Chai Cookies (Taylor’s Version)
Are you ready for it? When she’s not busy taking over the music industry, our pal Tay loves cats, being cozy, scarves, and baking—truly a deep fall queen. She posted her recipe for chai cookies on her Tumblr in 2014, so of course it goes viral every year. Shortbread Cookie Mix means our gluten-free, nut-free, and egg-free Swifties can join in on the fun, too. It's a cookie love story, so baby just say yes.
Ingredients
COOKIES
1 bag chai tea
1⁄2 cup unsalted butter, softened
1 tbsp water
GLAZE
1⁄2 cup icing sugar
2–2 1⁄2 tsp milk or eggnog
1⁄2 tspCinnamon orApple Pie Spice
Preparation
- Preheat oven to 375°F. Line Sheet Pan with Sheet Pan Liner.
- Cut open tea bag and add tea leaves to a large bowl. Add mix, butter, and water. Using a stand mixer (with paddle attachment) or hand mixer, on medium speed, beat for 2–3 min or until a soft, uniform dough forms. It should not look crumbly.
- Scoop or roll dough into fifteen balls, about one heaping tbsp each. Arrange on pan, spacing 1" apart; using the bottom of a drinking glass, press to flatten slightly.
- Bake 14–15 min or until edges are light golden. Let cool on pan 10 min.
- Meanwhile, in a medium bowl, whisk together sugar, 2 tsp milk, and spices. The glaze should be spreadable, but not too runny. If needed, whisk in remaining 1⁄2 tsp milk.
- Transfer cookies to Cooling Rack. Spoon glaze over cookies. Let glaze set and cookies cool completely before serving.
Nutritional Information
Per serving: Calories 120, Fat 7 g (Saturated 4 g, Trans 0.3 g), Cholesterol 15 mg, Sodium 35 mg, Carbohydrate 15 g (Fiber 1 g, Sugars 7 g), Protein 1 g.
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