Chai Sugar Cookies

Happy first day of fall!!  I finally had some time to bake today after a month. And it fell on the first day of fall- how perfect. I've had these cookies bookmarked for a long time. They're a version of Joy the Baker's cookies that Taylor Swift turned into fall-inspired cookies by adding chai spices (cinnamon, ginger, nutmeg, cloves, etc.... all classic fall spices). These were fun to make, the texture is good- and the flavor of both the spices and the glaze really makes it. If you have fresh nutmeg, grate it over the top for an extra boost of flavor. I used milk for the glaze, but one can also use eggnog for that flavor (I can't get eggnog until November... maybe I'll try these again then). 

Note: I used too much milk in the glaze, so it ran all over like you see in the pics. It's supposed to stay put in a neat little circle in the middle. I really like how these turned out, though! 

Chai Sugar Cookies

from Joy the Baker

For the Cookies:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable oil (like sunflower oil)
1/2 cup (100 grams) granulated sugar
1/2 cup powdered sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
Pinch of fresh cracked black pepper
1 large egg
2 teaspoons of vanilla extract 
2 cups (250 grams) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
Cinnamon sugar for rolling

For the Glaze:

1 1/2 cups (180 grams) powdered sugar
1/4 teaspoon ground nutmeg, plus more for sprinkling the top of the cookies
3 tablespoons whole milk or eggnog (start with 2.5 and add more if needed)

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

2. 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.

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.

3. 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. Sprinkle each cookie dough with cinnamon sugar. (Optional- I forgot on some of them and they are fine.) 

4. 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.

5. In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with glaze just over the center, leaving the edges of the cookie free of glaze. (Or just glop it on like I did.) Sprinkle with a bit of fresh nutmeg if you have it. Store cookies in an airtight container at room temperature for up to 4 days.

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