If you love the cozy flavors of a chai latte with a hint of coffee, these Dirty Vanilla Chai Latte Cookies are the perfect treat.
They combine warm chai spices with vanilla and a touch of espresso powder for a cookie that’s soft, chewy, and full of rich flavor.
This recipe quickly became a favorite in our home because it tastes just like your favorite dirty chai latte in cookie form. They’re easy to make, freezer‑friendly, and ideal for pairing with a cup of coffee or tea.
Why You’ll Love This Recipe
These Dirty Vanilla Chai Latte Cookies are soft, chewy, and packed with cozy spices and coffee flavor. The combination of chai spice and espresso powder gives them a unique twist that coffee and tea lovers alike will enjoy.
They’re also versatile—you can glaze them with a vanilla drizzle, roll them in cinnamon sugar, or even add white chocolate chips for extra indulgence. Plus, they freeze beautifully, so you can enjoy fresh‑baked cookies anytime.
What You’ll Need
- 2 ½ cups all‑purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon espresso powder
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons milk
Pro Tips
- Use good‑quality espresso powder for the best coffee flavor.
- Chill the dough for 30 minutes for thicker cookies.
- Roll in cinnamon sugar before baking for extra flavor.
- Don’t overbake—remove when edges are just set for soft, chewy centers.
- Add a glaze made with powdered sugar, milk, and vanilla for a bakery‑style finish.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Cooling rack
Substitutions and Variations
- Gluten‑free: Use a 1:1 gluten‑free flour blend.
- Vegan: Use vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Less coffee flavor: Use half the amount of espresso powder.
- Extra indulgence: Add white or dark chocolate chips to the dough.
Make‑Ahead Tips
- Prepare the dough up to 2 days ahead and refrigerate.
- Freeze dough balls for up to 2 months—bake straight from frozen, adding 1–2 minutes.
- Baked cookies can be frozen for up to 3 months in an airtight container.
How to Make Dirty Vanilla Chai Latte Cookies
1. Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and espresso powder.
2. Cream Butter and Sugars
In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg, vanilla, and milk, mixing until combined.
3. Combine Ingredients
Gradually mix dry ingredients into wet ingredients until just combined. Chill dough for 30 minutes if desired.
4. Shape and Coat
Preheat oven to 350°F (175°C). Scoop dough into 1‑inch balls, roll in cinnamon sugar if desired, and place on a parchment‑lined baking sheet.
5. Bake
Bake for 9–11 minutes, until edges are set but centers are soft.
6. Cool and Serve
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months for longer storage.
Nutrition & Benefits
Espresso powder adds a subtle caffeine boost, while chai spices like cinnamon, cardamom, and ginger provide antioxidants and warm flavor.
Combined with a soft cookie base, these treats feel indulgent but have comforting, aromatic notes.
Recipe FAQ
1. Can I make these cookies without espresso powder?
Yes. If you prefer a classic chai cookie without the coffee flavor, simply omit the espresso powder. You’ll still get a deliciously spiced cookie with warm vanilla and chai notes.
2. How do I keep the cookies soft after baking?
Store them in an airtight container with a slice of bread or a piece of apple—this helps maintain moisture. Also, be sure not to overbake, as that’s key to a soft, chewy texture.
3. Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 2 days or freeze it in dough balls for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes.
4. What’s the best way to glaze these cookies?
Mix ½ cup powdered sugar with 1–2 teaspoons milk and a splash of vanilla. Drizzle over cooled cookies for a sweet, bakery-style finish.
5. Do these cookies pair well with tea or coffee?
Yes—they’re perfect with both. The chai and espresso flavors in the cookie enhance the taste of your drink, making them ideal for afternoon tea or a coffee break.
Soft, Spiced, and Perfectly Coffee‑Kissed
These Dirty Vanilla Chai Latte Cookies are a fun, flavorful twist on classic spiced cookies.
With their chewy texture, warm spices, and hint of espresso, they’re perfect for cozy afternoons, gifting, or enjoying alongside your favorite hot drink.