Chai Sugar Cookies with Espresso Glaze Recipe
These Chai Sugar Cookies with Espresso Glaze combine warm chai spices and a rich espresso glaze to create a delightful treat perfect for coffee lovers and spice enthusiasts. Soft and slightly chewy with a fragrant spice blend, these cookies offer a sophisticated twist on a classic sugar cookie, making them an ideal dessert or afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes per batch
- Total Time: About 30 minutes for the first batch, plus cooling and glazing
- Yield: About 23 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups plus 2 tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp cornstarch
- ½ tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground cloves
Wet Ingredients
- 10 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 2 tbsp honey
- 1 large egg
- 1 large egg yolk
Espresso Glaze
- 1¼ cups sifted powdered sugar
- 2 tbsp brewed espresso or strong coffee
Instructions
- Preheat and Prepare Dry Ingredients: Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, cornstarch, salt, and all the chai spices – cinnamon, cardamom, ginger, allspice, and cloves. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is fluffy and light in color, about 3 minutes. This step helps create a tender texture in the cookies.
- Add Honey and Eggs: Beat in the honey, then add the whole egg and egg yolk, mixing until fully incorporated. The honey adds moisture and depth of flavor, while the eggs help bind the dough.
- Combine Dry and Wet Ingredients: Gradually mix in the dry spice and flour mixture just until the dough forms. Avoid overmixing to keep the cookies tender.
- Shape and Bake: Using a cookie scoop or tablespoon, portion out 1½ tbsp of dough for each cookie onto the baking sheets, spacing them about 2 inches apart. Gently flatten each portion slightly with your hand or the back of a spoon. Bake for 12 to 14 minutes, until the edges are lightly golden and the centers are just set.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes to firm up, then transfer them to wire racks to cool completely.
- Prepare and Apply Glaze: In a small bowl, whisk the sifted powdered sugar with the brewed espresso or strong coffee until smooth and glossy. Drizzle the espresso glaze over the cooled cookies using a spoon or piping bag. Allow the glaze to set fully before stacking or serving.
Notes
- Decaf espresso or strong decaf coffee can be used as a substitute in the glaze for a caffeine-free version.
- Ensure butter is softened to room temperature to achieve a smooth and fluffy creaming stage.
- Do not overbake the cookies to maintain a soft, chewy center.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Let the glaze set completely before stacking cookies to prevent sticking.