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Chai latte cookies on cooling rack with milky drizzle.
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Chai Latte Cookies

Soft and chewy Chai Latte Cookies filled with warm spices and drizzled with a milky glaze. The perfect cozy fall bake to enjoy with tea or coffee.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 14 cookies
Calories 229kcal
Author Samantha Pickthall

Ingredients

Cookies

  • 113 g (1 stick / 1/2 cup) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour, scoop & leveled
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 1/2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt

Glaze

  • 1 cup powdered sugar
  • 1 Tbsp melted butter
  • 2 –3 Tbsp milk
US Customary - Metric

Instructions

Cookies

  • 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.

Glaze

  • 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!

Video

Notes

Store: In an airtight container at room temp for up to 4 days.
Freeze: Freeze unglazed cookies for up to 2 months. Glaze after thawing.
Reheat: Warm slightly before serving if desired for a just-baked feel.

Nutrition

Calories: 229kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 176mg | Potassium: 42mg | Fiber: 1g | Sugar: 23g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg