Bake Cookies Day!

The best part of the Christmas season for me is all the cookies, chocolate, and rich family dinners. Today is Bake Cookies Day and we thought we would share one of our favorite holiday cookies recipe from the Cookies for Kids’ Cancer: All the Good Cookies Cookbook that is on sale now here, here, or here. This is a PERFECT gift for your favorite cookie lover and a great way to give back to an amazing organization. All of the proceeds go directly to fund research for pediatric cancer.

One of my favorite seasonal flavors that I am so happy has become an everyday flavor is Chai. Whether it’s in a latte, tea, or baked good, I need it, I want it! This is a great activity to get your family together because everyone can get creative by using cookie cutters or just making their own shapes. If you have a cookie exchange party to go to this is a perfect recipe to go for because it’s easy, doesn’t take a ton of ingredients, and you get a pretty large amount out of one batch.

Below find a recipe for Chai Stars that is sure to warm everyone in your house up during the chilly winter season.

Chai Stars

yield: 4 to 12 dozen, depending on size of cookie cutter

Grinding tea from a couple of chai tea bags puts the warm coziness of a chai latte in a crisp, buttery cut-out cookie.

For the cookies:

  • 2 tablespoons granulated sugar
  • 2 chai tea bags
  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon baking soda
  • pinch salt
  • 2 1/2 cups all-purpose flour

For the glaze:

  • 1 1/2 tablespoons water or brewed chai tea
  • 1 1/2 cups confectioners’ sugar

To make the cookies:

  1. Place the granulated sugar and loose tea from 2 chai tea bags in a spice grinder and grind until fine. Place in mixer bowl with butter, brown sugar, vanilla, baking soda, and salt and beat until smooth and creamy, about 3 minutes. With the mixer on low, add the flour and mix to blend thoroughly.
  2. Divide the dough in half, flatten into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour and up to 2 days.
  3. Preheat the oven to 375F. Line 2 cookie sheets with parchment paper.
  4. On a lightly floured surface roll the dough 1/8 inch thick. Using a star cookie cutter, cut out shapes and place 1 inch apart on the prepared cookie sheets. Re-roll scraps, chilling dough if necessary.
  5. Transfer to the oven and bake until the cookies begin to brown at the edges, 8 to 10 minutes, rotating the cookie sheets on the oven racks half-way through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.

To make the glaze:

  1. Mix water or brewed chai tea with the confectioners’ sugar to make a glaze. Place the glaze in resealable plastic bag, snip off a corner, and decorate colored cookies.
  2. Store in an airtight container for up to 3 days, or freeze for up to 3 months.




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