Chai Bright Cinnamon Roll Cookies

Makes 10 Cookies

Ingredients

For the cookie

• ½ cup butter, melted
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 egg, room temperature
• 2 cups all purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the cinnamon swirl

• ¼ cup butter, melted
• 2 teaspoons cinnamon
• ¼ cup brown sugar
• 2 tablespoons all purpose flour

For the Chai Bright Glaze

• 2 sachets Chai bright
• ¼ cup melted butter
• 2 cups powdered sugar

Directions

1. Preheat the oven to 350 degrees. Line a baking sheet with an edged lip with parchment papers and set aside.
2. In a mixing bowl with a paddle attachment, mix the butter and sugars together just until combined. Add in the egg and mix on medium speed for 1 minute. Add in the rest of the dry ingredients and mix on medium speed for 30 seconds or until the dough comes together in a cohesive ball.
3. Using a 3 tablespoon cookie scoop, portion out the dough. Roll each dough ball back and forth on a clean surface into the shape of a rope about 10 inches long. Take one side of the dough and start to roll the dough inward onto itself to create a spiraling round cookie.
4. Place each cookie about 2 inches away from each other on the prepared baking sheet.
5. To make the cinnamon swirl, mix all the ingredients together to create a paste. Place in a pastry bag and cut off a small part of the tip. Swirl around the cookie where the edges meet. As the mixture cools it will harden and make it difficult to pipe, if that happens, microwave for about 5 seconds until desired consistency.
6. Place the finished cookies in the preheated oven for 9-10 minutes. You don’t want the cookies to brown or turn golden. They’re done when they’ve lost most of their shine.
7. While the cookies are in the oven, make the glaze.
8. To make the glaze, brew 2 sachets of Chai Bright in ½ cup hot water to package directions.
9. In a small bowl, whisk the melted butter and powdered sugar together to form a paste. Add 3 tablespoons of chai bright into the mix. Continue to add Chai Bright until desired consistency. It should be runny but not watery.
10. Once the cookies are just cool enough to move, place on a cooling rack with a parchment sheet underneath. Glaze the cookies, covering each nook and cranny.
11. For extra sweetness, wait about 3 minutes, then glaze a second time.