Description

These scientifically-perfected chai cookies feature a unique hybrid fat emulsion of butter and oil for a delicate, meltaway texture. Infused with aromatic spices and topped with a creamy eggnog glaze, they offer a sophisticated twist on a cozy classic.

Ingredients

113g (1/2 cup) unsalted butter, room temperature
109g (1/2 cup) vegetable oil
100g (1/2 cup) granulated sugar (plus 1/4 cup for rolling)
60g (1/2 cup) powdered sugar
1 large egg
2 teaspoons vanilla extract
250g (2 cups) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 chai tea bag (or custom spice blend)
240g (2 cups) powdered sugar (for icing)
2 tablespoons melted butter (for icing)
3 tablespoons eggnog or whole milk (for icing)

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Instructions

In a stand mixer, cream the butter, oil, granulated sugar, and powdered sugar for 120 seconds until emulsified.
Add the egg and vanilla extract, beating on low speed until just incorporated.
In a separate bowl, whisk together the flour, baking soda, salt, and chai spices.
Gradually add the dry ingredients to the mixer on low speed until no streaks of flour remain.
Cover and refrigerate the dough for at least 60 minutes to stabilize the fats and hydrate the flour.
Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
Roll 1-tablespoon portions of dough into spheres, coat in granulated sugar, and place on sheets 2 inches apart.
Bake for 9-12 minutes until edges are set; let rest on the sheet for 5 minutes before moving to a wire rack.
Whisk icing ingredients until smooth and spoon over cookies once they have cooled completely.

Notes

For the most accurate results, use a digital scale to measure ingredients in grams rather than volume. Ensure your butter is at 65°F during the initial creaming phase to prevent the fat emulsion from breaking, which is essential for achieving the characteristic meltaway crumb.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American