Description
These Espresso Chai Cookies with Maple Cinnamon Icing combine the bold flavors of espresso and warm chai spices into a soft, chewy cookie, topped with a sweet and spicy maple cinnamon glaze. Perfect for an afternoon treat or coffee break, these cookies offer a delightful balance of rich coffee and aromatic spice with a touch of sweet maple icing.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 3 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
- 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 is light and fluffy. This creates a smooth base for your cookie dough.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and espresso powder until fully incorporated and smooth, allowing the espresso flavor to meld with the buttery sweetness.
- 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. This blend of spices brings the chai essence to the cookies.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and gently mix until just combined. Avoid overmixing to keep the cookies tender.
- Shape the Cookies: Using a tablespoon, scoop portions of dough and roll them into balls. Place them on baking sheets lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set and the tops show characteristic cracks, indicating they are perfectly baked.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Maple Cinnamon Icing: In a small bowl, whisk together powdered sugar, maple syrup, milk, and ground cinnamon until smooth. Adjust the milk quantity to achieve a drizzling consistency perfect for icing.
- Decorate the Cookies: Drizzle the prepared maple cinnamon icing over the cooled cookies using a spoon or piping bag. Allow the icing to set before serving or storing the cookies.
Notes
- For stronger espresso flavor, increase espresso powder to 1.5 tablespoons.
- Use whole milk or plant-based milk substitutes for the icing as preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The icing can be thickened or thinned by varying the milk amount as needed.
- Chilling the dough for 30 minutes before baking can improve texture and prevent excessive spreading.
