Dessert

Dirty Vanilla Chai Latte Cookies Recipe

BySarah Summers November 17, 2025November 17, 2025

Introduction

These Dirty Vanilla Chai Latte Cookies bring together warm chai spices and a hint of espresso for a cozy, flavorful treat. Topped with a smooth vanilla chai glaze, they’re perfect with your favorite cup of tea or coffee. Easy to make and irresistibly soft, these cookies will quickly become a new favorite.

Several stacks of light brown cookies with a slightly cracked surface are shown on a white marbled texture. The stack in the center has about eight cookies, with the top cookie having a bite taken out, revealing a soft, crumbly inside of a slightly lighter shade. Around this central stack are other smaller stacks of similar cookies. On the right side, there is a white textured cloth with two cinnamon sticks resting on it, adding a warm color contrast. The overall look is soft and inviting, highlighting the texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and espresso powder. Set aside.
Step 2: In another bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy.
Step 3: Mix in the egg, egg yolk, and vanilla extract. Slowly pour in the cooled chai tea and mix until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 5: Scoop dough onto a parchment-lined baking sheet, spacing evenly. Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden.
Step 6: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 7: Whisk together powdered sugar, cinnamon, vanilla extract, and chai tea (or milk) until smooth to make the glaze.
Step 8: Drizzle the glaze over the cooled cookies. Let set before serving. Enjoy!

Tips & Variations

Steep your chai tea for at least 5 minutes to get a strong flavor that shines through the cookies.
Let your butter, eggs, and chai tea reach room temperature for a smoother dough.
Avoid overmixing the dough to keep your cookies soft and chewy.
Chill the dough for 30 minutes before baking to develop richer flavors and better texture.
For a dairy-free version, use plant-based butter and substitute milk in the glaze.
If you don’t have espresso powder, finely ground instant coffee works well as a substitute.
Add extra cinnamon or a pinch of black pepper for a spicier chai flavor.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. You can freeze the cookie dough for up to 3 months—simply scoop and freeze on a tray before transferring to a container. To reheat, microwave cookies for about 10 seconds to enjoy that fresh-from-the-oven warmth.

How to Serve

The image shows stacks of round, light brown cinnamon cookies with a slightly cracked surface texture, arranged closely on a white marbled surface. The central stack has about eight cookies, with the top cookie bitten on the edge, revealing a soft and crumbly inside. Around this main stack, other stacks of similarly sized cookies appear in the background, slightly blurred. A white textured cloth is partly visible on the right side with two cinnamon sticks resting on it, adding a warm, natural element to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso powder?

Espresso powder offers a concentrated flavor, but you can substitute with finely ground instant coffee. Avoid using brewed coffee liquid, as it may affect the dough consistency.

Can I make the dough ahead of time?

Yes! The dough can be made up to 2 days in advance and stored in the refrigerator. Let it soften slightly at room temperature before scooping and baking.