Description

Experience the ultimate cozy treat with these thick, buttery chai-infused cookies topped with a rich eggnog glaze. This recipe elevates a fan-favorite classic by combining a unique oil-and-butter base for a perfectly soft, stadium-sized snack.

Ingredients

1/2 cup unsalted butter, room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 chai tea bag (contents only)
1/4 cup granulated sugar (for rolling)
2 cups powdered sugar (for icing)
1/4 cup unsalted butter, melted (for icing)
3 tablespoons eggnog or whole milk

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Instructions

In a stand mixer with a paddle attachment, cream the room temperature butter, vegetable oil, 1/2 cup granulated sugar, and 1/2 cup powdered sugar for 2 minutes until fluffy.
Beat in the egg and vanilla extract until just combined into smooth yellow ribbons.
In a separate bowl, whisk together the flour, baking soda, salt, and the contents of the chai tea bag.
Slowly add the dry ingredients to the mixer on low speed until the flour streaks disappear.
Cover the dough and chill in the refrigerator for at least 1 hour to prevent spreading.
Preheat oven to 350°F and roll heaping tablespoon portions of dough into balls, then coat them in the remaining 1/4 cup granulated sugar.
Bake for 9 to 12 minutes until the edges are honey-gold; let cool completely on the pan.
Whisk together the icing ingredients and dollop onto the cooled cookies, allowing it to set for 10 minutes before serving.

Notes

To ensure your cookies have the perfect thick texture, never skip the chilling step as the high oil content requires cold temperatures to hold its shape. If you want a more intense spice flavor, you can substitute the tea bag for a homemade blend of cinnamon, ginger, cardamom, and a crack of fresh black pepper.

Prep Time: 1 hour 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American