Chai Sugar Cookies with Vanilla Coconut Glaze

Inspired by Taylor Swift, we’ve created our own chewy spiced sugar cookies with a simple coconut glaze.

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Beat butter, sugar and vanilla for 2 minutes or until fluffy; scraping bowl as needed. Add egg and egg yolk beating until well combined.
Blend flour with Chai splice blend, baking powder and salt in a separate bowl; add to mixer and beat on low just until a thick dough forms. Chill dough for 30 minutes or until firm enough to scoop easily.
Preheat oven to 350°F (180°C).
Use a medium/#40 cookie scoop (or 1 1/2 tbsp/22 ml) lightly packed; drop scooped dough onto parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. (Cookies will flatten as they bake.)
Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool for 10 minutes then transfer to wire cookie racks to cool completely.
Coconut Glaze: Whisk icing sugar with coconut milk and vanilla until smooth and thick like honey but pourable.
Spread cookies with small spoonfuls of frosting; sprinkle tops with additional spice blend (if using). Allow cookies to set before stacking.

*Chai Spice Blend: Mix 2 tsp/10 ml each ground cinnamon, ground cardamom and ginger with 1/2 tsp each ground cloves and nutmeg and 1/4 tsp freshly ground black pepper. Store in an airtight container out of sunlight for up to 6 months.
Leftover Chai spice blend can be used in a traditional Chai tea as well as to add a punch of flavour to oatmeal, French toast, smoothies and more.
Coconut milk can be replaced with regular milk if preferred.
Store cookies at room temperature in an airtight container for 3 days or freeze for up to 1 month.

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Add a teaspoon of baking soda to the water before boiling, to make hard cooked eggs easier to peel.