Chai Cookies (Taylor’s Version)
40 min
15 servings
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
- 1 bag chai tea
- 1 pkg Shortbread Cookie Mix
- 1⁄2 cup unsalted butter, softened
- 1 tbsp water
- 1⁄2 cup icing sugar
- 2–2 1⁄2 tsp milk or eggnog
- 1⁄2 tsp Cinnamon or Apple 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.
Epicure Products Used
Nutritional Information
Per serving: Calories 120, Fat 7 g (Saturated 4 g, 0.3 0 g), Cholesterol 15 mg, Sodium 35 mg, Carbohydrate 15 g (Fiber 1 g, Sugars 7 g), Protein 1 g.