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Chai Latte Frosted Cookies
Florence Jackson

Chai Latte Frosted Cookies

These smell incredible and have the perfect balance of crunchy cookie to fluffy buttercream. The cookies have a little chai spice in them, then we sprinkle over some chai sugar at the end. This blends perfectly with the vanilla frosting to create a fabulous treat for really any moment that calls for a good cookie.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 125 g Unsalted Butter Melted
  • 120 g Light Brown Soft Sugar
  • 100 g Granulated Sugar
  • 1 Large Free Range Egg
  • 2 tsp Vanilla Extract
  • 275 g Plain (AP) Flour
  • 3 tsp Baking Powder
  • 2 tsp Chai Spice See below
For the Chai Spice Blend (Save the remaining to use on top)
  • 1.5 tsp Ground Cinnamon
  • 1.5 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Cardamom
  • 1/2 tsp Ground Cloves
For the Buttercream Frosting
  • 110 g Unsalted Butter Room Temperature
  • 350 g Powdered Sugar (Icing Sugar)
  • 1 tsp Vanilla Extract
  • 2 tbsp Milk Optional - see notes in recipe

Method
 

  1. In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
  2. In a small bowl, combine the spices to make the chai blend.
  3. Add the flour, baking powder and 2 tsp of the chai spice blend and fold until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Place in fridge to chill for 30 minutes.
  4. Place cookies 2 inches apart on baking sheets - they spread! Bake 12-14 minutes, until just golden at the edges. Let cool.
For the Frosting
  1. Add the butter and vanilla to a large mixing bowl. Beat with a whisk on high for a minute to soften/combine everything.
  2. Add half the icing sugar, whisk on high. Then add the remaining half and whisk everything on high until fluffy. Add icing sugar/milk as required to meet your desired consistency. Spread over the cooled cookies, and optional: top with the remaining chai spice mixed with sugar!