Description
These espresso chai cookies blend warm chai spices and a touch of espresso for a flavorful treat. Topped with a maple cinnamon icing, they’re perfect for cozy evenings or festive occasions. Enjoy their unique flavor and easy preparation today!
Ingredients
For the Cookies:
Unsalted butter, softened
Granulated sugar
Brown sugar, packed
Large egg
Vanilla extract
Espresso powder
All-purpose flour
Baking soda
Salt
Ground cinnamon
Ground ginger
Ground cardamom
Ground cloves
For the Maple Cinnamon Icing:
Powdered sugar
Maple syrup
Milk
Ground cinnamon
Instructions
- Preheat the Oven:
Preheat to 350°F (175°C) and prepare baking sheets with parchment or silicone mats. - Prepare the Cookie Dough:
- Cream butter, granulated sugar, and brown sugar until fluffy.
- Add the egg, vanilla, and espresso powder, mixing until smooth.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Combine with wet ingredients until just mixed.
- Shape and Bake the Cookies:
- Scoop and roll tablespoon-sized dough portions. Place on baking sheets, 2 inches apart.
- Bake for 10-12 minutes or until edges set and tops crack.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack.
- Make the Icing:
- Whisk powdered sugar, maple syrup, milk, and cinnamon until smooth. Adjust milk for drizzling consistency.
- Decorate the Cookies:
- Drizzle icing over cooled cookies. Allow to set before serving or storing.
Notes
For a chewier texture, use more brown sugar than granulated sugar.
The icing adds sweetness but can be skipped for a simpler version.
Store icing in the refrigerator for up to 3 days; stir well before use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
