Chai Sugar Cookies with Vanilla Coconut Glaze
Inspired by Taylor Swift, we’ve created our own chewy spiced sugar cookies with a simple coconut glaze.
- Prep time: 20-50 min
- Makes: 2 1/2 dozen cookies
- Cook time: 12 min
Nutritional Information
1 cookie
- Potassium*.50 mg
- Calories.150
- Saturated Fat.4.5 g
- Fat.7 g
- Cholesterol.30 mg
- Carbohydrates.20 g
- Fibre.0 g
- Sugars.12 g
- Protein.2 g
- Sodium.60 mg
Ingredients
| Cookie Batter: | |
| 1 cup / 250 ml | softened unsalted butter |
| 1 1/4 cup / 300 ml | granulated sugar |
| 1 tsp / 10 ml | vanilla extract |
| 1 | Naturegg Nestlaid egg, large |
| 1 | Naturegg Nestlaid egg yolk, large |
| 2 1/2 cup / 625 ml | all-purpose flour |
| 4 tsp / 20 ml | Chai spice blend (*see tip below) |
| 2 tsp / 10 ml | baking powder |
| 1/2 tsp / 2 ml | salt |
| ------------ | |
| Coconut Glaze: | |
| 1 cup / 250 ml | icing sugar |
| 3 tbsp / 45 ml | unsweetened full fat coconut milk (approx.) |
| 1 tsp / 5 ml | vanilla extract |
| Additional Chai spice blend* (for sprinkling, optional) |
Directions
Beat butter, sugar and vanilla for 2 minutes or until fluffy; scraping bowl as needed. Add egg and egg yolk beating until well combined.
Blend flour with Chai splice blend, baking powder and salt in a separate bowl; add to mixer and beat on low just until a thick dough forms. Chill dough for 30 minutes or until firm enough to scoop easily.
Preheat oven to 350°F (180°C).
Use a medium/#40 cookie scoop (or 1 1/2 tbsp/22 ml) lightly packed; drop scooped dough onto parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. (Cookies will flatten as they bake.)
Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool for 10 minutes then transfer to wire cookie racks to cool completely.
Coconut Glaze: Whisk icing sugar with coconut milk and vanilla until smooth and thick like honey but pourable.
Spread cookies with small spoonfuls of frosting; sprinkle tops with additional spice blend (if using). Allow cookies to set before stacking.
Tips
*Chai Spice Blend: Mix 2 tsp/10 ml each ground cinnamon, ground cardamom and ginger with 1/2 tsp each ground cloves and nutmeg and 1/4 tsp freshly ground black pepper. Store in an airtight container out of sunlight for up to 6 months.
Leftover Chai spice blend can be used in a traditional Chai tea as well as to add a punch of flavour to oatmeal, French toast, smoothies and more.
Coconut milk can be replaced with regular milk if preferred.
Store cookies at room temperature in an airtight container for 3 days or freeze for up to 1 month.
Tips: Shell Eggs
To make a heart shaped egg breakfast, use a heart shape cutter to remove the centre out of a piece of bread, and crack an egg into hollow.