Introduction

If you love the cozy flavors of chai lattes and a hint of espresso, these Dirty Vanilla Chai Latte Cookies are your new go-to treat. Soft, spiced, and topped with a smooth vanilla chai glaze, they bring together warmth and sweetness in every bite.

A white plate holds seven round cookies arranged overlapping each other. Each cookie is light brown with visible darker spots and is decorated with thin white icing drizzled in parallel lines across the top. The cookies have a slightly cracked texture. To the top right of the plate, a beige ribbed glass cup filled with frothy coffee topped with a sprinkle of brown powder sits on a table. Dark brown coffee beans scatter around the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 all-purpose flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and instant espresso powder. Set aside.
Step 2: In another large bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy.
Step 3: Add the egg, egg yolk, and vanilla extract to the butter mixture, mixing well. Slowly pour in the cooled chai tea and blend until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing for soft cookies.
Step 5: Scoop the dough onto a baking sheet lined with parchment paper, spacing cookies evenly. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until edges turn lightly golden.
Step 6: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Step 7: Prepare the glaze by whisking powdered sugar, cinnamon, vanilla extract, and chai tea (or milk) together until smooth.
Step 8: Drizzle the glaze over the cooled cookies and let it set before enjoying.

Tips & Variations

Steep your chai tea for at least 5 minutes to intensify the spice flavor.
Allow butter, eggs, and chai tea to come to room temperature for a smoother dough texture.
Chill dough for 30 minutes before baking to help the flavors meld and improve texture.
If you don’t have espresso powder, substitute with finely ground instant coffee.
For a dairy-free option, use plant-based butter and a non-dairy milk in the glaze.
Add a pinch of black pepper or extra cinnamon to boost the chai warmth.
Drizzle glaze while cookies are still warm for a melty, extra flavorful finish.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. To keep dough longer, refrigerate it for up to 2 days or freeze for up to 3 months. When ready to bake from frozen, scoop directly and bake as directed. Reheat cookies in the microwave for about 10 seconds to enjoy them warm and fresh.

How to Serve

A white plate holds seven round cookies, each cookie lightly golden brown with visible dark chocolate chips and sprinkled cinnamon, topped with a white icing drizzle across the top in thin, angled lines. Behind the plate, there is a light brown drink in a white ceramic cup with dark brown edges, topped with frothy cream and sprinkled with cinnamon powder. Scattered around the cup are dark brown coffee beans. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

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

What if I don’t have chai tea?

If you don’t have chai tea on hand, you can use strong black tea with added spices like cinnamon and cardamom to mimic the chai flavor, or simply substitute with milk for a milder glaze.