Cherry Chai Cookies
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Bring Starbucks’ newest seasonal drink into your kitchen with these delicious Iced Cherry Chai Latte Cookies! Inspired by the flavors of spiced chai and sweet cherry, these cookies are soft, chewy, and topped with a luscious cherry glaze that looks just like the iconic pink drink.
Perfect for cozy fall and winter baking, these cookies combine warm chai spices with a fruity twist — a unique recipe you won’t find anywhere else. Pair them with your favorite latte, serve at holiday gatherings, or enjoy as a Starbucks-inspired treat at home.
✨ If you love copycat recipes, creative cookies, or Starbucks-inspired desserts, this one is for you!
Cherry Chai Cookies
Rated 5.0 stars by 1 users
Category
Desserts
Author
Diana Barrick
Servings
10
Prep Time
30 minutes
Cook Time
15 minutes
This recipe is perfect for fall, and it will make your house smell amazing while baking! It's really perfect anytime of year!
Ingredients
Chai Sugar
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⅓ cup Granulated Sugar
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1 tsp Ground Ginger
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1 tsp Ground Cinnamon
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½ tsp Ground Cardamom
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½ tsp Ground Cloves
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½ tsp Ground Allspice, optional
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⅛ tsp Black Pepper
Chai Cookies
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2 ½ cups All-purpose Flour, spooned and leveled
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1 ½ tsp Baking Powder
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1 tsp Baking Soda
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2 tsp Ground Cinnamon
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1 tsp Ground Ginger
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½ tsp Ground Cardamom
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½ tsp Ground Cloves
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½ tsp Salt
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¼ tsp Ground Allspice, optional
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¼ tsp Black Pepper
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1 cup Butter, softened
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½ cup Granulated Sugar
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½ cup Brown Sugar
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1 large Egg, room temperature
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2 teaspoons Vanilla Extract
Cherry Buttercream
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3oz Pasteurized Egg Whites
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1lb Powdered Sugar
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1½ cup Butter, room temperature
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2-4 tbsp Cherry Syrup
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1 tbsp Cherry Extract, optional
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⅛ cup crushed Freeze Dried Cherries
Directions
Chai Sugar
Whisk together the sugar, cinnamon, ginger, cardamom, cloves, allspice, and black pepper for the chai sugar in a small mixing bowl and set aside.
Cookies
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.
Add the egg and vanilla extract. Beat on medium speed until thoroughly combined.
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.
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.
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
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.
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
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.
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.
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.
Once cooled, pipe with a piping bag or spread your icing with a spatula and top with crushed freeze dried cherries.
Now enjoy!