Taylor Swift’s Chai Sugar Cookies
Embark on a flavor-filled journey with our Chai Tea Sugar Cookies, where each bite is a delightful fusion of warmth and sweetness. Sink your teeth into a wonderfully soft sugar cookie, infused with chai spices. With every taste, hints of aromatic vanilla and a subtle touch of nutmeg dance on your palate. Savor with a cup of tea on a cozy evening or share with loved ones during festive gatherings, these cookies are sure to enchant and satisfy.
1 hour and 30 minutes
9 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 147 |
| Fat: | 8 g |
| Carbohydrates: | 19 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 77 mg |
| Fiber: | 0 g |
| Sugars: | 14 g |
| Calculated per serving. | |
Serves: 24
Ingredients
- .75 cup.75 cup.75 cup Coconut Oil, Refined
- .5 cup.5 cup.5 cup Granulated White Sugar
- .5 cup.5 cup.5 cup Powdered Sugar
- 1 whole1 whole1 whole Egg
- 2 tsp2 tsp2 tsp Vanilla Extract
- 1 cup1 cup1 cup Almond Flour
- 1 cup1 cup1 cup Gluten Free Flour
- .125 tsp.125 tsp.125 tsp Nutritional Yeast
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Sea Salt
- 1 whole1 whole1 whole Chai Black Tea, bag, Tazo brand or preferred
- .333 cup.333 cup.333 cup Granulated White Sugar, for rolling
- 1 cup1 cup1 cup Powdered Sugar
- .25 tsp.25 tsp.25 tsp Nutmeg, Ground, Ground
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk, or variety of choice
- .25 tsp.25 tsp.25 tsp Vanilla Extract
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
- Preheat oven to 325 degrees Convection or 350 degrees Conventional.
- Cream coconut oil, granulated and powdered sugar. Add egg and vanilla to the oil and sugar mixture.
- Once combined, mix in almond and Gluten-free flour, nutritional yeast, baking soda, sea salt, and the contents of a chai tea bag.
- Chill dough for 1 hour.
- Roll spoonfuls of chilled dough into 1-1/2u201d balls; roll them in the remaining sugar. Press each with the flat end of a glass dipped in sugar until 1/4 inch thick. Place 2 inches apart on baking sheets.
- Bake until just browned around the bottom edges, about 9 minutes.
- Transfer to wire racks; let cool completely.
- While the cookies are cooling, make the icing. Mix powdered sugar, nutmeg, almond milk, and vanilla extract until smooth.
- Once the cookies are cooled to the touch, spread each cookie with icing just over the center, leaving the edges of the cookie free of glaze.
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