Most holidays don’t have their own special baked good – there is no grand tradition of whipping up a batch of Victoria Day Jam Tarts, or a Labour Day Pound Cake. But Christmas and Hanukkah… now you’re talking sweets! From fruit cake to rugelach to gorgeous houses made of gingerbread, this is the season to say “screw the diet and pass me another cookie.”
Sugar cookies are a great part of the season, partly because they’re so easy and so versatile. A batch of sugar cookies and some bowls of coloured icing make a perfect decorating party with kids.
But this recipe from Tracy at Baking Mischief takes the sugar cookie to a whole new level. It has chai tea in the batter, and a glaze made with eggnog… truly a Christmas party in your mouth!
Note: if the leaves in your chai tea are a bit large, give them a quick blast in a mini blender or a coffee grinder, or just pound them a bit with a mortar and pestle – you want to taste the chai, but you don’t want to feel flakes of tea in your mouth!
1/2 cup (4oz) unsalted butter (room temperature)
1/2 cup vegetable oil
1/2 cup (100g) granulated sugar
1/2 cup (60g) powdered sugar
1 large egg
2 teaspoons vanilla extract
1 bag of chai tea, removed from the bag (see note above)
2 cups (280g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup (180g) powdered sugar, sifted
1/4 tsp nutmeg, heaping
1/4 tsp cinnamon, heaping
3 tbsp eggnog or milk
Using a stand mixer, beat butter until creamed. Add the oil and mix on medium for about thirty seconds. Scrape sides and bottom of the bowl and add the granulated sugar, powdered sugar, egg, vanilla, and the contents of the chai tea packet. Mix on medium until everything is incorporated.
On low, mix in flour, baking soda, and salt until just combined.
Refrigerate dough for about 1 hour until firm enough to handle.
Preheat your oven to 350 degrees F. Line 3 baking sheets with parchment paper or grease well.
Scoop heaping tablespoons of dough (just over 1 ounce) onto your cookie sheet, 8 to a sheet (these cookies spread!). With the palm of your hand, flatten dough until it is 1/4-inch thick. For more uniform-looking cookies, roll your dough into balls before you flatten them.
Bake for 8-10 minutes until the edges are just lightly golden. Cool completely before adding the glaze.
In a small bowl, combine powdered sugar, nutmeg, cinnamon and eggnog, whisk together until well-combined. If glaze is too thick, continue to add liquid 1/4 teaspoon at a time until it reaches your desired consistency.
Spread 1 heaping teaspoon of glaze on each cooled cookie.