Chai Tea Cookies with Eggnog Icing
Delicious chai tea cookies topped with a creamy eggnog icing, perfect for the holiday season.
Ingredients
For the Cookies
- 2 cups all-purpose flour Use the spoon and level method for accuracy.
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing
- 1 cup powdered sugar
- 2 tablespoons eggnog Store-bought eggnog can be used.
- 1/2 teaspoon vanilla extract For icing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, cinnamon, cardamom, nutmeg, and salt.
- In another bowl, cream the butter and sugar until light and fluffy, then beat in the egg and vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden. Allow to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Icing
- Mix the powdered sugar, eggnog, and vanilla until smooth. Drizzle over cooled cookies.
- Let the icing set before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. For freezing, place cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer bag for up to three months.