Description
These Espresso Chai Cookies with Maple Cinnamon Icing combine the rich flavors of espresso and warm chai spices in a soft, chewy cookie. Finished with a sweet maple cinnamon drizzle, these cookies are perfect for an indulgent treat with a hint of spice and caffeine kick.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
Maple Cinnamon Icing
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 to 2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy. This process helps to incorporate air and dissolve the sugars for tender cookies.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and espresso powder until the mixture is smooth and fully combined, ensuring the espresso flavor is well distributed throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, and ground cloves. Evenly combine these spices and leavening agents before incorporating them into the wet ingredients.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing which can result in tougher cookies.
- Shape the Cookies: Using a tablespoon measure, scoop and roll portions of dough into balls. Place them on prepared baking sheets lined with parchment paper or silicone mats, spacing each cookie about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the tops begin to crack. The centers may appear slightly soft but will firm up as they cool.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely to room temperature before icing.
- Prepare the Icing: In a small bowl, whisk together powdered sugar, maple syrup, milk, and ground cinnamon until smooth. Adjust the amount of milk as needed to reach a drizzling consistency that will hold on the cookies without running off too much.
- Decorate the Cookies: Drizzle the maple cinnamon icing over the cooled cookies using a spoon or piping bag. Let the icing set at room temperature before serving or storing.
Notes
- For stronger espresso flavor, increase espresso powder to 1 1/2 teaspoons.
- Ensure cookies are completely cool before icing to prevent the frosting from melting.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with vegan butter and milk with almond or oat milk.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
