Ingredients
Cookie Dough
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar (plus extra for sprinkling)
- 1/2 cup powdered sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teabag chai tea (cut the bag open and remove crushed leaves)
Glaze
- 1 1/2 cups powdered sugar (sifted)
- 1/4 teaspoon ground cinnamon
- 2-3 tablespoons whole milk
Instructions
- Mix wet ingredients: In the bowl of a stand mixer or using a hand mixer, beat the room-temperature butter on medium speed until creamy, about 1 minute. Add the vegetable oil, then the granulated sugar and powdered sugar. Incorporate the egg and vanilla bean paste, mixing until fully combined. Remember to scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add dry ingredients to wet ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and the crushed chai tea leaves from the teabag to infuse the chai flavor. Add these dry ingredients to the wet mixture and mix just until combined—the dough will be soft and slightly sticky.
- Chill dough: Cover the mixing bowl and refrigerate the dough for at least 1 hour. Chilling allows the chai flavors to deepen and the dough to firm up for easier handling. For best flavor, chill overnight.
- Preheat oven: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Scoop dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently press the dough balls with your palm to slightly flatten them, then sprinkle the tops with granulated sugar for a light crunch.
- Bake cookies: Bake in the preheated oven for 9 to 10 minutes, or until the edges turn golden brown while centers remain soft. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the sifted powdered sugar, ground cinnamon, and 2 tablespoons of whole milk. If the icing is too thick to spread easily, add an additional tablespoon of milk until you achieve a smooth, spreadable consistency.
- Ice cookies: Spoon the glaze onto the cooled cookies and use the back of the spoon to spread it lightly, leaving the edges of the cookies exposed for a polished look. Allow the glaze to set before serving.
Notes
- For stronger chai flavor, use more crushed tea leaves or steep the tea in a small amount of warm milk and incorporate it into the dough, reducing the liquid elsewhere slightly.
- Make sure butter and egg are at room temperature for better mixing and texture.
- Chilling the dough overnight intensifies the flavor and improves dough consistency for shaping.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
