Espresso Chai Cookies
These cookies are baked treats that meld the bold flavor of freshly brewed espresso with aromatic chai spices. The dough is mixed, chilled, and baked until golden brown, resulting in crispy edges and a tender, fragrant center with a slightly crumbly texture.
Equipment
- Mixing bowls
- Baking sheet
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp espresso powder or instant espresso
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
Instructions
- In a large mixing bowl, beat softened butter and granulated sugar together until creamy and pale, about 2-3 minutes, and the mixture is fluffy.
- Whisk in the egg and vanilla extract until fully incorporated, and the mixture is smooth and fragrant.
- In a separate bowl, whisk together the flour, baking soda, salt, espresso powder, cinnamon, cardamom, and ginger to evenly distribute the spices.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined and a soft dough forms.
- Chill the cookie dough in the refrigerator for at least 30 minutes to let the flavors meld and to make it easier to handle.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart for spreading.
- Bake for 10-12 minutes, or until the edges turn golden brown and the centers are set but still slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, enjoy these fragrant cookies that showcase a perfect harmony of coffee and chai spices with a crackly, tender bite.
