Espresso Chai Cookies with Maple Cinnamon Icing Recipe
If you’re craving a cookie that’s absolutely packed with cozy vibes and bold flavors, Espresso Chai Cookies with Maple Cinnamon Icing will instantly earn a spot in your favorites. Imagine the spicy warmth of chai mingling with deep espresso, all wrapped up in a tender, fragrant cookie—then topped with a swoon-worthy maple cinnamon icing. It’s a treat that feels both sophisticated and comforting, perfect for impressing guests or curling up with a cup of tea.
Ingredients You’ll Need
Every ingredient in these cookies is a building block for flavor, aroma, and the soft, pillowy texture you’ll love. The best part? Nothing too fancy here—just pantry staples that, combined, make Espresso Chai Cookies with Maple Cinnamon Icing truly magical.
- All-purpose flour: Provides the perfect structure so your cookies turn out tender but not crumbly.
- Baking soda: Gives just the right lift for a slightly chewy, soft finish.
- Salt: Enhances both the spices and the sweetness, making every bite more balanced.
- Ground cinnamon: Delivers that signature chai warmth and deepens the flavor profile.
- Ground ginger: Adds a gentle spicy heat for authentic chai flair.
- Ground cloves: Offers a rich, slightly sweet undertone that rounds out the spice blend.
- Ground cardamom: Infuses every bite with aromatic, citrusy notes essential to chai.
- Instant espresso powder: The bold star that melds seamlessly with spice and adds a sophisticated kick.
- Unsalted butter, softened: Creates a luxuriously soft crumb and that classic cookie richness.
- Granulated sugar: Keeps the cookie edges delightfully crisp and sweet.
- Brown sugar: Provides depth and a hint of molasses for a chewier result.
- Large eggs: Binds everything together for a cookie that holds its shape.
- Vanilla extract: Rounds out the spice and coffee flavors with a touch of creamy sweetness.
- Powdered sugar: The perfect foundation for a smooth, luscious icing.
- Pure maple syrup: Offers earthy, robust sweetness to complement the chai spices.
- Ground cinnamon (for icing): Amplifies the spiced aroma and appeals visually in the icing.
- Milk (as needed): Ensures a just-right icing texture for spreading or drizzling.
How to Make Espresso Chai Cookies with Maple Cinnamon Icing
Step 1: Prep and Preheat
Start by getting your oven preheated to 350°F (175°C). Laying parchment paper on your baking sheets is a pro move—it makes cleanup a breeze and ensures the cookies release perfectly. Now’s also the time to set your butter out to soften if you haven’t already. Soft butter is key to creaming everything into sweet, fluffy perfection.
Step 2: Whisk the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, cardamom, and that all-important instant espresso powder. This step evenly distributes the spices and coffee throughout, so no bite is lacking in boldness or warmth.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is lightened in color and fluffy—this not only combines the sugars but also incorporates air for a dreamy cookie texture. It should look pillowy when you’re ready for the next step.
Step 4: Add the Eggs and Vanilla
Beat in the eggs, one at a time, making sure they’re fully incorporated before adding the next. Stir in the vanilla extract to bring all those rich chai and espresso flavors together—trust me, it’s a small but mighty addition.
Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the butter mixture, taking care not to over-mix. Stir just until everything is combined and you’re left with a gorgeous, aromatic dough.
Step 6: Scoop and Bake
Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto your prepared baking sheets, leaving about 2 inches between each for spreading. Bake for 10 to 12 minutes, until the edges are set and lightly golden. The centers should look a tad soft—they’ll firm up as they cool for that perfect texture.
Step 7: Cool Completely
Let the cookies rest on the baking sheets for a few minutes before transferring them to a wire rack. Make sure they cool completely before icing; this tricks saves your icing from melting into a gooey (but delicious) puddle!
Step 8: Whip Up the Maple Cinnamon Icing
While the cookies cool, whisk together powdered sugar, maple syrup, cinnamon, and enough milk to create a thick but pourable icing. If it’s too thick, just add an extra splash of milk—aim for a consistency you can drizzle or spread with a spoon.
Step 9: Ice the Cookies
Now the fun part! Drizzle or spread the maple cinnamon icing over the cooled cookies. Let it set for a few minutes so you get that glossy finish. The icing not only adds gorgeous flair but a sweet and spicy finish that ties the entire Espresso Chai Cookies with Maple Cinnamon Icing experience together.
