Chai Tea Cookies (Taylor's Version)

Swifties rejoice! These soft and chewy cookies get the Tetley Chai twist with warm spices and a light cinnamon icing.

Preparation time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes (+ 25 minutes standing time)
Skill Level: Easy
Serves: 24

Ingredients

Cookies:

• 1/2 cup (125 mL) unsalted butter, softened
• 1/3 cup (75 mL) vegetable oil
• 2/3 cup (150 mL) granulated sugar
• 1/2 cup (125 mL) confectioners’ (icing) sugar
• 1 egg
• 2 tsp (10 mL) vanilla extract
• 2 1/4 cups (560 mL) all-purpose flour
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 2 Tetley Chai tea bags

Icing:

• 1 cup (250 mL) confectioners’ (icing) sugar
• 1 tbsp (15 mL) milk
• 1 tsp (5 mL) vanilla extract
• 1/2 tsp (2 mL) ground cinnamon, divided

Directions

1. Cookies: Preheat oven to 350°F (180°C). Line 2 large baking sheets with parchment paper.
2. In large bowl, using electric mixer, beat butter until fluffy. Beat in oil until smooth. Beat in granulated sugar and confectioners’ sugar until light and fluffy. Beat in egg and vanilla until incorporated. Add flour, baking soda, salt and contents of Tetley Chai Tea bags, and beat on low speed just until dough comes together (dough will be soft).
3. Portion dough into 2-tbsp (30 mL) balls and arrange 1 inch (2.5 cm) apart on prepared baking sheets.
4. In batches, bake for 10 to 12 minutes or until pale golden on the bottom. Let cool completely on a rack.
5. Icing: In medium bowl, stir together confectioners’ sugar, milk, vanilla and 1/4 tsp (1 mL) cinnamon until smooth. Spoon over cooled cookies. Sprinkle with remaining cinnamon. Let stand for 20 to 30 minutes or until glaze is set.

Tips

• If cookie dough feel too soft to work with, refrigerate for 30 minutes before forming into balls.
• If desired, add the contents of another bag of Tetley Chai tea for a more intense tea flavour. 
• Try this recipe with your favourite Tetley tea blend!