Every Sunday, my best friend, Yukie, comes over so I can make dinner and we can watch Netflix. (Currently watching Gilmore Girls)
I’ve started adding baking to the mix – I’ve loved baking since I was a little girl, and I’ve been meaning to do it more often. So I’ve decided to make it part of our weekly ritual, and start documenting it on a blog. Today I went a little overboard and made brownies AND cookies. The brownies were out of the box, and so they’re not featured here. But I was inspired during my trip to the grocery store and decided to make Taylor Swift’s chai sugar cookies.
I couldn’t find the recipe typed out with Taylor’s notes, so I thought I would give them lots and lots and lots of credit in the post, and compile it all onto one, easy to navigate page.
I would recommend blasting 1989 to sing and dance to while you bake (that’s what I did and I like to think that made them even better) but obviously choose any music that makes you happy.
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable oil, such as canola or sunflower oil. I used almond oil.
1/2 cup granulated sugar, plus additional for sugaring tops
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract, or the seeds of 1 vanilla bean
***1 bag of chai tea
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
***For the Icing:
1 cup powdered sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 tablespoons milk/eggnog
Now let’s get started!
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.
Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s ok. Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.
***after you add the egg and vanilla, cut one chai tea packet open and empty the crushed up tea leaves into the batter CAUSE CHAI COOKIES ARE ABOUT TO HAPPEN UP IN HERE***
Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
The dough will be soft.
Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.
For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle sugar on top of the cookie dough.
Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.
***The more milk/eggnog you add, the more your icing will become a glaze. But glazes are legit too so basically just LIVE YOUR LIFE.***
***I lightly sprinkled cinnamon over the icing once the cookies were baked and iced, but there are so many icing options you can pair with these cookies—I mean it’s out of control.
If you’re really feeling like living on the edge, you can go ahead and add a few drops of food coloring to the icing to make it festive. No one is going to stop you.***
THESE COOKIES REALLY DO TASTE LIKE CHRISTMAS!!! (Not that I thought Taylor would ever lie to me, but all doubts have officially been vanquished.)
They’re easy and delicious! I plan on making them a regular part of my holiday celebrations. I didn’t use icing this time but I have some dough left over that I plan on baking and using frosting on. They have a good texture and make me very smiley. Now I just need to step up my photo game.