For the Chai Sugar Cookies

• ▢ ½ cup unsalted butter 1 full stick butter, at room temperature
• ▢ ½ cup vegetable oil or refined coconut oil
• ▢ ½ cup granulated white sugar or light brown sugar
• ▢ ½ cup powdered sugar
• ▢ 1 chai tea bag any brand; contents only, bag discarded (finely ground if necessary for smoother texture)
• ▢ 1 large egg at room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 cups all-purpose flour spooned and leveled, see Notes for precise measurement
• ▢ ½ teaspoon fresh baking soda
• ▢ ¼ teaspoon salt
• ▢ granulated white sugar for rolling, or a brown sugar-cinnamon mix for richer flavor

For the Cookie Glaze

• ▢ 1 ½ cups powdered sugar
• ▢ 1 small pinch ground nutmeg
• ▢ 1 small pinch ground cinnamon
• ▢ 3 tablespoons whole milk or eggnog for a festive twist

Serving Suggestions (All Optional)

• ▢ ground nutmeg for garnish
• ▢ ground cinnamon for garnish

To Prepare the Chai Sugar Cookies

• Place ½ cup unsalted butter (which is 1 full stick) in your stand mixer bowl or a large mixing bowl. Using a mixer fitted with flat beater attachments, beat the butter on medium-low speed until it becomes smooth and creamy, which should take approximately 1 minute. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
• Add ½ cup vegetable oil (or refined coconut oil) to the bowl with the butter. Beat on low speed until the oil is as thoroughly incorporated as possible. Don’t worry if the oil doesn’t completely integrate; it will blend fully once other ingredients are added.
• Next, add ½ cup granulated white sugar (or light brown sugar for deeper flavor), ½ cup powdered sugar, and the entire contents of 1 chai tea bag to the bowl. Beat these ingredients together on medium-low speed until they are fully combined and the mixture is light and fluffy.
• Crack 1 large egg directly into the bowl with the butter mixture. Pour in 2 teaspoons pure vanilla extract. Resume beating all ingredients together on medium speed until everything is well combined and smooth.
• Once the wet ingredients are thoroughly combined, gradually add 2 cups all-purpose flour (using the spoon and level method, see Notes), ½ teaspoon fresh baking soda, and ¼ teaspoon salt. Mix the dry ingredients into the wet ingredients using the mixer on low speed, or gently stir by hand with a silicone spatula, until the ingredients are just combined and a soft cookie dough forms. Be careful not to over-mix, as this can lead to tough cookies.
• When the ingredients have combined into a very soft cookie dough, remove the mixer. Cover the bowl tightly with plastic wrap and place the bowl in the refrigerator. Chill the dough for at least 1 hour. This step is crucial for the dough to firm up, making it easier to handle and preventing the cookies from spreading too much during baking.

To Bake the Chai Sugar Cookies

• After the dough has chilled for 1 hour, preheat your oven to 350° Fahrenheit (175°C). Lightly grease your cookie sheet(s) with cooking spray, butter, or line with parchment paper, then set aside. Add granulated white sugar (or your brown sugar-cinnamon mix) to a small shallow bowl or plate and set it aside for rolling the cookies.
• Remove the dough bowl from the refrigerator and uncover it, discarding the plastic wrap. Note: The dough will still be soft after refrigeration, which is perfectly normal for this recipe.
• Use a #60 (1 tablespoon) cookie scoop to portion out the dough. Quickly roll each scoop of dough between your palms to smooth it into a ball, then gently press the dough ball into a flat round, approximately ¼-inch thick. This shape helps achieve the desired texture.
• Place the flattened cookie dough into the shallow bowl of granulated sugar and flip to coat each side evenly. Transfer the coated cookie dough to your prepared cookie sheet. As an alternative, you can skip the rolling in sugar step and simply place the flattened cookie dough directly onto the cookie sheet, then sprinkle granulated sugar on top before baking.
• Repeat this process with the remaining cookie dough until all the dough has been formed into cookies. Ensure you leave approximately 1 to 2 inches of space between cookies on the cookie sheet to allow for proper spreading during baking.
• Place the filled cookie sheet(s) into the preheated oven. Bake the cookies for an initial 7 minutes, then begin checking for doneness. Continue baking as needed, checking the cookies frequently, until the bottom edges are just lightly golden brown. Remember, they will continue to set as they cool.
• Remove the cookie sheet(s) from the oven and set them aside. Allow the cookies to cool on the cookie sheet(s) for 5 minutes. This helps them firm up slightly before moving. Then, use a spatula to carefully transfer the cookies to a wire cooling rack. Allow the cookies to rest on the rack until they have cooled completely to room temperature before glazing.

