These soft chai-spiced cookies are topped with a sweet cherry glaze and crushed cherry pieces — just like the drink that inspired them. Perfect for fall, cozy baking days, or when you want a Starbucks-inspired dessert at home.
If you love Starbucks copycat recipes, creative baking ideas, or seasonal cookies, you’ll love this one!
Recipe: (or you can see it here https://www.dianalees.com/blogs/recipes/cherry-chai-cookies)
Chai Sugar:
• ⅓ cup Granulated Sugar
• 1 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• ½ tsp Ground Cardamom
• ½ tsp Ground Cloves
• ½ tsp Ground Allspice, optional
• ⅛ tsp Black Pepper
Chai Cookies:
• 2 ½ cups All-purpose Flour, spooned and leveled
• 1 ½ tsp Baking Powder
• 1 tsp Baking Soda
• 2 tsp Ground Cinnamon
• 1 tsp Ground Ginger
• ½ tsp Ground Cinnamon
• ½ tsp Ground Cloves
• ½ tsp Salt
• ¼ tsp Ground Allspice, optional
• ¼ tsp Black Pepper
• 1 cup Butter, softened
• ½ cup Granulated Sugar
• ½ cup Brown Sugar
• 1 large room temperature Egg
• 2 teaspoons Vanilla Extract
Cherry Buttercream
• 3oz Pasteurized Egg Whites
• 1lb Powdered Sugar
• 1½ cup Butter, room temperature
• 2 tbsp-¼ cup Cherry Syrup
• 1 tbsp Cherry Extract, optional
• ⅛ cup crushed Freeze Dried Cherries
Directions:
Cookies:
1. Whisk together the sugar, cinnamon, ginger, cardamom, cloves, allspice, and black pepper for the chai sugar in a small mixing bowl and set aside.
2. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, cardamom, black pepper, and salt, whisk until combined and set aside.
3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-high for about 3 minutes until light and creamy. Add both sugars and mix for an additional 3 to 5 minutes until light and fluffy.
5. Add the egg and vanilla extract. Beat on medium speed until thoroughly combined.
6. Add the flour mixture to the bowl with the butter mixture and mix until there are no more streaks of dry flour are visible. Start on low speed and slowly increase to high speed then gradually increase to high. Do not overmix the dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour or overnight.
7. Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
8. Using a large cookie scoop, scoop dough, roll them into neat balls with your palms, toss them in the chai sugar, and place them on the prepared baking sheet about 2 inches apart. Bake the cookies on the middle oven rack for 8-12 minutes or until the edges just start to turn golden brown and the top is no longer glossy.
9. Allow the cookies to cool for 5 minutes on the baking sheet then transfer them to a wire rack to cool completely.
Cherry Buttercream & Assembly:
1. Add your egg whites and powdered sugar into the bowl of our stand mixer fitted with a paddle attachment. Start on low, increasing speed to med-high and let mix for 3 minutes.
2. Add in your butter 1-2 tablespoons at a time until all added in.Once all your butter is in, add in your cherry syrup and cherry extract.
3. On med-high speed let mix for 10 minutes. It will look soupy/curdled, don’t worry, trust the process. If after 10 minutes it still looks a little soupy you can add in some more powdered sugar, 1 tbsp at a time. Let mix for another couple minutes.
