Best Eggnog Chai Cookies With Eggnog Buttercream Frosting Recipes

Chai Tea Eggnog Cookies image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 24

Number Of Ingredients 8

1 tea bag chai tea
1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter, melted
1 egg
1/4 cup eggnog (do not use canned)
Cinnamon-sugar
1 cup powdered sugar
1/2 teaspoon freshly grated nutmeg

Steps:

Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove tea leaves from tea bag; discard bag.
In large bowl, mix tea leaves, cookie mix, butter, egg and 2 tablespoons of the eggnog until well blended.
Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten dough slightly with bottom of 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 small bowl, mix powdered sugar, nutmeg and remaining 2 tablespoons eggnog until smooth. Spoon glaze over cooled cookies. Let stand until set.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg

Chai Tea Cookies with Eggnog Frosting image

Provided by Traci Coleman

Categories Cookies

Number Of Ingredients 16

SUGAR COOKIE DOUGH
3/4 c shortening
1 1/2 c sugar
2 eggs
1/2 tsp orange extract
3 c self-rising flour *** see note below
1 chai tea bag
2 Tbsp eggnog
1 Tbsp ground cinnamon
2 Tbsp sugar
EGGNOG FROSTING
1 c powdered sugar
2 Tbsp egg nog
1/2 tsp ground nutmeg
NOTE REGARDING SELF-RISING FLOUR - SUBSTITUTION
if you do not have self-rising flour for the cookie dough, for each cup needed, put 1 1/2 teaspoons baking powder into a 1 cup measuring cup and add all-purpose flour to make a total of 1 cup ingredient.

Steps:

1. Preheat oven to 350. Make cookie dough by creaming shortening and sugar together. Add eggs. eggnog and extract, combining well. Cut tea bag and pour tea leaves into batter, mixing well. Combine in flour.
2. Drop dough onto cookie sheet. Combine cinnamon and sugar; dip bottom of a glass into the cinnamon-sugar mix and then gently press down on the cookie ball to flaten slightly. Bake for 8 - 10 minutes or until lightly browned. Cool for about 2-3 minutes on cookie sheet and move to cooling rack to cool completely.
3. Make glaze by whisking all glaze ingredients. Spread on cooled cookies.