Cat Lady Chai Cookies
Kamala's Recipe
Ingredients
- Sugar Cookies:
½ cup (1 stick) unsalted butter at room temperature
½ cup vegetable oil
½ cup granulated sugar
½ cup powdered sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
- Chai Eggnog Icing:
½ cup unsalted butter softened
3 cups powdered sugar
¼ cup eggnog
1 tsp chai spice (or a mix of cinnamon, ginger, cardamom, and cloves)
1 tsp vanilla extract
Pinch of salt
Directions
- For the cookies: Preheat the oven to 350°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 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.
- 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.
- Now for the icing . . . first, cream the butter: In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
- Mix in eggnog: Pour in the eggnog and mix until the frosting is light and fluffy. Add chai spice and vanilla: Stir in the chai spice, vanilla extract, and a pinch of salt. Continue to beat until everything is well combined and the frosting is smooth.
- Adjust consistency: If the frosting is too thick, add a little more eggnog, 1 teaspoon at a time, until you reach the desired consistency.
- Spread or pipe the chai eggnog icing on sugar cookies for a festive treat!
Information
- Category
- Desserts, Cookies