over the cooled cookies, allow it to set, and enjoy!

Tips & Variations

Steep your chai tea for at least 5 minutes to achieve a stronger flavor.

Use room temperature butter, eggs, and chai tea for a smoother dough.

Chill the dough for 30 minutes before baking for improved texture and flavor.

If you don’t have espresso powder, substitute with finely ground instant coffee.

For a dairy-free version, replace butter with plant-based butter and use non-dairy milk in the glaze.

Add extra cinnamon or a pinch of black pepper for a spicier chai kick.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days. Just let it soften slightly before scooping and baking.

What if I don’t have chai tea on hand?

You can substitute chai tea with milk for the glaze, but the chai flavor is key to the cookie’s signature taste, so brewing a strong chai is recommended whenever possible.