These cookies are adapted from a Taylor Swift recipe we found online. Yummy!
1/2 C. (1 stick) butter, room temperature
1/2 C. oil (we used light olive oil)
1/2 C. granulated sugar
1/2 C. powdered sugar
1 large egg
2 tsp. vanilla extract
2 C. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 Chai tea bag
1) Preheat over to 350 degrees. Line baking sheet with parchment paper or grease generously.
2) Beat the butter in a stand mixer on medium speed for about a minute. Add the oil. (It will not fully incorporate into the butter, but that's okay.)
3) Add the sugars, egg, and vanilla, beating on medium speed until each ingredient is completely incorporated.
4) Cut open one Chai tea bag and incorporate contents into batter.
5) Stir in the flour, baking soda, and salt all at once, using a wooden spoon or the mixer set on low.
6) Refrigerate the dough for 1 hour (or freeze for 15 minutes) so it's easier to handle.
7) For large cookies, dollop 1 Tbsp. of cookie dough onto the cookie sheet about an inch apart. (For smaller cookies, use a teaspoon.) Press the cookies evenly into a circular shape with your palm or fingers. Bear in mind that the cookies will end up larger than they start out, once they're baked.
8) You may top the cookies at this time with a generous sprinkle of granulated sugar, or frost them after baking with Cinnamon Eggnog Icing (see below).
9) Bake for 12-14 minutes for larger cookies, 8-10 minutes for smaller ones.
10) 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.
Optional Cinnamon Eggnog Icing
1 C. powdered sugar
1/4 tsp. cinnamon
1/4 tsp. group nutmeg
3 Tbsp. eggnog or milk
NOTE: This icing will drip off of the sides of the cookies, so it is best to frost them when they're already on the serving/storage plate instead of on the cooling racks.
1/2 C. (1 stick) butter, room temperature
1/2 C. oil (we used light olive oil)
1/2 C. granulated sugar
1/2 C. powdered sugar
1 large egg
2 tsp. vanilla extract
2 C. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 Chai tea bag
1) Preheat over to 350 degrees. Line baking sheet with parchment paper or grease generously.
2) Beat the butter in a stand mixer on medium speed for about a minute. Add the oil. (It will not fully incorporate into the butter, but that's okay.)
3) Add the sugars, egg, and vanilla, beating on medium speed until each ingredient is completely incorporated.
4) Cut open one Chai tea bag and incorporate contents into batter.
5) Stir in the flour, baking soda, and salt all at once, using a wooden spoon or the mixer set on low.
6) Refrigerate the dough for 1 hour (or freeze for 15 minutes) so it's easier to handle.
7) For large cookies, dollop 1 Tbsp. of cookie dough onto the cookie sheet about an inch apart. (For smaller cookies, use a teaspoon.) Press the cookies evenly into a circular shape with your palm or fingers. Bear in mind that the cookies will end up larger than they start out, once they're baked.
8) You may top the cookies at this time with a generous sprinkle of granulated sugar, or frost them after baking with Cinnamon Eggnog Icing (see below).
9) Bake for 12-14 minutes for larger cookies, 8-10 minutes for smaller ones.
10) 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.
Optional Cinnamon Eggnog Icing
1 C. powdered sugar
1/4 tsp. cinnamon
1/4 tsp. group nutmeg
3 Tbsp. eggnog or milk
NOTE: This icing will drip off of the sides of the cookies, so it is best to frost them when they're already on the serving/storage plate instead of on the cooling racks.
