Description
These Vanilla Maple Chai Latte Cookies are a delightful fusion of warm spices and rich flavors, perfect for cozy moments. Soft and slightly chewy with a fragrant chai spice blend and a hint of maple syrup, these cookies are finished with a smooth vanilla-maple glaze that adds a luscious sweetness. Ideal for tea time or gifting, they bring the comforting essence of a chai latte to a delicious baked treat.
Ingredients
Dry Ingredients
- 1 ⅔ cups (235g) all-purpose flour
- ¾ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ⅛ tsp ground clove
- ½ tsp salt
Cookie Dough
- ½ cup (113g) unsalted butter, at room temperature
- ⅔ cup (145g) packed dark brown sugar
- 1 ½ tsp (7ml) vanilla paste
- 1 large egg
- Ground tea leaves from 1 black tea bag
- 3 tbsp (45ml) pure maple syrup
Coating
- 3 tbsp granulated sugar
- Pinch of cinnamon
- Pinch of cardamom
- Pinch of salt
Icing
- ¾ cup (90g) powdered confectioner’s sugar
- 1 tbsp (15ml) half & half 10% cream
- ¼ tsp vanilla extract
- 1 tsp pure maple syrup
- ⅛ tsp salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cardamom, ground clove, and salt until well combined and evenly blended.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer on medium speed to beat butter, dark brown sugar, and vanilla paste for about 2 minutes until the mixture is smooth, slightly pale, and fluffy. Alternatively, you can cream by hand or with a stand mixer fitted with a paddle attachment.
- Add Egg and Flavors: Scrape down the bowl, then add the egg and mix until fully incorporated and creamy. Stir in the ground tea leaves from the black tea bag along with the pure maple syrup, mixing again until evenly combined.
- Combine Dough: Add the dry flour mixture to the butter mixture and fold gently until just combined. Cover the dough and chill in the refrigerator for around 30 minutes to firm up. For a make-ahead option, increase flour to 1 ½ cups and chill dough overnight.
- Prepare Coating: In a small bowl, mix granulated sugar with pinch of cinnamon, cardamom, and salt to create the spiced sugar coating.
- Shape and Bake Cookies: Using a 1.35-oz cookie scoop, portion dough and roll into smooth balls. Roll each ball evenly in the spiced sugar mixture. Place the coated balls spaced 3 inches apart on the prepared baking sheets. Bake for 9-11 minutes until the cookies are puffed and cracked on the surface but remain soft in the middle (bake 8-10 minutes for smaller cookies). Remove from oven and cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
- Make Icing: Whisk together powdered sugar, half & half, maple syrup, vanilla extract, and salt in a small bowl until smooth, thick but flowing. Drizzle the icing over cooled cookies.
- Set Icing: Allow the icing to firm up for at least 20 minutes before storing the cookies in an airtight container.
Notes
- If chilling dough overnight, increase flour to 1 ½ cups to balance moisture and help firm the dough.
- Adjust baking time based on cookie size to avoid overbaking—smaller cookies require less time.
- The ground tea leaves add a subtle chai flavor; ensure the tea bag leaves are finely ground for best texture.
- The glaze should be thick enough to coat the cookies, but still fluid enough to drizzle easily.
- Store cookies in an airtight container at room temperature for up to one week.
