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Chai Sugar Cookies on a white plate on top of a green red placemat, with pinecones and cinnamon sticks in the background

Taylor Swift's Holiday Recipe for Chai Sugar Cookies

This classic sugar cookie is elevated with a delicate hint of chai spice, infusing it with a delightful holiday aroma and flavor. It's finished with a sweet eggnog icing and a sprinkle of cinnamon.
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Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 36
Calories 109 kcal

Ingredients
  

Chai Sugar Cookie Ingredients

  • ½ cup unsalted butter room temperature
  • ½ cup vegetable oil
  • ½ cup sugar
  • ½ cup powdered sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 bag chai tea

Eggnog Icing Ingredients

  • 1 cup powdered sugar
  • 3 tablespoons eggnog
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Instructions
 

Chai Sugar Cookies Instructions

  • In a large bowl, beat butter with an electric hand mixer until fluffy.
  • Add vegetable oil and mix well.
  • Add in sugar, powdered sugar, egg and vanilla, beating on low until fully incorporated.
  • In a small bowl, add flour, baking soda, and salt. Cut open the chai tea packet and shake contents into the bowl. Stir to fully combine.
  • Using a flat spatula or wooden spoon, gently mix flour mixture into sugar mixture. When fully combined, cover bowl with plastic wrap and refrigerate for one hour.
  • After 1 hour, preheat oven to 350 degrees Fahrenheit. Grease cookie sheet or line with parchment paper.
  • Using a cookie scoop, drop tablespoon sized scoops onto cookie sheet. Dough will be soft. (See recipe notes for instructions on baking different sized scoops.) Lightly press down on the top of each cookie with the back of a flat spatula or the bottom of a glass to slightly flatten the tops.
  • Bake at 350 degrees for 9-13 minutes, until outer edges just begin to turn a light golden color. Remove from oven. If you're adding icing, allow to cool completely on a cooling rack first.

Eggnog Icing Instructions

  • Add powdered sugar, eggnog, cinnamon and nutmeg to a medium mixing bowl. Using a spatula or spoon, mix all ingredients until fully combined.
  • Spoon and spread icing onto the tops of cooled cookies and allow to set for at least 15 minutes before serving.

Notes

    1. Bring butter to room temperature (about 30 minutes) before whipping it for best results.
    2. Choose a good quality packet of chai tea with fine granules. I recommend Tazo Organic Chai.
    3. Be sure to cool cookies completely before adding icing to them. Otherwise the icing will run off and not set properly.
    4. You can substitute milk or heavy cream in the icing if you can't find eggnog in your store. You can also make your own eggnog if you like.
    5. Baking time varies depending on your oven and how large you make the dough balls. One tablespoon scoops will take approximately 9-10 minutes. 1-½ tablespoon scoops will take about 12-13 minutes, and 2 tablespoon scoops can take 15-17 minutes. Carefully watch for the edges of your cookies to turn lightly golden brown. Cookies should be slightly crunchy on the edges and softer and chewier in the center. Store in an air-tight container or wrap in plastic wrap to keep fresh.
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Nutrition

Serving: 1gCalories: 109kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 35mgPotassium: 13mgFiber: 0.2gSugar: 8gVitamin A: 89IUVitamin C: 0.02mgCalcium: 4mgIron: 0.4mg
Keyword Christmas, Thanksgiving
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