Swiftie’s Spiced Chai Delights

For the Chai Sugar Cookies

• ½
  cup
  unsalted butter
  (1 full stick butter, at room temperature)
• ½
  cup
  vegetable oil
  (or refined coconut oil)
• ½
  cup
  granulated white sugar
  (or light brown sugar for deeper flavor)
• ½
  cup
  powdered sugar
• 1
  chai tea bag
  (any brand; contents only, bag discarded)
• 1
  large
  egg
  (at room temperature)
• 2
  teaspoons
  pure vanilla extract
• 2
  cups
  all-purpose flour
  (spooned and leveled, see Notes)
• ½
  teaspoon
  fresh baking soda
• ¼
  teaspoon
  salt
• granulated white sugar
  (to taste, for rolling or sprinkling)

For the Cookie Glaze

• 1 ½
  cups
  powdered sugar
• 1
  small pinch
  ground nutmeg
• 1
  small pinch
  ground cinnamon
• 3
  tablespoons
  whole milk
  (or eggnog for a richer flavor)

Serving Suggestions (All Optional)

• ground nutmeg
  (to taste, for garnish)
• ground cinnamon
  (to taste, for garnish)

To Prepare the Chai Sugar Cookies

• Place ½ cup unsalted butter in a stand mixer bowl (or large mixing bowl). Using the mixer fitted with flat beater attachments, beat the butter on medium-low speed until it is smooth and creamy, which takes approximately 1 minute. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
• Add ½ cup vegetable oil (or refined coconut oil) to the bowl with the butter. Continue to beat on low speed until the oil is as thoroughly incorporated as possible. Note that the oil may not fully integrate into the butter mixture, but this is normal for the recipe.
• Introduce ½ cup granulated white sugar (or light brown sugar for enhanced flavor), ½ cup powdered sugar, and the entire contents of 1 chai tea bag to the bowl. Beat all these ingredients together on medium-low speed until they are completely combined, creating a fragrant base for your cookies.
• Crack 1 large egg directly into the bowl with the butter mixture. Then, add 2 teaspoons pure vanilla extract. Resume beating the ingredients together on medium speed until everything is fully combined and smooth.
• Once the wet ingredients are well combined, add the dry ingredients: 2 cups all-purpose flour (spooned and leveled for accuracy), ½ teaspoon fresh baking soda, and ¼ teaspoon salt. Mix these ingredients together with your mixer on low speed, or gently stir by hand using a silicone spatula, just until the ingredients are combined and a soft cookie dough forms. Be careful not to over-mix, as this can lead to tough cookies.
• When the ingredients have come together into a very soft cookie dough, set your mixer aside. Cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow the dough to chill for a minimum of 1 hour. This chilling process is essential for better cookie structure and flavor.

To Bake the Chai Sugar Cookies

• After the dough has chilled for 1 hour, preheat your oven to 350° Fahrenheit (175°C). Lightly grease one or two large cookie sheets with cooking spray or butter, then set them aside. Add granulated white sugar (or a brown sugar-cinnamon mix for richer flavor) to a small shallow bowl or plate and set it aside for coating the cookies.
• Remove the bowl of dough from the refrigerator and uncover it, discarding the plastic wrap. Note: The dough will still be quite soft even after refrigeration, which is perfectly normal for this recipe.
• Use a #60 (1 tablespoon) cookie scoop to portion out the dough. Quickly roll each scoop of dough between the palms of your hands to smooth it into a ball. Then, gently press the dough ball into a flat round, approximately ¼-inch thick.
• Place the flattened cookie dough into the shallow bowl of granulated sugar and flip to coat both sides of the cookie evenly. Transfer the coated cookie dough to your prepared cookie sheet. Alternatively, if you prefer, skip the sugar coating step for now and simply place the flattened cookie dough on the cookie sheet, then sprinkle granulated sugar on top of the cookies before baking.
• Repeat this process with the remaining cookie dough until all portions have been formed into cookies and placed on the baking sheet(s). Ensure you leave approximately 1 to 2 inches of space between each cookie on the sheet to allow for proper spreading during baking.
• Carefully place the filled cookie sheet(s) into the preheated oven. Bake the cookies for an initial 7 minutes. After this time, begin checking for doneness. Continue baking as needed, checking the cookies frequently, until the bottom edges of the cookies are just lightly golden brown. Overbaking will result in a drier cookie.
• Once baked, remove the cookie sheet(s) from the oven and set them aside. Allow the cookies to cool on the hot cookie sheet(s) for 5 minutes. This crucial step allows them to set properly without breaking. After 5 minutes, use a spatula to carefully transfer the cookies to a wire cooling rack. Let the cookies rest on the rack until they have cooled completely to room temperature before glazing.

