Chai Latte Cookies Recipes

CHAI LATTE COOKIES

Steps:

• Preheat oven to 350º.
• In a Kitchen Aid or a large bowl, beat butter, cream cheese, and sugar on medium high for about 1 minute, until the mixture is fluffy.
• Add salt, cardamom, cinnamon, ground cloves, pepper, vanilla, and egg, and beat again for a few seconds.
• Add cream of tartar, baking soda, and 2 cups of the flour, and mix just until incorporated. Add remaining flour and stir again until just incorporated.
• Scoop balls of cookie dough, and roll them between your palms until smooth. Roll in 1/3 cup sugar, and place on a cookie sheet. Flatten slightly with palm or the bottom of a glass.
• Bake 8 minutes. You may be tempted to cook until golden brown, but that isn't necessary with this recipe.
• Cool on a wire rack.

CHOCOLATE CHAI LATTE COOKIES

Steps:

• Heat oven to 350°F.
• Combine all cookie ingredients except chocolate chips in bowl; beat at medium speed until well mixed. Stir in chocolate chips.
• Shape dough into 3/4-inch balls. Place, 2 inches apart, onto ungreased cookie sheets. Bake 9-11 minutes or until tops are set and cracked. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
• Combine all drizzle ingredients except water in bowl. Add enough water for desired drizzling consistency. Drizzle over cooled cookies. Store between sheets of waxed paper in container with tight-fitting lid.

CHAI TEA LATTE

Steps:

• Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. , Meanwhile, in a small saucepan, combine the milk, brown sugar and creamer. Cook and stir over medium heat until heated through and sugar is dissolved. Pour milk mixture into mugs; stir in tea. If desired, dollop with whipped topping and sprinkle with nutmeg.

CHAI TEA COOKIES

Steps:

• Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
• Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
• Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
• Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.

CHOCOLATE CHAI LATTE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine all the ingredients in the cookie list except for the chips. Beat with an electric mixer on medium speed until smooth and well mixed.
• Stir in chips.
• Shape dough into 3/4 inch balls (I use a small cookie scoop). Place about 2 inches apart onto ungreased cookie sheets.
• Bake at 350F for about 9 to 11 minutes, or until tops are set (slight underbaking will provide more fudgy chewy cookies).
• Cool cookies on baking sheet for about 2 minutes. Remove cookies to a wire cooling rack to cool completely.
• While cookies are cooling, combine the dry drizzle ingredients in a small bowl. Add milk or water gradually, mixing well between additions, until you achieve the consistency you like.
• Drizzle over cooled cookies. Allow drizzled cookies to dry fully before packing cookies for storage or transport.
• NOTE: In place of the spices in the cookies, you can use 3 tbs. of instant chai latte mix (any flavor).
• NOTE: You can substitute 1 1/2 cups white chocolate/semisweet swirled chips for the separate types, if you prefer.

CHAI LATTE COOKIES

Steps:

• 1. In a large mixing bowl mix the room temperature butter, white sugar, and brown sugar together with a fork or mixer until it starts to become a light and grainy texture. 2. Dissolve the baking soda in warm water and then add it into the butter and sugar mixture along with the egg, vanilla, salt, and chai spice. Whip vigorously for 1-2 minutes until the mixture becomes light and fluffy. 3. Sift in the flour ½ a cup at a time and mix until all the ingredients have come together and have formed a sticky dough like texture. 4. Bake at 350 degrees Fahrenheit for 10-12 minutes. If you are looking for a soft cookie cook for only 10 minutes. The edges should look slightly golden brown. Transfer cookies immediately to a cooling rack and allow to cool completely before icing them. 5. Add all the ingredients to a small-medium sized mixing bowl and beat with a fork or mixer until all the clumps have dissolved and the glaze is smooth. 6. Dip the cookies in the glaze however you want. Or drizzle it over the cookies if you don't want as much glaze. Place the cookies back on the cooling rack and let the excess glaze drip off and harden. Store in an airtight container for up to 7 days.