Chai Tea Eggnog Cookies
Prep Time: 10 min
Total: 45 min
Servings: 24
Ingredients:
1 tea bag chai tea
1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2 cup butter, melted
1 large egg
1/4 cup eggnog
Cinnamon sugar
1 cup powdered sugar
1/2 teaspoon freshly grated nutmeg plus additional for sprinkling
Directions:
Heat oven to 350°F. Line baking sheets with cooking parchment paper. Remove tea leaves from tea bag; discard bag.
In a large bowl, mix tea leaves and dry cookie mix.
Add melted butter, egg, and 2 tablespoons of the eggnog; mix until well blended.
Drop dough by tablespoonfuls 2 inches apart onto a baking sheet. Flatten dough slightly with the bottom of a glass dipped in cinnamon-sugar.
Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In a small bowl, mix powdered sugar, nutmeg, and the remaining 2 tablespoons of eggnog until smooth. Spoon glaze over cooled cookies.
Sprinkle additional grated nutmeg over icing, if desired. Let it stand until set.
Notes:
How to Store Chai Tea Eggnog Cookies:
Follow these tips to store Chai Tea Eggnog Cookies and keep them fresh:
Refrigerator:
Store any leftover cookies in an airtight container. If you have a lot of cookies and need to stack them, place a sheet of parchment paper or wax paper between the layers to prevent the glaze from sticking. The cookies will stay fresh for up to 5 days.
Freezer:
Freeze baked cookies on a cookie sheet (2-3 hours) before transferring them to a freezer safe container or zip top bag. Cookies will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe courtesy of Betty Crocker.com
