I Turned Starbucks’ Iced Cherry Chai Latte into Cookies

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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!