Ingredients
Cookies
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (120 ml) vegetable oil
- ½ cup (100 g) granulated sugar, plus extra for sprinkling
- ½ cup (60 g) powdered sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teabag chai tea, cut open and crushed leaves removed
Icing
- 1½ cups (180 g) powdered sugar, sifted
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 2-3 tablespoons eggnog, or whole milk
Instructions
- Prepare the dough: In the bowl of a stand mixer or using a hand mixer, beat the room temperature butter on medium speed until creamy, about 1 minute. Add vegetable oil, then granulated sugar and powdered sugar, mixing well. Incorporate the egg and vanilla extract until combined, scraping down the bowl sides as needed.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, kosher salt, and the crushed chai tea leaves to evenly distribute the spices and leavening.
- Combine wet and dry: Add the dry ingredients to the wet mixture and mix just until combined; the dough will be soft and slightly sticky.
- Chill the dough: Cover the bowl tightly and refrigerate the dough for at least 1 hour to help the chai flavor infuse fully; chilling overnight is recommended for best flavor.
- Preheat oven and prepare baking sheet: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet spaced about 2 inches apart. Gently flatten each dough ball with the palm of your hand and sprinkle the tops lightly with granulated sugar.
- Bake: Bake for 9-10 minutes or until edges turn golden and centers are still soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze: Whisk together sifted powdered sugar, nutmeg, cinnamon, and 2 tablespoons of eggnog or whole milk. Adjust thickness by adding more liquid if needed, to allow easy spreading.
- Ice the cookies: Spoon the glaze onto the cooled cookies and spread lightly with the back of the spoon, leaving the edges of the cookies bare for a neat appearance.
Notes
- Homemade chai spice can be used instead of tea leaves by mixing ¾ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and a pinch of ground cloves if desired. Add this to the flour mixture.
- Store cookies in an airtight container for up to 5 days, placing parchment paper between layers to protect the icing.
- Dough can be frozen for up to 3 months; thaw in the refrigerator before scooping and baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
