If you love chai lattes and coffee, these cookies are for you!
They’re soft, chewy, and packed with warm chai spices, sweet vanilla, and a little espresso kick—just like a dirty chai latte in cookie form.
Perfect for cozy mornings, afternoon treats, or whenever you need a sweet pick-me-up.
What You’ll Need
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 tsp instant espresso powder
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp vanilla extract
- ¼ cup strongly brewed chai tea, cooled
For the Vanilla Chai Glaze:
- 1 cup powdered sugar
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp chai tea (or milk)
Pro Tips
- Steep Your Tea Strong – The stronger the chai, the better the flavor! Let your tea steep for at least 5 minutes.
- Room Temp Ingredients – Let butter, eggs, and chai tea come to room temperature for smoother dough.
- Don’t Overmix – Mix until just combined to keep your cookies soft and chewy.
- Chill for Best Texture – If you have time, chill the dough for 30 minutes before baking. It helps the flavors develop!
- Drizzle the Glaze While Warm – This lets the glaze melt slightly into the cookie for extra yumminess.
Tools You’ll Need
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions & Variations
- No espresso powder? Use finely ground instant coffee.
- Dairy-free? Swap butter for plant-based butter and use non-dairy milk in the glaze.
- More spice? Add extra cinnamon or a pinch of black pepper for more chai warmth.
Make Ahead Tips
- Dough: Make the cookie dough ahead and refrigerate for up to 2 days. Let it soften slightly before baking.
- Glaze: Mix the glaze in advance and store it covered in the fridge.
How to Make Dirty Vanilla Chai Latte Cookies
1. Mix the Dry Ingredients
In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and espresso powder. Set aside.
2. Cream the Butter and Sugars
In another bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy.
3. Add Wet Ingredients
Mix in the egg, egg yolk, and vanilla extract. Then, slowly pour in the cooled chai tea and mix until smooth.
4. Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, stirring until just combined.
5. Scoop & Bake
Scoop dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes, until edges are lightly golden.
6. Cool the Cookies
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
7. Make the Glaze
Whisk powdered sugar, cinnamon, vanilla, and chai tea (or milk) until smooth.
8. Drizzle & Enjoy!
Drizzle glaze over the cooled cookies, let set, then dig in!
Leftovers & Storage
- Store in an airtight container at room temp for up to 4 days.
- Freeze the dough for up to 3 months—just scoop and freeze!
- Reheat in the microwave for 10 seconds for that fresh-out-of-the-oven warmth.
Time to Bake!
I can’t wait for you to try these Dirty Vanilla Chai Latte Cookies!
They’re full of cozy flavors and perfect with a cup of tea or coffee.
Let me know how they turn out in the comments—happy baking! ☕🍪✨
