Taylor Swift Chai Sugar Cookies (gluten free) (Edit recipe)

Because it's Super Bowl time and T. Swift & T. Kelce are having a moment. I am so here for it! Although, I’m actually rooting for the other team this year. My Broncos have been beat up far too much by the KC Chiefs over the years, so go Niners! I have loved football since I was a youngling and while cheering the Broncos on has not always been fun, I will forever be a football fan. In fact, my hubby and I chatted about football on our first date…an instant connection! These obviously don't need more than the glaze on top, but I couldn't resist making them festive for the big game! "Are you ready for it?"

20 minutes

10 minutes to 12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	193
Fat:	10 g
Carbohydrates:	25 g
Protein:	0 g
Cholesterol:	12 g
Sodium:	100 mg
Fiber:	1 g
Sugars:	17 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 20-22

Ingredients

cookies

.5 cup Salted Butter, room temperature, softened
.5 cup Avocado Oil
.5 cup Granulated White Sugar, I like Costco organic
.5 cup Powdered Sugar
1 whole Egg, room temperature
2 tsp Pure Vanilla Extract
1.5 cups Otto’s Naturals Non-GMO Cassava Flour
.5 tsp Baking Soda
.25 tsp Sea Salt
1 - 2 tsp Chai Black Tea, usually the contents of 1 tea bag works here, I added a little extra because I really like chai

coating

4 - 5 Tbsp Granulated White Sugar, I like Costco organic

glaze/frosting

1 - 1.5 cups Grain-free Powdered Sugar
1.5 - 2 Tbsp Milk, can sub dairy free as needed
1 - 2 tsp ground Nutmeg, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium sized mixing bowl, whip the butter and avocado oil until well combined and smooth, usually about 1-2 minutes. Add sugar, powdered sugar, egg and vanilla mixing well for about 2-3 minutes.
Sift in the cassava flour, baking soda, salt, chia and mix until well combined. Place bowl in the refrigerator for an hour to chill.
Preheat the oven to 350° and line two baking sheets with parchment paper and place coating sugar in a shallow bowl.
Remove cookie dough from the fridge and scoop dough in 2 tbsp amounts, roll into a ball and then roll in the sugar to coat. Place the dough ball onto the baking sheet, leaving about 2” in between each dough ball, as these do spread while baking. You can either press down the dough ball before baking or leave as is. I got 8 per baking sheet and kept dough in the fridge in between each tray I baked.
Bake for 9-12 minutes (up to 12 mins if you don't press down) or until just starting to get brown around the edges. Once baked, allow to cool on the baking sheet before removing to a cooling rack.
Prepare frosting by combining all ingredients in a small bowl until smooth and to the desired consistency. It’s a thinner kind of frosting, more like a glaze but if you want a thicker application, add more powdered sugar. Frost each cookie and embellish if desired.

Notes

If you want to embellish as shown, I use red and yellow decorative sugars. For the footballs, I made a little extra glaze (from the recipe above) but thicker by adding more powdered sugar along with some red beet powder (from Suncore Foods) and matcha (from Jade Leaf) to get the brown color. You could also add cocoa powder, but then would have chocolate frosting which may or may not compliment the flavor of the cookies. Your call on that one. I then piped the shape of the football, using a toothpick to smooth out then added some plain glaze (also thicker) to create the laces.