4. Once cooled, pipe with a piping bag or spread your icing with a spatula and top with crushed freeze dried cherries.
5. Now enjoy!
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© Diana Lee’s
Well, hello and welcome back to my channel, or welcome if you’re here for the very first time. These are my cherry chai cookies. Don’t they look delicious? A soft, chewy chai cookie with cherry buttercream and freeze-dried cherry crumbles. These cookies were inspired by the Starbucks iced cherry chai latte. I got that drink about as many times as I could while it was available. And I love that drink. So, I decided to make it into cookies cuz come on, the world’s just a better place with cookies, right? So, first you’re going to whisk together your sugar, cinnamon, ginger, cardamom, cloves, allspice if you’re using it, and black pepper for your chai sugar that you’re going to roll your cookies in. Next, in a large mixing bowl, you’re going to add your flour, baking soda, baking powder, cinnamon, ginger, cloves, allspice again if you’re using it, cardamom, black pepper, and salt. And you’re going to whisk that until combined. In your stand mixer, you’re going to add your butter. And you’re going to go ahead and cream that on like a medium medium high speed for, you know, 2 to 4 minutes until it’s just nice whipped and creamy. Then once that’s nice and whipped and creamy, you’re going to go ahead and add your regular sugar and your brown sugar. And you’re going to again a medium to medium high. Let that whip up for about 3 to 5 minutes. Once that’s all nice and mixed, I would go ahead and scrape your bowl before you add your egg and vanilla. And then again, mix on about a medium speed till everything’s nice and incorporated. And then once that’s all nice and mixed and incorporated and thoroughly combined, you’re going to add your flour mixture into the butter mixture and mix it starting low obviously. And then you can increase to a slightly higher speed until there are no streaks of flour left and it starts to pull from the bowl. You don’t want to over mix your dough. Once everything’s all nice and mixed up, you’re going to go ahead and put some saran wrap on your bowl and put that in your fridge for an hour. You can leave it in overnight if you want to. It’s not going to hurt anything. Um, but leave that to chill for an hour. Then once it’s chilled, you’re going to preheat your oven to 350° and you’re going to line your baking sheet with parchment paper or a silicone mat. Now, do note that if you use a silicone mat, it is going to take a little longer to bake. And then you’re going to take your cookie scoop, which I used like an a large one cuz I wanted these larger. But obviously if you want smaller ones and more of them, you can use a smaller like 2 oz cookie scoop. You’re going to go ahead and use your scoop and scoop those out and form all your cookie shapes. And then I like to just roll them so in their nice ball shape. And once you have them all shaped and everything, you’re going to go ahead and roll them in your chai sugar. Then when I put them back on the tray and have them nice and spaced out, I like to just give them a little flatten with your palm or a flat spatula just so they spread out more and are wider than puff up and are thicker for about 8 to 12 minutes depending on how you want them done. I like to do it when there is no shine left on the top and the edges have started to brown and if you touch the edge and slate of the bottom it’s got like a just a little bit of a crust on it. You can bake them longer if you want and they’ll just be a little less chewy. Let them sit on the pan for another five minutes and then you can take them to a cooling rack. Once they’ve th once they’ve chilled thoroughly, you’re going to add your pasteurized egg whites and your powdered sugar to another to a stand mixer with a clean bowl. And you’re going to go ahead and whip that on medium to mediumigh speed for about three minutes. You want to whip that and almost make a meringue out of it. Then once that’s done, you’re going to go ahead and add your butter into one, two, up to three tablespoons at a time. I’ve done it where I’ve literally just taken one stick of butter and chopped it into three chops. And as long as it’s a nice room temperature, it’ll mix in fine. Once you have your butter all incorporated, you’re going to go ahead and add your cherry syrup and your cherry extract. Now, I recommend starting with a lower amount. Like if you want to start with just like a tablespoon of the cherry syrup and a half a teas half a tablespoon of the cherry extract, go and do that because you can always add more extract and syrup in if you want. Um but you can’t take out. So if you’re not using a lot, you might want to add just a little bit of pink dye uh just to give it that frosting look. Obviously that’s nothing that’s absolutely needed. Start whipping that on. medium speed to a mediumigh speed, almost full speed. And you’re going to want to let that go ahead and whip it for about 10 minutes. Um, I do recommend about halfway through stopping and checking it, just giving it a taste test to make sure it has enough cherry flavor that you want. If it doesn’t, go ahead and add more in. If when you were doing this and you add more cherry syrup or cherry extract in and you notice at the end of the 10 minutes, it’s just still a little soupy, you can go ahead and add in a little extra powdered sugar and then just whip it for another couple minutes. It’s not going to be a problem. Um, it will look curdled and soupy until you get to that end of the time. That is a Swiss mering thing, so don’t stress about it. If you want, you can go ahead and check out my other Swiss mering, my plain vanilla Swiss mering recipes if you’d like just to see how to make those, cuz that’s basically all you’re doing here. But instead of adding vanilla extract or chocolate to make those, you’re adding your cherry syrup and your cherry extract. So once your cookies are all nice and chilled and your icing is all made, you can either add it to a piping bag and pipe it on your cookies. do a zigzaggy pattern, a circle pattern, or like I did here, add it with a spatula, spread it all out on your cookie, and then just make a swirl pattern. Um, basically just make it sure it’s all spread across your cookie, and then take the tip of your spatula and make almost a full circle with it. And then once you reach the beginning part, go back the other way towards the middle and swoop it up. All your icing on your cookies. You’re going to go ahead and add that crushed freeze-dried cherries uh pieces if you want. That is totally optional. You could always drizzle some chocolate or something on them or just leave them as be uh if you like the freeze-dried cherries or not. Just I was trying to make it just like the drink. So, what do you think? You think these are looking pretty tasty? You think they match the Starbucks iced cherry chai drink pretty well? It’ be really nice to have the drink and the cookie at the same time. That’s a lot of chai, but I’m a big chai fan. So, and these are great for this time of year. Uh you got that nice fall season coming in and all the spices. I I will tell you this, they the cookies smell amazing in the oven, especially this time of year. So, let me know in the comments if you try this recipe and what you think of the cookies. Let me know if you tried the drink and if you like the drink so you want to try these and what other drinks, Starbucks drinks or any other place uh you want me to try to turn into a cookie or any other baked good. And as always, live, love, eat sweets.
1 Comment
What other drinks do you want to see created into desserts?