Description
These Espresso Chai Cookies with Maple Cinnamon Icing are a delightful treat that combines the rich flavors of espresso, chai spices, and sweet maple icing. Perfect for fall or any time you crave a cozy, spiced cookie.
Ingredients
For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
For the icing:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1–2 tablespoons milk (as needed)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the cookie dough: In a large bowl, cream together butter and sugars. Add egg, vanilla, and espresso powder. In a separate bowl, whisk dry ingredients, then combine with wet ingredients to form a dough.
- Bake the cookies: Scoop dough onto baking sheet and bake for 10–12 minutes. Cool on a wire rack.
- Prepare the icing: Whisk together powdered sugar, maple syrup, milk, and cinnamon until smooth.
- Ice the cookies: Drizzle the icing over the cooled cookies and allow it to set before serving.
Notes
- For a stronger coffee flavor, increase the espresso powder slightly.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Refrigerate icing if making ahead.
