Chai Latte Cookies
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Indulge in the warm, spiced comfort of Chai Latte Cookies! These soft, chewy cookies are infused with classic chai spices. Cardamom, cinnamon, cloves, and ginge. Finished with a sweet milky drizzle glaze. Perfect with your afternoon cup of tea or as a cozy fall bake to share.
Spiced Comfort.
With their soft texture, aromatic spice blend, and simple glaze, these cookies bring all the cozy chai latte flavors you love into cookie form. Sam x
Warmly Spiced – Cardamom, cinnamon, cloves, and ginger in every bite
Soft & Chewy – A tender cookie base that holds its shape
Easy Glaze – Just whisk, drizzle, and set
Watch how to make chai latte cookies
Ingredients you’ll need
- Butter – unsalted, forms the soft and rich cookie base
- Sugar – raw granulated sugar for structure and light brown sugar for depth
- Egg – binds the dough and adds richness
- Vanilla extract – balances the spice with a touch of warmth
- Flour – all-purpose flour to give structure
- Cornstarch – helps keep the cookies soft and tender
- Baking soda – leavening for lightness
- Chai spices – cardamom, cinnamon, allspice, cloves, nutmeg, and ginger for the classic chai flavor
- Salt – enhances the spices and balances sweetness
- Powdered sugar – sweet base for the glaze
- Butter – adds richness to the drizzle
- Milk – to make it thick but a drizzly consistency
How to make easy chai latte cookies
Step 1: Whisk melted butter and both sugars until combined.
Step 2: Add egg and vanilla, whisk until smooth.
Step 3: Sift in flour, cornstarch, baking soda and spices. Add the salt. Fold into a dough. Chill dough in the fridge for 45 minutes.3
Step 4: Scoop into portions, roll into cylinders, and place on tray. Bake for 8-9 minutes.
Step 5: Whisk glaze ingredients until thick but drizzly. Drizzle over cooled cookies and allow to set. Enjoy!
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If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Chai Latte Cookies
Ingredients
Method
- Melt the Butter: Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in the microwave in 30-second intervals.
- Cool the Butter: Pour melted butter into a large mixing bowl and let cool for 5–10 minutes until only slightly warm. Ensure it doesn’t firm back up.
- Mix Sugars: Add both sugars to the slightly warm butter and whisk for 20 seconds until combined. The mixture will thicken gradually; avoid leaving it too long as it will become harder to whisk in the egg.
- Add Egg and Vanilla: Whisk in the egg and vanilla until smooth, about 15 seconds.
- Sift Dry Ingredients: Sift flour, cornstarch, baking soda, cardamom, cinnamon, allspice, cloves, nutmeg and ginger over the wet mixture. Add the salt. Fold through with a spatula until a thick cookie dough forms.
- Chill the Dough: Cover and chill the dough in the refrigerator for 45 minutes. If the bowl is too large, wrap the dough and refrigerate.
- Preheat the Oven: While the dough chills with 20-30 minutes remaining, preheat oven to 356ºF (180ºC). Line a large baking sheet with parchment paper. Set aside.
- Shape Cookies: Scoop and weigh 45g (1.5 oz) of dough per cookie (about 3 level tablespoons if no scale). Roll into a cylinder shape (slightly taller than wide) and place on the lined tray without flattening.
- Arrange on Tray: Space dough balls 10cm (4 inches) apart to allow spreading. Bake in batches, as they won’t all fit on one tray.
- Bake: Bake for 8-9 minutes until edges are lightly golden. Centers may look slightly underbaked, this keeps them soft and chewy.
- Cool Cookies: Remove from oven and let cool on the tray for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk powdered sugar, melted butter, and 2 Tbsp milk. If too thick, gradually add up to 1 more Tbsp milk until the glaze is thick but able to drizzle.
- Drizzle: Spoon or drizzle glaze over cooled cookies. Let set before serving. Enjoy!
Thanks again for your delightful recipes Sam. Much appreciated and thank you. Tina
Hi Tina, thank you again for your lovely message! I’m so glad you’re enjoying the recipes, really appreciate you taking the time to let me know. Sam x
Thanks for the recipes Sam I am really enjoying them. Much appreciated and thank you again. Tina
These are delicious!
In order to keep the edges crispy should they be stored tightly covered as you suggested. I really like crispy edges wih chewy centers
thank you
Hi Peggy, thank you so much! So happy you loved them. I’d suggest storing them tightly covered to keep the centres chewy, but if you like those crisp edges, you can leave them slightly uncovered for a few hours first. Sam x