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Dirty Vanilla Chai Latte Cookies Recipe

Dirty Vanilla Chai Latte Cookies Recipe
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★★★★★

4.8 from 18 reviews

These Dirty Vanilla Chai Latte Cookies offer a perfect blend of rich chai spices, espresso, and a creamy vanilla glaze, creating a cozy, flavorful treat that pairs wonderfully with tea or coffee. Soft, chewy, and beautifully spiced, these cookies bring the warming sweetness of a chai latte into a delightful baked good.

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

  1. Mix the Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and instant espresso powder. Set this mixture aside for later use.
  2. Cream the Butter and Sugars: In a separate large bowl, use an electric mixer or whisk to beat the softened unsalted butter with the packed brown sugar and granulated sugar until the mixture becomes light and fluffy, which will take about 3-5 minutes.
  3. Add Wet Ingredients: Mix in the large egg, egg yolk, and vanilla extract into the creamed butter and sugars. Then slowly pour in the cooled, strongly brewed chai tea and stir until the mixture is smooth and evenly combined.
  4. Combine Wet and Dry Ingredients: Gradually add the reserved dry ingredient mixture to the wet ingredients. Stir gently and only until all the ingredients are just combined to prevent overmixing, which keeps the cookies soft and chewy.
  5. Scoop & Bake: Preheat your oven to 350°F (175°C). Use a cookie scoop or spoon to portion the dough onto a parchment-lined baking sheet. Space the dough balls about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
  6. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to cool completely before glazing.
  7. 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.
  8. Drizzle & Enjoy: While the cookies are completely cool, drizzle the vanilla chai glaze over them. Let the glaze set before serving to enjoy the full flavor and texture.

Notes

  • Steep your chai tea strongly for at least 5 minutes to develop rich flavor in the dough and glaze.
  • Use room temperature butter, eggs, and chai tea for a smoother dough and better texture.
  • Do not overmix the dough to keep cookies tender and chewy.
  • Chill the dough for 30 minutes before baking if time allows, to enhance flavor and texture.
  • If you don’t have instant espresso powder, finely ground instant coffee works as a substitute.
  • For a dairy-free option, use plant-based butter and non-dairy milk in the glaze.
  • Store baked cookies in an airtight container at room temperature for up to 4 days.
  • Cookie dough can be refrigerated for up to 2 days or frozen up to 3 months; thaw and bake as usual.
  • Reheat leftover cookies in the microwave for about 10 seconds to enjoy a fresh-baked warmth sensation.

Nutrition

Keywords: chai latte cookies, vanilla chai cookies, spiced cookies, espresso cookies, chai glaze cookies, homemade cookies, chai spice recipe

Find it online: https://messykitchenmagic.com/dirty-vanilla-chai-latte-cookies-recipe/