Chai Spice Sugar Cookies
Celebrate the deliciously warm and spicy flavors of fall with these Chai Spice sugar cookies!
FOR THE COOKIES:
1 cup unsalted butter, softened
1¼ cups granulated sugar
2 large eggs
½ teaspoon vanilla
3 Ahmad Tea Chai Spice tea bags
¼ teaspoon + ⅛ teaspoon white pepper
3½ cups flour
FOR THE ICING:
¼ cup granulated sugar
1 tablespoon water
1 heaping cup powdered sugar
1 tablespoon whole milk
1 Ahmad Tea Chai Spice tea bag
Small splash of vanilla
1Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Set aside.
2In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, vanilla, and the content of the tea bags and beat until combined.
3Slowly add the flour, stirring just until combined. Turn dough out onto a lightly floured work surface and use your hands to form into a disk. Roll the dough to ⅛ to ¼-inch thick and cut with lightly floured cookie cutters. Place cookies on the prepared baking sheets.
4Bake cookies for 10-12 minutes, or just until the bottoms start to turn golden. The edges will not take on much color. Remove from the baking sheets to a rack to cool before icing.
5Stir together the granulated sugar and water in a small microwave-safe bowl or ramekin. Microwave on high for 30-45 seconds, stirring every 15 seconds, until sugar is dissolved and the syrup is clear.
6In a medium bowl, whisk together the powdered sugar (sift first for a completely smooth icing), milk, vanilla, contents of the tea bag and 1 tablespoon of the sugar syrup until smooth. Add more milk or powdered sugar as needed to achieve desired consistency.
7Spread onto cookies and allow to dry before storing.
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