This recipe is famous in the bakery sphere. One day in 2014, Taylor Swift posted this handwritten recipe (a riff on a baking blogger’s spiced sugar cookie recipe) on Instagram. Every year since, us bakers celebrate the coming of autumn by revisiting the Chai Sugar Cookie recipe.
I’ve adapted the recipe here for Irish ingredients
Ingredients:
115g soft, Irish salted butter
100g sunflower oil
100g caster sugar, plus more for sprinkling on top at the end
100g icing sugar
1 large free range egg
2 tsp vanilla extract
240g plain flour
½ tsp baking soda
1 chai tea bag
For the glaze:
180g icing sugar
45ml full fat milk
Pinch of nutmeg
Directions:
Preheat the oven to 180
Line 1 baking sheet with parchment paper
Beat the butter until soft. Add the sunflower oil and beat to combine (don’t worry if it doesn’t blend completely).
Add sugar, icing sugar, egg and vanilla extract
Stir in flour, baking soda, and the contents of the chai tea bag until the dough comes together.
Wrap the dough in cling film and chill for at least an hour.
Divide the dough into 12 balls and distribute on the prepared baking tray.
Press down the balls so that they become disks. Sprinkle with some sugar.
Bake for 9-10 minutes in the oven (they will be pale, with flecks of spices).
To make the glaze, whisk the ingredients together.
