Go Back
–+ servings
Chai Latte Frosted Cookies

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.
Print Pin
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Author: Florence Jackson

Ingredients

  • 125 g (9 tbsp) Unsalted Butter Melted
  • 120 g (½ cups) Light Brown Soft Sugar
  • 100 g (½ cups) Granulated Sugar
  • 1 (1) Large Free Range Egg
  • 2 tsp (2 tsp) Vanilla Extract
  • 275 g (2 ¼ cups) Plain (AP) Flour
  • 3 tsp (3 tsp) Baking Powder
  • 2 tsp (2 tsp) Chai Spice See below

For the Chai Spice Blend (Save the remaining to use on top)

  • 1.5 tsp (1 ½ tsp) Ground Cinnamon
  • 1.5 tsp (1 ½ tsp) Ground Ginger
  • 1/2 tsp (½ tsp) Ground Nutmeg
  • 1/2 tsp (½ tsp) Ground Cardamom
  • 1/2 tsp (½ tsp) Ground Cloves

For the Buttercream Frosting

  • 110 g (½ cups) Unsalted Butter Room Temperature
  • 350 g (3 cups) Powdered Sugar (Icing Sugar)
  • 1 tsp (1 tsp) Vanilla Extract
  • 2 tbsp (2 tbsp) Milk Optional - see notes in recipe

Instructions

  • 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.
  • In a small bowl, combine the spices to make the chai blend.
  • 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.
  • 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

  • Add the butter and vanilla to a large mixing bowl. Beat with a whisk on high for a minute to soften/combine everything.
  • 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!