Description
These Chai Latte Cookie Bars combine the warm, spicy flavors of chai tea with a buttery, soft cookie base topped with a creamy chai-spiced frosting. Perfect for a cozy treat alongside your favorite cup of tea or coffee, these bars offer a delightful blend of cinnamon, cardamom, ginger, and cloves in a moist, tender bake with a rich, sweet finishing touch.
Ingredients
Dry Ingredients
- 4 1/2 cups (540 g) all-purpose flour
- 2 1/2 tsp ground cinnamon
- 2 tsp baking powder
- 1 1/2 tsp ground cardamom
- 1 1/4 tsp ground ginger
- 1 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cloves
Wet Ingredients for Bars
- 2 cups (4 sticks) unsalted butter, softened
- 1 1/4 cups (250 g) granulated sugar
- 1 cup (213 g) packed dark brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 tbsp pure vanilla extract
Frosting Ingredients
- 2 cups (226 g) confectioners’ sugar
- 1 cup (2 sticks) unsalted butter
- 2 tbsp heavy cream
- 1 tsp pure vanilla extract
- Ground cinnamon and cardamom, for topping
Other
- Cooking spray
- Parchment paper
Instructions
- Prepare baking dish: Arrange a rack in the center of your oven and preheat it to 350°F (175°C). Line a 13″ x 9″ baking dish with parchment paper, leaving about a 2-inch overhang on two opposite long sides for easy bar removal. Grease the parchment with cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, ground cinnamon, baking powder, ground cardamom, ground ginger, kosher salt, freshly ground black pepper, and ground cloves. This blend of spices gives the bars their signature chai flavor.
- Cream butter and sugars: In a separate large bowl, use a handheld mixer on medium-high speed to beat the softened unsalted butter with the granulated sugar and dark brown sugar until the mixture is creamy and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, followed by the egg yolk, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for added aroma and flavor.
- Combine wet and dry: Add the dry spice and flour mixture to the butter and sugar mixture. Using a wooden spoon, gently stir until just combined, careful not to overmix which could toughen the bars.
- Bake the bars: Spread the batter evenly in the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes until the top is golden and feels set to the touch. Once done, transfer the dish to a wire rack and allow the bars to cool completely.
- Prepare frosting: While the bars cool, prepare the frosting by beating confectioners’ sugar and unsalted butter together in a large bowl using a handheld mixer on medium-high speed until smooth and creamy, about 3 to 4 minutes.
- Add cream and vanilla: Add heavy cream and pure vanilla extract to the frosting mixture, then continue to beat until well combined and fluffy.
- Frost and finish: Once the bars are completely cool, use the parchment overhang to lift them out of the baking dish. Spread the frosting evenly over the top of the bars. Sprinkle a mixture of ground cinnamon and cardamom over the frosting to add a final touch of spice.
- Serve: Cut the frosted bars into approximately 20 squares and serve. Enjoy these chai-inspired treats with your favorite hot beverage or as a flavorful snack anytime.
Notes
- Be sure to let the bars cool completely before frosting to prevent the frosting from melting.
- Using parchment paper with overhang helps remove the bars easily from the pan without breaking.
- You can adjust the spices to taste; if you prefer more or less heat, increase or decrease black pepper accordingly.
- Store the cookie bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.