Winter Vanilla Chai Cookies with Eggnog Nutmeg Glaze
Houston Chronicle editor Maria Reeve selected these flavor bombs as the best of the bunch. The recipe was submitted by University of Houston student Danni Hertel, who says: “These cookies hold a special place in my heart because as I was battling some very serious health issues this past year, baking became my only solace, and I soon started creating my own recipes and concoctions. The Vanilla Chai cookies were my first ever self-created recipe and reign as the favorite cookie of family and friends alike.”
Cookies
½ cup (1 stick) unsalted butter, room
temperature
½ cup vegetable oil
½ cup granulated sugar
½ cup powdered sugar
1 teaspoon ground cinnamon
1 bag of chai tea (about 1 teaspoon of tea) ¼ teaspoon ground nutmeg
Pinch of cracked black pepper
1 large egg
2 teaspoons of vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda ½ teaspoon kosher salt Cinnamon sugar mixture for rolling
Eggnog Glaze
1½ cups powdered sugar
¼ teaspoon ground nutmeg, plus more for
sprinkling
3 tablespoons eggnog (you might need a little more depending on how thick you want the glaze)
Instructions: Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
Using a mixer and paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. The oil may not fully combine with the butter; that’s fine. Add the granulated sugar, powdered sugar,
the spices and the insides of the tea bag. Beat to combine.
Add the egg and vanilla, mixing on medium speed until completely incorporated.
With a spoon or the mixer set on low, stir in the flour, baking soda and salt all at once. Don’t worry if the dough is soft, it’s supposed to be. Chill in the fridge for 1-2 hours or freeze for 15-30 minutes, so it is easier to handle.
For large cookies, round 2 tablespoons of cookie dough in your hands and then place onto the cookie sheet about 2 inches apart. For smaller cookies, round 1 tablespoon for each cookie. Roll each cookie dough round in a small bowl of cinnamon sugar. Press the dough down evenly with your fingers or palm to ¼-inch thickness.
Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. You may need longer depending on your oven settings. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
In a medium bowl, whisk together the glaze ingredients to desired thickness. Spread each cooled cookie with the glaze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of nutmeg on top. Store cookies in an airtight container at room temperature for up to 4 days.
Makes about 2 dozen cookies From Danni Hertel