The Pioneer Woman Tasty Kitchen
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Frosted Chai Tea Cookies

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Level: Easy

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Description

A delicious cross between a cupcake and a cookie—the best of both worlds!

Ingredients

  • 1-⅓ cup All-purpose Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Ground Ginger
  • ¼ teaspoons Nutmeg
  • ½ teaspoons Salt
  • 5-½ Tablespoons Butter, Softened
  • ½ cups Sugar
  • 1 whole Egg
  • ⅓ cups Buttermilk
  • ½ teaspoons Vanilla Extract
  • FOR THE FROSTING:
  • 1 stick Butter
  • 2 cups Powdered Sugar
  • 2 Tablespoons Chai Tea Concentrate (I Love Oregon Chai Brand)
  • ½ teaspoons Cinnamon
  • ½ teaspoons Ginger

Preparation

Preheat the oven to 350ºF.

In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.

Cream together the soft butter and sugar until light and fluffy. Add the egg and beat for about 3 more minutes until well combined. Alternate adding the buttermilk and the flour mixture to the butter, starting and ending with the flour. Add the vanilla and beat on medium until everything is combined and the batter is smooth.

Stuff your batter into a gallon-sized plastic bag, snip off the tip and pipe out onto a parchment paper-lined baking sheet, leaving about 2 inches of space between each cookie. Beware! Batter will be very thick. Wet your hands after piping out and gently press down on each little pile of dough to smooth the surface of the cookies.

Bake for about 12 minutes. Let cool completely while you make the chai frosting.

To make the frosting, beat together the butter, powdered sugar, chai concentrate and spices. Beat until very light and very fluffy.

Frost cookies once cookies are completely cool (if not, cookies will melt frosting and you’ll have a mess on your hands).

Enjoy!

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