Meet your new favorite cozy treat: Espresso Chai Cookies with Maple Cinnamon Icing. These cookies are the ultimate blend of bold espresso, warming chai spices, and a dreamy maple-cinnamon drizzle that brings comfort and elegance to your dessert table. Whether you’re hosting friends, looking for something special to serve with your morning coffee, or just crave a twist on traditional cookies, the delightful flavors and aromas of these Espresso Chai Cookies with Maple Cinnamon Icing will have everyone reaching for seconds (and maybe thirds!).
Ingredients You’ll Need
Let’s talk about the magic that goes into these cookies! Each ingredient is thoughtfully chosen to create layers of flavor and that perfect, tender crumb. Trust me, these simple pantry staples, when combined, deliver a cookie experience that’s anything but ordinary.
- Unsalted Butter (2 sticks, softened): Gives your cookies richness and that melt-in-your-mouth texture. Softened butter also helps achieve a fluffy, creamy base.
- Granulated Sugar (3/4 cup): Adds sweetness and helps the cookies achieve a golden, lightly crisp edge.
- Brown Sugar (1/4 cup, packed): Brings a subtle molasses depth, for chewiness and caramel notes.
- Large Egg (room temperature): Binds the dough and ensures every bite is soft and rich.
- Pure Vanilla Extract (1 teaspoon): Deepens all the flavors and gives the cookie a perfect bakery aroma.
- Instant Espresso Powder (1 tablespoon): The secret star—adds a bold coffee kick that pairs perfectly with chai spices.
- All-Purpose Flour (2 1/4 cups): Reliable and sturdy, just what you need for perfect structure.
- Baking Powder (1 teaspoon): Helps the cookies rise gently, adding a delicate puff.
- Baking Soda (1/2 teaspoon): Gives a bit of spread and ensures the right bite.
- Salt (1/2 teaspoon): Brings out all the warm, complex flavors.
- Ground Cinnamon (1 1/2 teaspoons): Lifts up the chai flavor beautifully and goes into the icing, too!
- Ground Ginger (1 teaspoon): Undeniable warmth and zing—essential to that chai profile.
- Ground Cardamom (1/2 teaspoon): Perfumed and slightly citrusy, don’t skip it!
- Ground Cloves (1/4 teaspoon): Adds a gently spicy, aromatic note that takes it over the top.
- Ground Nutmeg (1/4 teaspoon): Gives gentle warmth and complexity right at the end.
- Powdered Sugar (1 cup, for icing): The sweet and smooth backdrop for the maple-cinnamon drizzle.
- Pure Maple Syrup (2 tablespoons): For deep fall flavor and a natural, rich sweetness in the icing.
- Milk (1–2 tablespoons, as needed): To get the icing just the perfect drizzling consistency.
- Ground Cinnamon (1/2 teaspoon, for icing): Marries beautifully with the maple, making the icing irresistible.
How to Make Espresso Chai Cookies with Maple Cinnamon Icing
Step 1: Cream Butter and Sugars
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Grab a large mixing bowl and beat together the softened butter, granulated sugar, and brown sugar. Blend for about 2 to 3 minutes, until the mixture is light, fluffy, and lovely—a sign that the butter and sugar have melded together perfectly for a tender cookie.
Step 2: Add Wet Ingredients and Espresso
To your creamy butter mixture, add the egg, vanilla extract, and instant espresso powder. Continue to mix until everything is silky, smooth, and evenly combined. The espresso will dissolve right in and begin infusing the dough with those deep coffee notes.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. This step ensures the chai spices are evenly distributed, so every cookie is perfectly spiced in every bite.
Step 4: Mix Dough
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! As soon as you don’t see dry streaks of flour, the dough is ready. This gentle mixing keeps your Espresso Chai Cookies with Maple Cinnamon Icing soft and tender.
Step 5: Scoop and Bake
Using a tablespoon or a small cookie scoop, drop rounded mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart (room to spread!). Pop them into the oven and bake for 10 to 12 minutes, until the edges are set and the centers look a little soft. That’s the secret to perfectly chewy cookies!
Step 6: Cool Completely
Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up just enough and keeps the bottoms delightfully soft, not hard.
Step 7: Make and Apply the Maple Cinnamon Icing
In a small bowl, whisk together powdered sugar, pure maple syrup, ground cinnamon, and enough milk (start with one tablespoon) to make a glossy, drizzle-worthy icing. Once the cookies are fully cool, drizzle or spread the icing over each one. Let the icing set before stacking or serving—for the prettiest finish, give it about 20 minutes.
