These are thick, smooth chai sugar cookies stuffed with heat spices and topped with a festive eggnog and nutmeg glaze. They’re fast and simple to make, excellent for sweater climate!
These soft-baked chai sugar cookies are much like snickerdoodles, stuffed with a mixture of cozy cinnamon and cardamom with a handful of different warming spices. The glaze is simply candy sufficient with hints of nutmeg. The story goes that these are Taylor Swift’s favourite cookies, and so they’re shortly turning into one in all mine, too! Right here’s why:
Simple to make. I really like recipes once I can drop the dough proper on the cookie sheet! These drop cookies require zero chilling, and no rolling or reducing. Simply combine up the candy, spiced cookie dough, and it’s able to bake.
Candy, warming spice. Chai taste is a bit more advanced than, say, pumpkin spice, despite the fact that it shares related components. The addition of cardamom makes chai spice tremendous fragrant, candy, and spicy. In case you love a chai latte, wait till you’ve baked it right into a cookie!
Excellent for cold climate. There’s one thing about these chai sugar cookies that makes me need to wrap myself in a smooth knit sweater and hearken to Folklore on repeat. They’re excellent for fall baking, and I’ve been loving them within the wintertime, too. I swap the milk within the glaze with eggnog for a festive season model.
The dough for these chai sugar cookies is sort of a cross between my chewy brown sugar cookies and my favourite basic soft sugar cookies. These cookies are made with white sugar however with an additional egg yolk for richness, together with chai spices and some different key components.
Take a look at my notes right here, and scroll to the printable components checklist within the recipe card after the put up.
Butter – Dropped at room temperature.
Sugar and Honey – Granulated sugar and honey for further sweetness. You would substitute the honey with extra sugar or maple syrup if wanted.
Egg – You’ll want one complete egg plus one egg yolk.
Flour – I like to recommend all-purpose flour.
Baking Powder – Examine the expiration date so you already know it’s contemporary!
Cornstarch – The “secret” ingredient that makes selfmade sugar cookies ultra-tender.
Spices – These chai sugar cookies use a warming mixture of floor cinnamon, cardamom, ginger, allspice, and cloves. When you’ve got pumpkin pie spice, use it instead of the person spices and easily add in cardamom. It’s also possible to purchase a ready-to-use chai spice mix from the grocery retailer.
Icing – I frost these sugar cookies with a easy icing produced from powdered sugar (make sure to sift out any lumps), complete milk (or egg nog), and floor (or contemporary) nutmeg.
How one can Make Taylor Swift’s Chai Sugar Cookies
It is a fast reminder to take your butter out of the fridge ~half-hour earlier than you get began in your cookies! Softened butter is less complicated to cream with the sugar, and the dough comes collectively rather more easily. Then, comply with the steps beneath. Discuss with the recipe card for the printable instructions.
Mix the dry components.Combine the moist components.
Combine the dry components. First, take out a bowl and whisk collectively the flour, baking powder, cornstarch, spices, and a pinch of salt.
Beat the moist components. Subsequent, cream the butter and sugar in a separate bowl. Add the egg, egg yolk, and honey, and blend till that’s mixed.
Add the dry components to the moist components.Combine to kind the dough.
Make the dough. Now, steadily beat the dry components into the moist components to kind the dough.
Portion the cookies. Use a medium cookie scoop to drop parts of dough onto a lined baking sheet. Then, gently press the tops of the cookies to flatten them, just a bit.
Portion the cookie dough.Bake!
Bake. Bake at 350ºF for 12-14 minutes till the sugar cookies are golden brown on the edges and simply set within the heart. Cool the cookies on the baking sheet for a few minutes after which transfer them to a wire rack. They’ll want to chill utterly earlier than you frost them.
Make the icing.Glaze the cookies.
Make the nutmeg icing. While you’re prepared to complete the cookies, whisk powdered sugar with nutmeg and your selection of milk or eggnog.
Ice the cookies. As soon as the frosting is clean and spreadable, unfold it over every cookie. Sprinkle on a bit nutmeg, and voila!
Recipe Suggestions
Baking occasions fluctuate. The precise time it takes these chai sugar cookies to achieve soft-baked perfection is dependent upon your oven, so examine them on the earliest urged baking time and go from there. These cookies are prepared to come back out after they’re set within the center and golden on the edges.
Don’t overmix the cookie dough. An excessive amount of mixing overdevelops the gluten within the cookie dough, resulting in dense, robust sugar cookies. Combine till the moist and dry components simply come collectively.
Alter the consistency of the icing. In case your icing appears to be like a bit thick, skinny it out with further liquid, like milk or eggnog. If it’s too skinny, add extra powdered sugar, a bit at a time, to get it to the proper consistency for spreading.
How one can Retailer
At room temperature. Retailer these chai sugar cookies hermetic for as much as 5 days at room temperature. You’ll be able to preserve them within the fridge, however I counsel that you just deliver the cookies again to room temperature for serving.
Freeze. Preserve the frosted or unfrosted sugar cookies frozen hermetic for as much as 2 months. Thaw the cookies at room temperature.
These thick, smooth chai sugar cookies are stuffed with heat spices and topped with a festive eggnog and nutmeg glaze. Excellent for fall and winter baking!
10 tablespoons butter, room temperature
1 cup granulated sugar
2 tablespoons honey
1 massive egg, plus 1 egg yolk
2 teaspoons baking powder
1 teaspoon cornstarch
1 teaspoon kosher salt
2 teaspoons floor cinnamon
1 teaspoon floor cardamom
1 teaspoon floor ginger
1/2 teaspoon floor allspice
1/2 teaspoon floor cloves
2 cups plus 2 tablespoons all-purpose flour
Icing:
1 1/2 cups sifted powdered sugar
1/4 teaspoon floor nutmeg
3 tablespoons complete milk or eggnog
Cookies: Preheat the oven to 350 levels F. Line a baking sheet with parchment paper and put aside.
In a medium bowl, whisk collectively the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.
Within the bowl of your stand mixer fitted with the paddle attachment, combine the butter and sugar till gentle and fluffy, 2 – 3 minutes. Add within the egg, egg yolk, and honey, and blend for 30 seconds till mixed, scraping the perimeters of the bowl as needed.
Flip the mixer to low pace and steadily add within the flour combination till simply mixed.
Utilizing a medium (2-tablespoon-sized) cookie scoop, portion out the dough onto the ready baking sheet, gently urgent the scoops all the way down to flatten barely.
Bake for 12 to 14 minutes or till the cookies are simply set and the sides are golden brown. Cool cookies on baking sheet for two minutes then switch to a wire cooling rack to chill utterly.
Icing: In a medium bowl, whisk collectively powdered sugar, nutmeg, and milk (or egg nog). Icing ought to be thick, however spreadable.
Unfold every cooled cookie with a few teaspoon of the icing simply over the middle, leaving the sides of the cookie freed from glaze.
Sprinkle with a little bit of contemporary nutmeg if desired.
Notes
Retailer hermetic at room temperature for as much as 5 days. Freeze hermetic for as much as 2 months. Thaw at room temperature.