How to Serve Espresso Chai Cookies with Maple Cinnamon Icing
Garnishes
Make your Espresso Chai Cookies with Maple Cinnamon Icing extra inviting by dusting the tops with a sprinkle of cinnamon or finely ground espresso powder before the icing sets. For a festive touch, top each one with a tiny shard of candied ginger or a few microplaned curls of dark chocolate to accentuate the bold flavors.
Side Dishes
These cookies are made to mingle! Pair them with a steaming mug of chai latte for the ultimate flavor echo, or go for a creamy cappuccino if you want to double down on the coffee notes. They also shine alongside a bowl of vanilla bean ice cream or a simple milk froth for dipping.
Creative Ways to Present
Stack Espresso Chai Cookies with Maple Cinnamon Icing on a rustic wooden board with an artful drizzle of extra icing for dramatic effect. Layer them in clear glass cookie jars tied with a bright ribbon for edible gifts, or arrange them in a circle on a cake stand and garnish with whole spices for a showstopper centerpiece at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep your Espresso Chai Cookies with Maple Cinnamon Icing tasting fresh by storing them in an airtight container at room temperature. They’ll stay wonderfully soft for up to five days, making them a fantastic bake-ahead option for busy weeks or special occasions.
Freezing
For longer storage, freeze the iced or un-iced cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. This method keeps them from sticking together and preserves their texture and flavor for up to 3 months. Simply thaw at room temperature before serving.
Reheating
If you prefer a slightly warm treat, pop a cookie into the microwave for about 8 seconds—just enough to soften it and release the scent of espresso and chai. If they’re un-iced, you can even refresh them for a minute in a low oven to restore a little crispness to the edges.
FAQs
Can I use brewed coffee instead of instant espresso powder?
For the deepest, most concentrated coffee flavor, instant espresso powder truly shines here. Brewed coffee won’t have the same intensity and could throw off the dough’s consistency. If you’re in a pinch, try a good quality instant coffee, but use slightly more to amp up the flavor.
Are there dairy-free alternatives for this recipe?
Absolutely! Substitute the butter with your favorite plant-based alternative, and use a non-dairy milk (like almond, oat, or soy) for the icing. You’ll still get all the same amazing chai and coffee notes with a tender crumb.
Can the cookie dough be made in advance and chilled?
Yes, chilling the dough for a few hours (or even overnight) is a great trick for deeper flavor and a slightly denser, chewier texture. Just cover tightly and scoop the dough cold when you’re ready to bake—no need to bring it all the way back to room temperature.
How do I make the espresso flavor stronger or milder?
If you’re all about that coffee kick, add an extra tablespoon of espresso powder to the dough. Prefer a subtler hint? Drop it down by a teaspoon. The recipe is flexible, so you can let your taste buds take the lead.
What’s the best way to get perfectly even icing?
For that flawless look, use a piping bag or a zip-top bag with the corner snipped—you’ll have maximum control for both drizzling and spreading. Or, simply dip the tops of cooled cookies into the icing for a smooth finish before letting excess drip away on a rack.
Final Thoughts
If you’re looking to treat yourself or impress a crowd, Espresso Chai Cookies with Maple Cinnamon Icing truly offer something special—they wrap up the warmth of chai, the zing of espresso, and a maple-kissed sweetness all in one perfect cookie. Give them a whirl, and don’t be surprised if they become your new signature bake!
Print
Espresso Chai Cookies with Maple Cinnamon Icing Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of Espresso Chai Cookies topped with a delightful Maple Cinnamon Icing. These spiced cookies are perfect for coffee and chai lovers alike.
Ingredients
Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 cup instant espresso powder
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Maple Cinnamon Icing:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1–2 tablespoons milk (as needed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, cardamom, and espresso powder.
- Cream butter and sugars: In a separate large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine wet and dry: Gradually mix in the dry ingredients until just combined.
- Bake: Drop rounded tablespoons of dough onto parchment-lined baking sheets. Bake for 10–12 minutes.
- Make icing: Whisk together powdered sugar, maple syrup, cinnamon, and milk for icing.
- Ice the cookies: Drizzle or spread icing over cooled cookies.
- Set icing: Allow icing to set before serving.
Notes
- Store cookies in an airtight container for up to 5 days.
- For a stronger espresso flavor, increase espresso powder by 1 tablespoon.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
