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.

  • Prep time: 20-50 min
  • Makes: 2 1/2 dozen cookies
  • Cook time: 12 min

Nutritional Information

  • Calories 150
  • Potassium* 50 mg
  • Saturated Fat 4.5 g
  • Fat 7 g
  • Cholesterol 30 mg
  • Carbohydrates 20 g
  • Fibre 0 g
  • Sugars 12 g
  • Protein 2 g
  • Sodium 60 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

Cookie Batter:
1 cup / 250 ml
softened unsalted butter
1 1/4 cup / 300 ml
granulated sugar
1 tsp / 10 ml
vanilla extract
1
Naturegg Nestlaid egg, large
1
Naturegg Nestlaid egg yolk, large
2 1/2 cup / 625 ml
all-purpose flour
4 tsp / 20 ml
Chai spice blend (*see tip below)
2 tsp / 10 ml
baking powder
1/2 tsp / 2 ml
salt
------------
Coconut Glaze:
1 cup / 250 ml
icing sugar
3 tbsp / 45 ml
unsweetened full fat coconut milk (approx.)
1 tbsp / 5 ml
vanilla extract
Additional Chai spice blend* (for sprinkling, optional)

Directions

  1. Beat butter, sugar and vanilla for 2 minutes or until fluffy; scraping bowl as needed. Add egg and egg yolk beating until well combined.

  2. 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.

  3. Preheat oven to 350°F (180°C).

  4. 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.)

  5. 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.

  6. Coconut Glaze: Whisk icing sugar with coconut milk and vanilla until smooth and thick like honey but pourable.

  7. Spread cookies with small spoonfuls of frosting; sprinkle tops with additional spice blend (if using). Allow cookies to set before stacking.

Tips

  1. *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.

  2. 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.

  3. Coconut milk can be replaced with regular milk if preferred.

  4. Store cookies at room temperature in an airtight container for 3 days or freeze for up to 1 month.

This recipe was made with:

Naturegg Nestlaid

From a hen’s nesting area to your home.

Learn More

Tips: Whipping

Room temperature whites are easier to whip and achieve greater volume. If your whites are refrigerator cold (best for separating), you can warm the whites in the microwave. Place in a bowl and microwave uncovered for about 30 seconds at 30 percent power. Another option would be to hold the eggs, before cracking, under a stream of warm water to take off the chill.

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