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Dirty Vanilla Chai Latte Cookies

These cookies are perfect for you if you like chai lattes and coffee.

They are soft and chewy, and they are full of warm chai spices, sweet vanilla, and a tiny bit of espresso, just like a dirty chai latte in cookie form.

Great for warm mornings, midday snacks, or any time you need a sweet boost.

Equipment & Ingredients

Equipment:

Bowls for mixing
Whisk or electric mixer
Spoons and cups for measuring
Sheet for baking
Paper for the parchment
Rack for cooling

Ingredients:

( ) 2 1/2 cups of all-purpose flour
( ) 1 teaspoon of baking soda
( ) ½ tsp of salt
( ) 1 ½ tsp of ground cinnamon
( ) ½ teaspoon of ground ginger
( ) ½ teaspoon of ground cardamom
( ) ¼ teaspoon of powdered cloves
( ) ¼ teaspoon of ground nutmeg
( ) 2 teaspoons of instant espresso powder
( ) ¾ cup of softened butter without salt
( ) 1 cup of packed brown sugar
( ) ½ cup of sugar in granules
( ) One big egg
( ) One big egg yolk
( ) 1 tablespoon of vanilla extract
( ) ¼ cup of strong, chilled chai tea
( ) 1 cup of sugar in powder form
( ) ½ tsp of cinnamon
( ) ½ teaspoon of vanilla extract
( ) 2 tablespoons of chai tea (or milk)

Tips for Best Results

Dough: You may make the cookie dough ahead of time and keep it in the fridge for up to two days. Before baking, let it soften a little.
Glaze: Make the glaze ahead of time and keep it in the fridge, covered.
No espresso powder? Use instant coffee that has been finely ground.
No dairy? Use plant-based butter instead of butter and non-dairy milk in the glaze.
More flavor? For a warmer chai, add more cinnamon or a little black pepper.
Steep Your Tea Strong: The stronger the chai, the better it tastes! Let your tea steep for at least five minutes.
Ingredients at Room Temperature: To make the dough smoother, let the butter, eggs, and chai tea come to room temperature.
Don’t mix too much; just mix until everything is mixed together. This will keep your cookies moist and chewy.
Refrigerate for the Best Texture: If you have time, refrigerate the dough for 30 minutes before you bake it. It makes the flavors stronger!
Drizzle the glaze while it’s still warm. This will let it melt a little bit into the cookie, making it even better.

Instructions

Combine the dry ingredients
Mix the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and espresso powder together in a bowl. Put aside.
Mix the butter and sugars together.
In a another dish, mix together the soft butter, brown sugar, and granulated sugar until they are light and fluffy.
Add the wet stuff
Add the egg, egg yolk, and vanilla essence to the mix. Then, carefully add the cooled chai tea and stir until the mixture is smooth.
Mix the wet and dry ingredients together.
Stir the dry ingredients into the wet mixture slowly until they are barely mixed.

Scoop and bake
Put the dough on a baking sheet coated with parchment paper and bake it at 350°F (175°C) for 10 to 12 minutes, or until the edges are gently brown.
Let the cookies cool
After 5 minutes, move the cookies from the baking pan to a cooling rack.
Prepare the Glaze
Mix together the powdered sugar, cinnamon, vanilla, and chai tea (or milk) until they are smooth.
Drizzle and enjoy!
Drizzle glaze over the cookies that have cooled, let it set, and then eat!

Storage & Serving

Keep in a container that doesn’t let air in at room temperature for up to four days.
You may freeze the dough for up to three months. Just scoop it out and freeze it!
For that fresh-out-of-the-oven warmth, put it in the microwave for 10 seconds.

It’s time to bake!
I can’t wait for you to taste these Dirty Vanilla Chai Latte Cookies!

They taste great with a cup of tea or coffee since they are so comforting.

Please let me know how they turn out in the comments. Have fun baking! ☕🍪✨