Taylor Swift's Chai Sugar Cookies with Eggnog Icing
Taylor amped up a basic sugar cookie recipe and turned it into Chai Sugar Cookies with an Eggnog Icing! Perfect for autumn and the holidays.
Course Desssert
Total Time 1 hourhour45 minutesminutes
Servings 2dozen, give or take
Equipment
Stand Mixer
Ingredients
Cookie Dough Ingredients
1stickbutter (unsalted / room temperature)
1/2cupvegetable oil
1/2cupgranulated sugar
1 1/2teaspoonsground ginger
1teaspoonground cinnamon
1/2teaspoonground allspice
1/4teaspoonground nutmeg
1/4teaspooncardamom
1/8teaspoonground cloves
1egg
2teaspoonsvanilla extract
2cupsflour
3/4teaspoonbaking soda
1/2teaspoonsalt
cinnamon sugar for rolling
Eggnog Glaze
1 1/2cupspowdered sugar
1/4 teaspoonground nutmeg, plus a few pinches more to dust the tops of the cookies
3tablespoonseggnogyou can also use whole milk
Instructions
How to make the cookie dough:
Use the paddle attachment in your stand mixer, and beat butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. At this stage, it might not fully incorporate with the butter but no worries....it will later.
Add the granulated sugar, powdered sugar, and spices to the butter mixture. Beat until mixed. Add in the egg & vanilla and beat on medium speed until all ingredients are incorporated.
Using a rubber spatula or a wooden spoon, add in the flour, baking soda, and salt all at once. You can also beat the mixture on low until blended.
Refrigerate dough for 1 hour or freeze for 15 minutes. This is a sticky dough, and cooling it will make it easier to manipulate.
How to bake the cookies:
While the cookies are chilling, preheat your oven to 350 degrees. Line a cookie sheet with either parchment paper or a silpat mat.
Put your cinnamon sugar in a small bowl and set aside.
If you want large cookies, scoop 2 tablespoons of dough onto the prepared cookie sheet and place them 2 inches apart. For smaller cookies, use 1 tablespoon of dough. Press the dough with your palms to make them 1/4 inch thick. Roll each cookie dough in the cinnamon sugar.
Bake for 12=14 minutes for the large cookies or 8-10 for small cookies. Remove from oven and let the cookies cool on the cookie sheet for at least 10 minutes before moving them to a cooling rack.
How to make the Glaze:
Whisk together the glaze ingredients in a medium bowl. Once the cookies are cooled, spread icing onto the center of each cookie. Dust with remaining nutmeg, if you wish. Store cookies in an airtight container at room temperature for up to 4 days.