Happy Foodie Friday, dear reader. In honor of the Taylor Swift concert and all things Swifty, I will share a recipe I found on the popular blog Joy the Baker. Taylor took the popular 2009 sugar cookie recipe, added chai spice with an eggnog glaze, and apparently blew up the internet with her creation. So, I am making Taylor’s Chai Spice cookies for my bean to take to the concert party, but I am adding a personal twist. Lavender.
Recently, I have become a fan of chai lattes. Even better than a chai latte is a lavender chai latte. I love anything lavender, and a good lavender chai latte is now my preferred drink. I’ve added lavender to the chai spice for the cookies with a lavender glaze. I’m calling these Lavender Haze cookies. If you are attending the Taylor Swift concert tonight, have fun. If you have time, perhaps try my spin on Lavender Haze Cookies. Enjoy.
Lavender Haze Cookies
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup vegetable oil (I like canola or sunflower oil)
1/2 cup granulated sugar
1/2 cup powdered sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
½ teaspoon organic lavender buds crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
Pinch of fresh cracked black pepper
1 large egg
2 teaspoons of vanilla extract or the seeds of 1 vanilla bean pod
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
Cinnamon sugar for rolling
For the Glaze:
1/4 teaspoon ground lavender buds, plus more for sprinkling the top of the cookies
3 tablespoons whole milk
INSTRUCTIONS
Preheat the oven to 350 degrees, line the baking sheet with parchment paper.
Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s okay. Add the granulated sugar, powdered sugar, and all of the spices. Beat to combine.
Add the egg and vanilla, beating on medium speed until completely incorporated.
Stir in the flour, baking soda, and salt using a wooden spoon or the mixer set on low.
The dough will be soft. Refrigerate the dough for 1 hour or freeze for 15 minutes to be easier to handle.
For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies, use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Roll each cookie dough in a small bowl of cinnamon sugar.
Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
Whisk together the glaze ingredients to thick but spreadable in a medium bowl. Spread each cooled cookie with graze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with lavender buds, and store cookies in an airtight container at room temperature for up to 4 days.
On this lovely Taylor Swift Concert Friday, stay safe, be smart, have fun, and keep washing your hands.
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