Description
Dirty Vanilla Chai Latte Cookies combine the warm, spicy flavors of chai tea and espresso with the sweetness of vanilla in soft, chewy cookies topped with a smooth vanilla chai glaze. Perfect for cozy afternoons with a cup of tea or coffee, these cookies offer a unique twist on classic chai latte flavors baked into irresistible treats.
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 all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and instant espresso powder until well combined. Set this dry mixture aside.
- Cream the Butter and Sugars: In a separate large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer or whisk until the mixture is light, fluffy, and well incorporated, which helps create a tender cookie texture.
- Add the Wet Ingredients: To the creamed butter and sugars, mix in the large egg, the additional egg yolk, and vanilla extract. Then slowly add the cooled, strongly brewed chai tea, mixing gently until the batter is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry spice and flour mixture into the wet ingredients, stirring gently just until fully combined. Be careful not to overmix, as overmixing can make the cookies tough.
- Scoop & Bake: Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, place dough portions onto a baking sheet lined with parchment paper, spacing them evenly. Bake for 10-12 minutes until the cookie edges turn lightly golden but the centers remain soft.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, cinnamon, vanilla extract, and chai tea (or milk) until the glaze is smooth and pourable.
- Drizzle & Enjoy: Drizzle the vanilla chai glaze evenly over the cooled cookies. Allow the glaze to set slightly before serving to enjoy that perfect balance of spice, sweetness, and coffee chai flavor.
Notes
- Steep Your Tea Strong: Let your chai tea steep for at least 5 minutes to maximize flavor intensity.
- Room Temperature Ingredients: Ensure butter, eggs, and chai tea are at room temperature for easier mixing and smoother dough.
- Don’t Overmix: Mix dough just until combined to maintain soft and chewy cookies.
- Chill for Best Texture: If possible, chill the dough for 30 minutes before baking to develop flavors and improve texture.
- Drizzle While Warm: Drizzle glaze over cookies while they are still slightly warm to allow the glaze to melt in perfectly.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze the Dough: Freeze cookie dough balls for up to 3 months; bake directly from frozen when ready.
- Reheat Tips: Microwave leftovers for about 10 seconds to regain that fresh-baked warmth.
- Substitutions: Use plant-based butter and non-dairy milk in the glaze for a dairy-free version; espresso powder can be replaced with finely ground instant coffee.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vanilla chai cookies, chai latte cookies, coffee spice cookies, spiced vanilla cookies, espresso chai cookies
