Taylor’s Cookies

Hey fam 🤍

the classic taylor inspired chai/eggnog sugar cookie recipe 🤍

I just tried these out for myself and i give it a 10/10🤍🤍🤍

ingredients

1 stick unsalted butter, at room temperature

1/2 cups vegetable oil, such as canola, sunflower, or almond oil

1/2 cup granulated sugar, plus additional for sugaring tops

1/2 cup powdered sugar

1 large egg

1 packet Chai tea

2 teaspoons vanilla extract, or the seeds of 1 vanilla bean

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

directions

1. Preheat the oven to 350°l and line baking sheet with parchment paper, grease generously with butter or cooking spray.

2. 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 with the butter, but that's ok.

3. Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated. Cut one chai tea packet open and empty the crushed up tea leaves into the batter.

4. 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.

5. Refrigerate the dough for 1 hour or freeze for 15 minutes just so it's easier to handle.

6. 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.

7. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.

8. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.

Icing

1. Combine 1 cup powdered sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 3 tablespoons of milk or eggnog. (The more milk/eggnog you add, the more your icing will become a glaze.)

2. OPTIONAL: top iced cookies with a few sprinkles of cinnamon

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