Description
These Espresso Chai Cookies with Maple Cinnamon Icing are a delicious marriage of flavors and spices that surely won’t disappoint.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant espresso powder
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
- Start by preheating your oven to 350°F (175°C). This is a crucial step as having the correct temperature ensures that your cookies bake evenly and achieve that perfect texture. While the oven heats, take this time to line your baking sheets with parchment paper to prevent any sticking.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy. This process introduces air into the butter, creating a tender cookie texture. Make sure to scrape down the sides of the bowl as needed to incorporate all ingredients thoroughly.
- Once the butter and sugar mixture is fluffy, it’s time to add the egg, pure vanilla extract, and instant espresso powder. Beat these ingredients into the butter-sugar mixture until well blended. The espresso will intensify the flavor profile of your cookies, giving them a deep, alluring taste that perfectly complements the spices.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and the spices—cinnamon, ginger, cardamom, cloves, and nutmeg. Whisking helps to evenly distribute the leavening agents and spices, ensuring that each cookie is flavoured consistently.
- Gradually add the dry mixture to the wet ingredients using the mixer on low speed. Mix until just combined; be careful not to over-mix. The dough should be soft and slightly sticky, which is ideal for scooping onto the baking sheets. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them a couple of inches apart to allow for spreading.
- Place the baking sheets in your preheated oven and bake the cookies for 10-12 minutes. You’ll know they’re done when the edges start to turn golden, but the centers may look slightly undercooked. This is perfectly fine; they’ll firm up as they cool. Once baked, remove the sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
- While your cookies are cooling, it’s time to whip up the maple cinnamon icing. In a mixing bowl, combine powdered sugar, pure maple syrup, ground cinnamon, and just enough milk to achieve a drizzling consistency. Whisk until smooth and glossy. The icing not only adds sweetness but also enhances the overall flavor, bringing together the robust and comforting notes of your cookies.
- Once your Espresso Chai Cookies have completely cooled, it’s time to drizzle on the icing. You can use a spoon to drizzle it on or pour it into a piping bag for more control. This step adds an elegant touch and, of course, more deliciousness to your cookies!
Notes
For an even more robust flavor, use high-quality espresso powder. Store leftover cookies in an airtight container to maintain freshness for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 130 kcal
- Sodium: 50 mg
- Protein: 1.5 g