I mentioned this a few days ago and some of you asked for the recipe. I think these are really good and a great way to use up the last of the Chai concentrate- or the free sample you might have requested.
.
Plus I think these seem a little more sophisticated than a normal sugar cookie. I make a big batch and roll them into logs, and put them in the freezer. Then it just takes a few seconds to slice them and pop them in the oven when I am having guests over.
.
This recipe was featured in the Creative Cooking the Costco Way 2005.
.
Ingredients:
1 cup softened butter
1 cup granulated sugar
1 egg
3 tblspn Oregon Chai Concentrate
2 1/2 cups flour
1 tspn baking powder
.
For the frosting:
3 cups confectioners sugar
1/3 cup butter
2-4 tblspn Oregon Chai concentrate
.
1. Combine butter , sugar, egg, and chai in a large bowl. Beat until creamy. Add flour and baking powder and beat until well blended. Divide dough into two pieces, cover and refrigerate 2-3 hours or overnight- until firm.
.
2. Preheat oven to 400.
.
3. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with cookie cutter. Place on ungreased cookie sheet. Bake 6-10 minutes or until lightly browned. Cool completely on a wire rack.
.
4. To make the frosting, blend confectioner’s sugar, butter and chai in a bowl. Beat, adding more concentrate if necessary. Frost the cookies- should make 6 dozen cookies.
.
There are several more recipes for Oregon Chai HERE and HERE. I can’t wait to try the Rice Treats to use up some of my cereal!
.
If you have time to flip through this cookbook it is packed with delicious recipes!
Recipe: Oregon Chai Sugar Cookies
This post may contain affiliate links, please see my disclosure policy.
I have tried several of Oregon Chai's recipes and they're awesome. This Chai Sticky Buns are AMAZING:
Ingredients:
* 1 cup of The Original Latte Concentrate
* 3/4 cup of Pecans (whole or slightly chopped)
* 1/4 cup of Raisins (optional)
* 1 tbsp. of Butter (melted)
* 1/2 tsp. of Cinnamon
* 1 of Puff pastry sheet 9"x11" (available frozen, 2 sheets per box)
* 1 cup of Brown sugar
* 1/3 cup of Honey
Directions:
In a saucepan over high heat, bring Original Chai concentrate to a boil. Reduce heat to medium and cook 25 minutes, until reduced to half. Combine pecans with ¼ cup of reduced Original Chai concentrate and set aside. Combine raisins with 1 Tbsp. Original Chai concentrate and set aside. Brush pastry sheet with melted butter and sprinkle with cinnamon and raisins. Roll into a log and chill 30 minutes. Grease muffin tin. Drain pecans and evenly divide between cups. Divide brown sugar and honey between muffin cups. Cut log into 12 pieces. Place one bun over each sweetened, pecan layer. Flatten. Bake 375*, 20 minutes. Remove from oven and brush with remaining reduced Original Chai concentrate. Turn muffin tin onto buttered baking dish. Cool slightly before serving.
Tried the Oregon Chai sugar cookie recipe and I was extremely disappointed. The dough is way too sticky even after refrigerating. The cookies come out to cake like and the flavor was disappointing. I won’t be making these again
Oh bummer Andy! There is nothing more disappointing than a yucky cookie 🙁 This is the recipe that I have had great luck with time and time again:
http://myfrugaladventures.com/2012/08/chai-spice-sugar-cookie-recipe/
I find it soft and fluffy like a Lofthouse cookie. I hope it works out better for you.