Description
Whipping up dirty vanilla chai latte cookies brings pure comfort right to your kitchen counter. Warm spices and rich vanilla blend together, creating a delightful treat that perfectly pairs with your afternoon coffee break.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 1 large egg
- 1 large egg yolk
- ¾ cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- ¼ cup strongly brewed chai tea
Spices and Seasonings:
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 teaspoons instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon vanilla extract
Glaze Ingredients:
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons chai tea
Instructions
- Combine 2 ½ cups flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp ginger, ½ tsp cardamom, ¼ tsp cloves, ¼ tsp nutmeg, and 2 tsp espresso powder in a mixing bowl. Whisk thoroughly until spices are evenly distributed.
- Cream ¾ cup softened butter with 1 cup brown sugar and ½ cup granulated sugar in a separate large bowl. Beat until the mixture becomes pale and fluffy.
- Add 1 large egg, 1 large egg yolk, and 1 tbsp vanilla extract to the butter mixture. Mix until ingredients are fully incorporated.
- Slowly pour ¼ cup cooled chai tea into the wet ingredients. Blend until the mixture looks smooth and consistent.
- Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently until just combined, being careful not to overmix the dough.
- Drop rounded spoonfuls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
- Bake at 350°F for 10-12 minutes, watching for lightly golden edges. Your cookies should look slightly soft in the center.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Prepare glaze by whisking 1 cup powdered sugar, ½ tsp cinnamon, ½ tsp vanilla extract, and 2 tbsp chai tea until smooth.
- Drizzle glaze over completely cooled cookies. Allow glaze to set for 10-15 minutes before serving.
Notes
- Make the chai tea strong and let it cool completely before adding to the dough for maximum flavor depth.
- Chill the cookie dough for 30 minutes before baking to prevent spreading and create a thicker, chewier texture.
- For a dairy-free version, swap butter with coconut oil and use non-dairy milk in the glaze.
- Toast your whole spices briefly before grinding them to enhance their aromatic qualities and bring out deeper, more complex flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 165
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg