Name: Espresso Chai Cookies with Maple Cinnamon Icing Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 3/4 cup brown sugar (packed); 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon instant espresso powder; 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup powdered sugar; 2 tablespoons pure maple syrup; 1–2 tablespoons milk (or as needed for consistency); 1/2 teaspoon ground cinnamon; 1/4 teaspoon vanilla extract

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If you’re looking for that perfect marriage of cozy, aromatic chai spices and a bold hit of espresso tucked into a tender, buttery bite, these Espresso Chai Cookies with Maple Cinnamon Icing are about to become your new cold-weather obsession. Each cookie is chewy in the center with crisped edges, carrying waves of cinnamon, ginger, and coffee all topped by a swoon-worthy drizzle of icing that tastes like the first fall leaf fluttering down. Whether you bake them for a special gathering or secretly stash a few just for yourself, this treat is pure comfort with a sophisticated twist.

Espresso Chai Cookies with Maple Cinnamon Icing Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with pantry staples and just a handful of extras, each chosen to build layers of flavor, captivating aroma, and the perfect cookie texture. Every ingredient here feels like a star, and knowing why it’s included makes every bite more delicious.

Unsalted butter: Softened to create a melt-in-your-mouth texture and rich base for the spices and espresso.
Brown sugar: Adds deep caramel notes and a chewy edge to the cookies.
Granulated sugar: Helps crisp the edges and sweetens the dough just right.
Large egg: Binds everything together for that perfect tender crumb.
Vanilla extract: Amplifies the chai and espresso flavors beautifully.
Instant espresso powder: Delivers a punchy, fragrant coffee kick that plays so well with the spices.
All-purpose flour: The foundation for structure and that classic cookie bite.
Ground cinnamon: Adds immediately recognizable warmth and aroma, both in the dough and the icing.
Ground ginger: Offers zesty, peppery notes for balance and depth.
Ground cardamom: Lends floral, citrusy notes for an authentic chai vibe.
Ground cloves: Provides deep, slightly sweet and earthy flavors.
Ground nutmeg: Rounds out the spices with a subtle nutty sweetness.
Baking soda: Ensures the cookies have a gentle lift and tender crumb.
Salt: Brightens the overall flavor and keeps the sweetness in check.
Powdered sugar: The silky base for the icing, making it lush and pourable.
Pure maple syrup: Infuses the icing with distinctly autumnal sweetness and shine.
Milk: Adjusts the icing to the perfect consistency for drizzling or spreading.
Vanilla extract (for icing): Blends with the maple and cinnamon to make the icing utterly irresistible.

How to Make Espresso Chai Cookies with Maple Cinnamon Icing

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large mixing bowl, use a handheld or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is lightly fluffy and noticeably paler in color. This step is key for airy, tender cookies, so give it a good two to three minutes.

Step 2: Add the Wet Ingredients and Espresso

Once your base is light and gorgeous, crack in the egg, pour in the vanilla extract, and sprinkle in your instant espresso powder. Beat again just until everything is creamy and smooth. The kitchen should already smell amazing, thanks to the coffee mingling with the vanilla.

Step 3: Mix the Dry Ingredients

In a separate bowl, vigorously whisk the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking soda, and salt. This dry blend ensures the spices are evenly distributed, so each bite will deliver a full chai experience alongside the espresso.

Step 4: Combine Wet and Dry Ingredients

Gradually add the flour and spice mixture to your wet base, mixing on low just until the dough comes together. Be careful not to overmix; stop as soon as there are no visible streaks of flour. The dough will be plush and aromatic at this stage, ready for shaping.

Step 5: Shape and Bake

Scoop out tablespoon-sized portions of dough, rolling each into a ball with your hands. Place them a couple of inches apart on your prepared baking sheet, then gently flatten each ball with the bottom of a glass. Bake for 10 to 12 minutes, just until the edges are set but the centers look slightly soft — that’s the secret to a chewy center!

Step 6: Cool Before Icing

Let the cookies cool on the pan for five minutes to set up (they’ll be fragile at first), then use a spatula to transfer them to a wire rack. Make sure they are fully cool before icing, or the glaze will melt away instead of setting up beautifully.

