Saahir Mawani
Last fall, I made my first batch of Taylor Swift’s chai sugar cookies. Since then, I have altered the original recipe to make it hit the spot in all seasons. Here is the recipe I’ve found comforting in all seasons.
It’s no secret to the people in my life that I am a fan of Taylor Swift. My love for baking is also known, so much so it is the topic of my college personal statement essay. I can say, however, that my close friends and family would not have expected the intersection of the two to become one of the things I am known for.
Last fall, I made my first batch of Swift’s chai sugar cookies. Since then, I have altered the original recipe to make it hit the spot in all seasons. These cookies have not only become a sense of anxiety relief for me, but also brought me closer to my friends when I teach them how to make it, or, more often, deliver a fresh batch.
Ingredients:
Cookie Dough:
½ cup unsalted butter (room temperature)
⅓ cup unflavored oil (ideally vegetable oil)
½ cup sugar
½ cup powdered sugar
1 large egg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract (optional)
2 cups all-purpose flour
½ teaspoon baking soda OR 1 ½ teaspoon baking powder
¼ teaspoon salt
2 chai bags (or two scoops of loose chai)
Cinnamon Sugar Coating:
½ cup sugar
¼ cup cinnamon
Glaze:
1 ½ cup powdered sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
3 tablespoons milk
Procedure:
Preheat your oven to 350o F and line two large baking sheets with parchment paper.
Beat the butter for one minute until it is a noticeably lighter color, then stir in the oil. It may not become a fully homogeneous mixture, which is OK.
Add the granulated sugar and powdered sugar one at a time. Once the fats and the sugars are combined, add the egg and extracts.
Combine the baking soda, salt and flour in a separate bowl. Add the dry ingredients to the mixture ½ cup at a time. Stir until incorporated.
The dough will be extremely greasy and soft. Put it in the fridge or freezer. If you put it in the fridge, let it rest for 30 minutes; if in the freezer, let it rest for 10.
Use a tablespoon to create the dough balls, roll them in cinnamon sugar and spread them out evenly on the baking sheet. Bake the cookies for 10 minutes.
Once the cookies are done baking, make an indentation in the middle of the cookie with a spoon and let them cool for 10 minutes.
While the cookies are cooling, make the glaze. Use a large bowl to mix all of the ingredients until it is a thick frosting.
Fill each divot made on the cookie with the frosting and wait for it to set.