Chai Latte Cookies

Chai latte cookies make the perfect autumn treat, packed with sweet warm spices, and topped with a simple espresso glaze. They are thick and soft, and pair perfectly with a cup of coffee, or warm tea.

These cookies are enriched with all of the chai spices you associate with the fall season and the changing of the leaves, and they will leave your house smelling better than any fall candle could. The espresso glaze makes this recipe more of a "dirty chai" (a chai latte with a shot of espresso), rather than just your classic chai latte.

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Ready in: 35 minutes

Serves: 23 cookies

Ingredients:

Cookies:

• 2 1/4 cups all purpose flour

• 2 tsp. baking powder

• 1 tsp. cornstarch

• 1/2 tsp. salt

• 2 tsp. ground cinnamon

• 1 tsp. ground ginger

• 1/2 tsp. ground allspice

• 1/2 tsp. ground cloves

• 1/2 tsp. ground nutmeg

• 10 tbsp. unsalted butter, softened

• 1 cup granulated sugar

• 2 tbsp. honey

• 1 large egg + 1 large egg yolk

Glaze:

• 1 cup powdered sugar

• 1 tbsp. espresso (you can adjust this amount depending on how thick/thin you want your glaze)

Process:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

2. In a medium bowl sift together flour, baking powder, cornstarch, salt, cinnamon, ginger, allspice, cloves, and nutmeg.

3. Using an electric or stand mixer, beat the butter and sugar until light and fluffy (about 2 minutes on medium speed). Beat in the egg, egg yolk, and honey.

4. Add in the dry ingredient mixture on low speed, until the flour mixture is just combined.

5. Chill the dough in the fridge for 15 minutes.

6. Roll the dough into 1 1/2 tbsp. sized balls and drop them onto the prepared baking sheet. Use your hands or the smooth side of a spatula to gently flatten each ball of dough.

7. Bake for 12-14 minutes, or until the cookies are just set. Remove from the oven and let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

8. For the glaze: In a small bowl whisk together the powdered sugar and espresso until you form a slightly thicker, but pourable glaze. Drizzle the glaze over the cookies once they are completely cooled, and allow the glaze to set.

Tips:

The cornstarch and honey are what make these cookies stay thick and puffy instead of falling flat. These ingredients also keep the cookies soft even after they have cooled.

Store in an airtight container.

Click to Print:

Petra's Cookbook_ Chai Latte Cookies.pdf

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