Chai Sugar Cookies! ❅

Merry Christmas, everyone! :) Wow, how fast has this year gone by? Hehe. Christmas Eve, me and my sister decided to bake some cookies and what else is there to bake other than Tay's Chai Sugar Cookies! It was our first time trying out this recipe, more importantly, our first time baking from scratch! It turned out pretty amazing and so so yummy. If you are up for some baking this holiday season, definitely give this one a try! * Not recommended for those who are diabetic! * Lol. Enjoy!

Here is the recipe Taylor posted on her Tumblr :)

The sugar cookie recipe was taken from joythebaker.com http://joythebaker.com/2009/06/giant-vanilla-sugar-cookies/ :)

Giant Vanilla Bean Sugar Cookies

makes 1 dozen 4-inch cookies or 2 dozen 2-inch cookies

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup vegetable oil, such as canola or sunflower oil. I used almond oil.

1/2 cup granulated sugar, plus additional for sugaring tops

1/2 cup powdered sugar

1 large egg

2 teaspoons vanilla extract, or the seeds of 1 vanilla bean

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.

Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s ok. Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.

**Taylor's addition: after you add the egg and vanilla, cut one chai tea packet open and empty the crushed up tea leaves into the batter.

Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.

The dough will be soft.

Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.

For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle sugar on top of the cookie dough.

Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.

For Tay's Frosting:

Mix 1 cup powdered sugar with ¼ T-spoon of nutmeg, ¼ T-spoon of cinnamon and 3 tablespoons of milk or eggnog.

** The frosting could be a little wet at the beginning but as you let it dry on the cookie, it settles down pretty nice. So don't worry if it drips a little as you pour it (like we did!) it'll look pretty when it dries up a little ;)