Cookies, cookies, cookies! Baking season has fully commenced and I couldn’t be happier. As a tea lover, it’s a great season to drink hot teas, which makes this an exciting time of the year and I embrace it fully. Today I’m sharing one of my favorite recipes, it’s called autumn chai tea cookies and I hope you love it.



  • 2 cups of all-purpose flour
  • 1/2 cup of chai tea infused unsalted butter
  • 1/2 cup of vegetable oil
  • 1/2 cup of granulated sugar
  • 1/2 cup of powdered sugar
  • 6 tablespoons of loose leaf chai tea
  • 2 teaspoons of vanilla extract
  • 3/4 teaspoon of baking soda
  • 1 large egg
  • 1/2 teaspoon of salt

Spiced Sugar Ingredients

  • 6 tablespoons of granulated sugar
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ginger
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of allspice


  1. In a double boiler melt the butter and infuse the chai tea for 5 minutes. Discard the tea. Reserve 1/2 cup of the infused butter.
  2. Preheat oven to 350 degrees.
  3. Using a handheld mixer, beat the butter on medium for about 1 minute. Drizzle in the vegetable oil, add the granulated sugar, powdered sugar and mix until combined.
  4. Add the vanilla extract and egg and beat until all ingredients are fully mixed.
  5. Slowly blend in the flour, baking soda and salt until the dough is soft. Be sure not to over-mix.
  6. Cover and refrigerate the dough for at least one hour.
  7. On a parchment lined baking sheet, gently roll approximately 1 tablespoon of dough into a ball and place them about 2-inches apart.
  8. Using your thumb or the palm of your hand, press the cookies down to about 1/4″ thickness.
  9. In a medium mixing bowl, mix the spiced sugar ingredients and pour over cookies using a spoon. (I used approximately 1 tablespoon per cookie)
  10. Bake for about 12 minutes or until puffy.
  11. Remove the baking sheet from the oven and place the cookies on a cooling rack for at least 10 minutes.
  12. Enjoy!

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