How to Serve Espresso Chai Cookies with Maple Cinnamon Icing
Garnishes
A little extra goes a long way! After icing, consider a light sprinkle of ground cinnamon, a dusting of espresso powder, or even a pinch of flaky sea salt for a fancy touch. These small flourishes enhance both the look and flavor of your Espresso Chai Cookies with Maple Cinnamon Icing, turning a simple snack into a showstopper.
Side Dishes
These cookies shine next to a steaming mug of chai, a bold espresso, or even a frothy hot chocolate. Serve them alongside fresh fruit, or pair with a scoop of vanilla ice cream for a simple but decadent dessert plate. The warming chai spices mean they even hold their own at brunch—with a side of yogurt and berries!
Creative Ways to Present
Espresso Chai Cookies with Maple Cinnamon Icing are beautiful arranged on a vintage cake stand or rustic wooden board for gatherings. For gift-giving, stack a handful of cookies in a cellophane bag with a ribbon and slip in a handwritten tag. Or go next-level by boxing them with a little jar of extra icing for dipping! When you want to impress, you’ll have plenty of delicious options.
Make Ahead and Storage
Storing Leftovers
Place any extra Espresso Chai Cookies with Maple Cinnamon Icing in an airtight container at room temperature, where they’ll stay perfectly soft and flavorful for up to five days. Avoid stacking them until the icing is set, or use parchment between layers to keep everything neat. Their flavors actually deepen a little after the first day, making them even more irresistible!
Freezing
Want to save some for later? These cookies freeze beautifully, both baked and un-iced, or fully finished. If freezing after icing, layer parchment between each cookie to prevent sticking. Store in a zip-top freezer bag or sturdy container, and enjoy Espresso Chai Cookies with Maple Cinnamon Icing straight from the freezer for up to three months. Thaw at room temperature before serving.
Reheating
If you love a warm cookie, gently reheat un-iced cookies in a 300°F oven for 3 to 5 minutes, or give iced cookies a quick 5-second zap in the microwave. Just enough to bring back that fresh-baked aroma and a little coziness—without melting all that lovely icing.
FAQs
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Check that your blend contains xanthan gum or similar binding agents for best results. The spices and icing will still deliver that cozy, chai-infused bliss.
What’s the best way to drizzle the icing?
For professional-looking Espresso Chai Cookies with Maple Cinnamon Icing, use a spoon for gentle drizzles or fill a ziplock bag, snip the corner, and pipe the icing in zigzags. If you prefer thicker coverage, simply spread it with a small offset spatula or the back of a spoon.
Can I make the dough ahead of time?
Definitely! You can refrigerate the dough, well-covered, for up to 48 hours. Just let it soften slightly before scooping and baking. Chilling the dough even deepens the spice flavors and can make the cookies extra chewy.
What if I don’t have instant espresso powder?
If you don’t have instant espresso, you can use instant coffee granules for a milder flavor, or simply increase the chai spices. The cookies will still be delicious, just with less of that coffeehouse vibe.
Are these cookies good for gifting?
Yes! Espresso Chai Cookies with Maple Cinnamon Icing are ideal for gifting during the holidays or any time you want to brighten someone’s day. Their scent alone is enough to win hearts, and they look gorgeous wrapped up with a ribbon.
Final Thoughts
There’s just something special about the way Espresso Chai Cookies with Maple Cinnamon Icing bring coffeehouse warmth and homemade comfort together in one bite. If you’re looking for a new baking adventure—or a guaranteed crowd-pleaser—make a batch and share the love (if you can resist keeping them all to yourself!). Happy baking!
Print
Espresso Chai Cookies with Maple Cinnamon Icing Recipe
- Total Time: 32 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of these Espresso Chai Cookies with a delightful Maple Cinnamon Icing. These cookies are a perfect blend of warm spices and sweet icing, making them a delightful treat for any occasion.
Ingredients
Cookies:
- 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
Maple Cinnamon Icing:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk (as needed)
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and espresso powder.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, spices.
- Combine and Bake: Gradually add dry ingredients to wet, mix, scoop dough onto sheets. Bake for 10-12 minutes.
- Make Icing: Whisk powdered sugar, maple syrup, cinnamon, and milk. Drizzle on cookies once cooled.
Notes
- Store cookies in an airtight container for up to 5 days.
- Pair with chai or coffee for a perfect treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
