Description
Taylor Swift Chai Sugar Cookies are perfectly spiced, melt-in-your-mouth brown butter sugar cookies infused with chai tea leaves and topped with a cozy powdered sugar glaze flavored with warm spices. These cookies combine a nutty brown butter flavor with the aromatic chai spices, making them a perfect sweet treat for autumn and winter seasons.
Ingredients
Scale
Chai Sugar Cookies
- 10 tablespoons unsalted butter (1 stick + 2 tablespoons)
- 2 chai tea bags (cut open and leaves removed) or 1/2 tablespoon loose leaf chai tea
- 1/2 cup canola oil
- 1/2 cup granulated sugar plus extra for rolling
- 1/2 cup powdered sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Glaze
- 1 1/2 cups powdered sugar (sifted if lumpy)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 2–3 tablespoons whole milk
Instructions
- Brown the Butter: In a large sauté pan over medium heat, melt the unsalted butter. Continuously whisk as it melts, watching for brown bits to form at the bottom and for the butter to foam and turn golden with a nutty aroma. This takes about 1-5 minutes. Remove from heat, quickly whisk in the chai tea leaves, then pour into a small glass bowl to stop cooking. Let cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled brown butter with oil, granulated sugar, powdered sugar, egg, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Whisk the flour, baking soda, and salt into the wet ingredients until just combined. Cover the bowl and chill the dough in the fridge for 30-60 minutes to firm up.
- Prepare Baking Sheets: Line two rimmed baking sheets with silicone baking mats. Pour about 1/3 cup granulated sugar into a small bowl for rolling the cookies.
- Shape the Cookies: Use a cookie scoop to portion the dough into 15 equal cookies. Roll each cookie scoop in the granulated sugar, then place them evenly spaced on the prepared baking sheets.
- Chill the Cookies: Place the cookie sheets with shaped dough in the fridge while you preheat the oven to 350°F (175°C).
- Bake the Cookies: Bake one sheet at a time in the preheated oven for 10-13 minutes until the edges are just lightly browned. Remove from oven and let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Repeat Baking: Bake the remaining cookies on the second baking sheet following the same method.
- Prepare the Glaze: In a bowl, whisk together the powdered sugar, ground ginger, cinnamon, allspice, nutmeg, salt, and cloves. Slowly whisk in whole milk, 2-3 tablespoons, until a smooth, drizzle-able glaze forms.
- Glaze the Cookies: Spoon or drizzle the glaze over the cooled cookies evenly. Allow the glaze to harden at room temperature for about 1 hour if desired before serving.
Notes
- Brown butter can burn quickly; whisk constantly and remove from heat promptly when browned.
- Chilling the dough helps keep the cookies from spreading too much during baking.
- Make sure cookies are completely cool before glazing to prevent the glaze from melting.
- Store cookies at room temperature in an airtight container for up to 4 days or freeze for up to 3 months.
- Glaze will harden at room temperature, making cookies easier to stack and store.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: autumn dessert, brown butter sugar cookie, chai cookies, chai sugar cookies, chai tea cookies, chai tea dessert, christmas cookies, eggnog glaze, fall desserts, frosted sugar cookies, sugar cookies with glaze, taylor swift chai tea sugar cookies