Step 7: Mix and Drizzle the Maple Cinnamon Icing

While the cookies cool, whisk together the powdered sugar, pure maple syrup, cinnamon, milk, and vanilla extract until smooth and pourable. Drizzle or spread the icing over each cooled cookie. The icing will set with a delicate sheen — try to wait until it firms up before diving in (if you can!).

How to Serve Espresso Chai Cookies with Maple Cinnamon Icing

Garnishes

A sprinkling of cinnamon or a pinch of finely ground espresso powder over the freshly iced cookies not only adds a pretty finish but also gives an extra boost of aroma and intrigue. For a festive touch, you could press a little candied ginger or a dusting of edible glitter for sparkle.

Side Dishes

These cookies partner beautifully with a hot mug of chai, a foamy latte, or even a simple glass of cold milk. For a dessert board, arrange them with dark chocolate bark or spiced nuts to round out the warming, invite-more-friends flavor profile.

Creative Ways to Present

If you’re gifting, stack the cookies between sheets of parchment in a glass jar or bakery box tied with twine. For parties, serve them on a vintage plate with small cups of espresso or a pretty chai latte for dippable delight. You can also sandwich a little whipped mascarpone or spiced cream cheese between two Espresso Chai Cookies with Maple Cinnamon Icing for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Espresso Chai Cookies with Maple Cinnamon Icing will keep for up to four days at room temperature in an airtight container. Layer parchment or wax paper between them to prevent sticking, and keep them in a cool, dry spot so the icing stays set and glossy.

Freezing

The un-iced cookies freeze beautifully for up to two months. Cool the baked cookies completely, then store them in a zip-top freezer bag with layers separated by parchment. When you’re ready to enjoy, thaw them at room temperature and then ice as usual.

Reheating

If you love a just-baked warmth, place a cookie or two in the microwave for about 7 seconds, just enough to slightly soften. Avoid heating iced cookies too long, as the glaze may melt; it’s best to give them just a gentle nudge of warmth to revive the texture.

FAQs

Can I make Espresso Chai Cookies with Maple Cinnamon Icing gluten-free?

Absolutely! Swap the all-purpose flour for a high-quality gluten-free blend designed for baking (one with xanthan gum works best). Keep a close eye during baking, as the texture may vary slightly, but the flavors will shine through.

What’s the secret to really pronounced espresso flavor?

If you want a stronger coffee note, increase the instant espresso powder to 1½ tablespoons or even up to 2 tablespoons for true coffee lovers. Make sure to use instant espresso and not ground coffee for the smoothest taste and texture in the finished cookies.

Can I use homemade chai spice instead of individual spices?

Definitely! If you have a favorite premade chai spice blend on hand, use about 3 to 4 teaspoons in place of the ground cinnamon, ginger, cardamom, cloves, and nutmeg. Taste your dough and adjust up or down, as blends can vary in potency.

How long does the maple cinnamon icing take to set?

Usually 20 to 30 minutes at room temperature is all you need for the icing to set nicely, forming a soft shell that won’t smear if you stack the cookies carefully. For faster setting, pop them into the fridge for 10 to 15 minutes.

Can I prepare the cookie dough ahead of time?

Yes! The dough can be mixed, covered, and chilled in the refrigerator for up to 48 hours before you scoop and bake. This rest actually enhances the spices and espresso flavor, making the cookies even more aromatic and delicious.

Final Thoughts

If you’re ready to fill your kitchen with the most intoxicating aromas and wow friends and family, Espresso Chai Cookies with Maple Cinnamon Icing are a must-bake. Each bite is a warm hug with sophisticated flavor and just the right amount of sweetness. Try a batch and enjoy the cozy magic for yourself!

Espresso Chai Cookies with Maple Cinnamon Icing Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the warm, cozy flavors of espresso and chai spices with these delightful Espresso Chai Cookies topped with a sweet Maple Cinnamon Icing. Perfect for fall baking or any time you crave a comforting treat.

Ingredients

Scale

For the cookies:

1 cup unsalted butter (softened)
3/4 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt

For the icing:

1 cup powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk (or as needed for consistency)
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and espresso powder until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet. Flatten each cookie slightly and bake for 10–12 minutes until set. Cool on a wire rack.
Make icing: Whisk together powdered sugar, maple syrup, milk, cinnamon, and vanilla until smooth. Drizzle or spread over cooled cookies. Let set before serving.