To Glaze the Chai Sugar Cookies

• Once your cookies have thoroughly cooled to room temperature, it’s time to prepare the exquisite glaze. In a medium mixing bowl, combine 1 ½ cups powdered sugar, 1 small pinch ground nutmeg, 1 small pinch ground cinnamon, and 3 tablespoons whole milk (or eggnog for a richer, festive flavor). Whisk all ingredients together until they are fully combined and you have a smooth, pourable glaze. If the glaze is too thick, whisk in additional milk a teaspoon at a time until desired consistency is reached. If it’s too thin, add more powdered sugar until thickened.
• There are two delightful ways to glaze your cooled cookies. First method: Spoon a generous amount of glaze over the top of each cookie and gently spread the glaze with the back of a spoon to cover the surface. Immediately sprinkle ground nutmeg and ground cinnamon over the glaze to garnish, if desired. Allow the glaze to set completely, which may take a couple of hours depending on humidity. Alternatively, for a smoother, more even coat: hold each cookie upside-down by its edges and carefully dip the top of the cookie directly into the glaze. Allow any excess glaze to drip back into the bowl before flipping the cookie over and returning it to the wire cooling rack. Sprinkle with ground nutmeg and ground cinnamon for garnish, then allow the glaze to set completely.
• Once the glaze has fully set and hardened, your beautiful and aromatic chai sugar cookies are ready to be served and enjoyed!

• Granulated Sugar & Flavor Depth: For an exquisite, richer cookie with a more profound flavor profile, we highly recommend using light brown sugar instead of white granulated sugar in the cookie dough. The subtle molasses notes in brown sugar beautifully complement and amplify the warm spices from the chai tea, ground nutmeg, and ground cinnamon, creating a more complex and satisfying taste experience.
• The Chai Tea Bag Secret: Yes, you read that correctly – you’ll be incorporating the entire contents of a chai tea bag, including the leaves and spices, directly into your cookie dough! Simply tear open the bag and dump all the aromatic goodness right into the mixing bowl. Any brand of chai tea will work wonderfully, but for the best flavor, choose a brand you personally enjoy for drinking. If your selected chai tea contains any particularly large pieces (like whole cardamom pods or large cinnamon bark fragments), it’s a good idea to quickly pulse them through a spice grinder or a small food processor first. This will ensure they blend seamlessly into the dough and create a smoother cookie texture without any gritty bits.
• Accurate Flour Measurement – The Spoon and Level Method: For the most precise and consistent flour measurement, avoid scooping the flour directly out of its container with your measuring cup. This can compact the flour, leading to an excess amount and potentially dry cookies. Instead, use a spoon to lightly scoop flour from its container and gently transfer it into your measuring cup. Once the cup is filled (without packing the flour down!), use the flat edge of a knife or another straight utensil to level off the top, removing any excess. This method ensures you get the exact amount of flour needed for a perfectly textured cookie.
• Optimizing Bake Time for Desired Texture: The exact baking time can vary significantly due to factors like your specific oven’s calibration, the type and color of your cookie sheet, and even the ambient temperature and humidity in your kitchen. As a general guideline, we strongly advise against baking these cookies for more than 10 minutes in total. This is because cookies continue to “carry-over bake” and set up on the hot pan even after they’ve been removed from the oven. If you wait until they appear fully done in the oven, they will likely become overly crisp or dry as they cool. Look for bottom edges that are just lightly golden brown. Depending on your equipment, you may need to adjust the recommended time by 1-2 minutes, so keep a close eye on them during the final minutes of baking.
• Creating Larger Cookies: If you desire a more substantial cookie, simply use a #40 (2 tablespoon) cookie scoop. Alternatively, you can combine two 1-tablespoon scoops of dough together to form one larger cookie. Be aware that larger cookies will generally require a slightly longer baking time compared to their smaller counterparts to ensure they are cooked through without being overdone. Adjust your baking duration accordingly, always watching for those lightly golden edges.
• Make it Dairy-Free: Adapting this recipe for dairy-free diets is straightforward. Replace the unsalted butter with your preferred dairy-free butter alternative. For the glaze, substitute the whole milk with an unsweetened dairy-free milk, such as almond milk, oat milk, or coconut milk, ensuring a similar creamy consistency.
• Make it Gluten-Free: To make these delightful cookies gluten-free, simply replace the all-purpose flour with a high-quality gluten-free all-purpose flour blend that contains xanthan gum. Brands like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour are excellent choices as they are formulated to be a direct substitute for conventional flour in most recipes.
• Storage Guidelines: Properly stored, your prepared and cooled chai sugar cookies will maintain their freshness and delicious flavor. Store them in an airtight container at room temperature for up to 5 days. If you prefer to extend their shelf life, you can store them in the refrigerator for up to 8 days. Ensure the glaze is fully set before stacking cookies to prevent sticking.
• Freezer Storage for Longer Freshness: These cookies freeze beautifully, allowing you to enjoy them long after they’re baked. To freeze, arrange the fully baked and completely cooled cookies (with or without glaze) in a single, flat layer on a baking sheet. Place the baking sheet in the freezer and freeze the cookies for about 30 minutes, or until solid. This step, known as flash-freezing, prevents them from sticking together. Once firm, transfer the cookies to an airtight container or a food-safe sealable freezer bag. Return the cookies to the freezer, where they will keep well for up to 3 months.
• Defrosting Frozen Cookies: To enjoy your frozen chai sugar cookies, simply remove the desired number of cookies from the freezer and place them in the refrigerator overnight to thaw gently. Once defrosted, you can warm the cookies slightly in a preheated oven for a fresh-baked feel, or simply allow them to come to room temperature before serving and savoring their delightful flavors.