Preheat your oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.

In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar for 1–2 minutes, until pale and off-white. Add the egg and vanilla extract and mix until fully combined.

Add the all-purpose flour, baking powder, baking soda, and chai spice. Gently fold or mix on low just until the dough comes together—avoid overmixing.

Scoop 1/3 cup portions of cookie dough and place them onto the prepared baking sheet. Bake for 11–12 minutes, or until edges are set and centers look soft. For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around each cookie right after baking. Let cookies rest on the baking sheet for 10 minutes before transferring.

In a stand mixer, beat the butter until off-white. Gradually add powdered sugar and mix until incorporated. Add heavy cream, vanilla extract, and ground coffee beans, then whip on high until fluffy and light.

Frost each cookie in a swirl design. Optional: top with cinnamon sticks for decoration.

Enjoy fresh, or store in a chilled environment for up to 8 days.