To Glaze the Chai Sugar Cookies

• Once your cookies have completely cooled, prepare the glaze. Add 1 ½ cups powdered sugar, 1 small pinch ground nutmeg, 1 small pinch ground cinnamon, and 3 tablespoons whole milk (or eggnog for a richer, holiday flavor) to a medium mixing bowl. Whisk these ingredients together until they are fully combined and form a smooth, pourable glaze. If the glaze is too thick, whisk in additional milk a teaspoon at a time to thin; if it’s too thin, add more powdered sugar a tablespoon at a time to thicken, until your desired consistency is reached.
• There are two primary methods for glazing: Spoon Glazing: Spoon the glaze over the top of each cooled cookie and use the back of the spoon to gently spread the glaze, covering the surface. Dipping Method: Alternatively, hold each cookie upside-down by its edges and carefully dip the top of the cookie directly into the glaze. Allow any excess glaze to drip back into the bowl before flipping the cookie over and returning it to the cooling rack. Once glazed, sprinkle ground nutmeg and ground cinnamon over the wet glaze for an appealing garnish, if desired. Allow the glaze to set completely before serving or storing.
• Once the glaze has fully set and hardened, your beautiful and delicious chai sugar cookies are ready to be served and enjoyed!

• Granulated Sugar Variation: For a richer, more complex flavor profile that beautifully complements the chai spices, consider using light brown sugar instead of granulated white sugar in the cookie dough. Brown sugar adds a deeper, molasses-like sweetness and enhances the warmth of the chai tea, ground nutmeg, and ground cinnamon. You can also mix brown sugar with cinnamon for rolling the dough balls.
• Preparing the Chai Tea Bag: Yes, you will be using the actual tea leaves and all the contents! Simply tear open the tea bag and dump its contents directly into the mixing bowl. While any brand of chai tea will work, choosing one with a flavor you genuinely enjoy is recommended. If your chosen chai tea contains larger pieces of spices (like whole cardamom pods or large ginger pieces), it’s best to run them through a spice grinder first. This ensures they are finely chopped and blend seamlessly into the cookie dough, providing an even flavor and smooth texture without noticeable chunks.
• Spoon and Level Method for Flour: Accurate flour measurement is critical for cookie texture. To use the “spoon and level” method, do not use your measuring cup to scoop flour directly from its container, as this can pack it down and result in too much flour. Instead, use a spoon to lightly scoop the flour into your measuring cup until it’s overflowing. Then, use the flat edge of a knife or a straight kitchen tool to level off the top of the measuring cup, removing any excess. This method ensures you get the most precise amount of flour without over-packing.
• Understanding Bake Time: Exact bake times can vary significantly due to several factors, including individual oven calibration, the type and color of your baking sheets, and even the ambient temperature of your kitchen. Our recommendation is to bake the cookies for no more than 10 minutes total. Remember, cookies continue to “carry-over bake” and set up even after they are removed from the oven. If you wait until they look perfectly done in the oven, they will likely be over-baked and dry once fully cooled. Depending on your specific conditions, you might need to adjust the recommended time by 1-2 minutes, baking for slightly less for chewier cookies or slightly more for crisper edges.
• Making Larger Cookies: To create larger, more substantial cookies, use a #40 (2 tablespoon) cookie scoop, or combine two 1-tablespoon scoops of dough to form one larger cookie. Be aware that larger cookies will require a slightly longer bake time to cook through properly. Adjust your baking duration, adding a minute or two, and look for the same visual cues of lightly golden edges.
• Dairy-Free Adaptation: To make these delightful chai cookies dairy-free, simply substitute the unsalted butter with a high-quality dairy-free butter alternative (ensure it’s suitable for baking). For the glaze, replace the whole milk with an unsweetened plant-based milk, such as almond milk or coconut milk (from a carton, not canned).
• Gluten-Free Adaptation: For a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free all-purpose baking flour blend that contains xanthan gum. Brands like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour work wonderfully for this recipe, ensuring a similar texture and consistency.
• Storage Instructions: Store your baked and glazed chai sugar cookies in an airtight container at room temperature for up to 5 days, or extend their freshness by storing them in the refrigerator for up to 8 days. Ensure the glaze is fully set before stacking to prevent sticking.
• Freezer Storage for Longer Freshness: These cookies freeze beautifully! To freeze, place the fully-baked and completely-cooled cookies (with or without glaze) in a single layer on a baking sheet. Freeze them for about 30 minutes until solid. Then, transfer the frozen cookies to an airtight freezer-safe container or a food-safe sealable freezer bag, ensuring as much air as possible is removed. Store in the freezer for up to 3 months.
• Defrosting Frozen Cookies: When you’re ready to enjoy a frozen treat, simply remove the desired number of cookies from the freezer and place them in the refrigerator overnight to thaw. Once defrosted, you can warm them briefly in the oven for a freshly baked feel or allow them to come to room temperature before serving and savoring every spiced bite.