Recipe: Chai Eggnog with RumChata Glaze | chicago foodie girl


Recipe: Chai Eggnog with RumChata Glaze

Happy Monday and happy National Cookie Day! Woo-hoo! I hope everyone is having a fab month; after an extraordinarily busy and stressful November, I am so ready to slow down and switch to hardcore holiday eating, baking, and shopping mode. We have a week and a half left in the semester (both for the classes I'm teaching and the classes I'm taking) - let me just say that I cannot wait to submit my final paper, finish with grading, and send my students on their merry way (or their not-so-merry way, depending on how many times they claimed a spot on my End of Semester Bingo Board 😆).

After fours years of some really awesome cookies (including the always popular Double Chocolate Peppermint Crunch Cookies and Mexican Hot Chocolate Sugar Cookies), I decided to take a break from the annual food blogger cookie exchange last year. As with this year, I totally overcommitted during November and felt like I simply could not meet yet another deadline; of course, as soon as I saw the cookie posts start trickling in on Instagram, I felt super sad and wished I had participated. I didn't want to be left with major cookie fomo this year, so I made sure to get it together in time to join up and swap some goodies! For this year's exchange, I decided to explore a few of my favorite holiday flavors other than peppermint: chai and eggnog. The chai spices give these soft sugar cookies a kick and they're perfectly balanced by the creamy sweetness of the eggnog. As much as I loved my holiday cookies of the past, I think these are officially the best cookies I've ever made!

Food blogger cookie love: Hollongrottor from Camila, Chocolate Caramel Chip Cookies from Renee, Peppermint Shortbread Cookies from Terri, and Chai Eggnog Cookies with RumChata Glaze (made by me!).

Chai Eggnog Cookies with RumChata Glaze

1 cup unsalted butter, softened and at room temperature (I prefer Kerrygold Irish Butter)
1 cup granulated sugar
1 large egg
1 cup eggnog
1 teaspoon vanilla bean paste
2 chai tea packets
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Cinnamon sugar

For the glaze:
1 cup powdered sugar
1/2 teaspoon nutmeg
1 Tablespoon eggnog
1 Tablespoon RumChata (or substitute eggnog)

1. Preheat oven to 350°F. Line baking sheets with Silpat or parchment paper.

2. Cut chai tea packets open and add crushed leaves to a large bowl. Then add flour, salt, baking soda, and baking powder. Whisk together all ingredients.

3. Using a mixer, first cream butter, and sugar together until fluffy. Then add egg, eggnog, and vanilla bean paste and beat until smooth. Slowly add the dry ingredients until combined.

4. Onto cookie sheets, drop by rounded tablespoonful approximately 2 inches apart (these cookies will spread!). Flatten dough slightly with bottom of shot glass dipped in cinnamon sugar.

5. Bake for 8-10 minutes. Remove from baking sheet and transfer to cooling rack for 30 minutes.

6. In a small bowl, mix powdered sugar, nutmeg, eggnog, and RumChata until smooth. Spoon glaze over cooled cookies and let stand until set. (I also topped mine with a little gold sprinkle mix for some fun sparkle!)

Santa approved!


  1. These look delicious and I will be making them for my family. I hope you liked the peppermint shortbread.

    1. I love both shortbread and peppermint, so your cookies were a perfect match for me! :-)

  2. These sound great! I'm so with you on the European butter bandwagon! The higher butterfat content makes for rich baking! P~

    1. Yes! It really makes such a difference; I especially notice it with my cookie recipes.

  3. Wow! We are HUGE eggnog fans. I am going to have to make these. Immediately. So glad you liked the cookies.

  4. These look delicious and anything with eggnog is worth making. Have a great holiday! Traci,

  5. Jess told me she got these and I am so jealous!!! I can't wait to try making a batch. :)

  6. I just made the chia eggnog cookies!!! Oh my goodness!! So delicious! I can't wait to share with my friends! And that glaze! I substituted Rum Extract for the Rum Chata, but they are still delicious!


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