It’s about that time of the year.

Of course, it’s the holiday season, or what I call “holidaze” because of how fast it goes, but that’s not what I mean.

I’m talking about how we all know the exact date of Christmas yet somehow it sneaks up on us out of the blue.

I can plan for weeks — nay, months — and it’s no use.

One week it’s Halloween and the next, it’s somehow after New Year’s.

This year after the Fourth of July I started telling people, “It’s already Christmas.”

Am I dramatic? Yes.

Was I telling the truth in my facetiousness? It sure felt like it.

In style with this column’s central thesis, I’ve been planning on the cookies I’m making this year, with emphasis on “planning.”

My grandma gave me some ingredients to make variations on chocolate chip cookies, I have the flour for cinnamon rolls and kolache, but one thing I don’t seem to have is an open date on the calendar.

This happens every year.

Except last year.

I blocked off two entire days between Thanksgiving and Christmas Eve to get the bulk of the baking done.

A whole morning and afternoon with my grandma making I forget how many dozens of those cookie variations, then another day at home to make the cinnamon rolls and probably one of my favorites: the chai cookie.

Let me explain.

I’m not necessarily a “Swiftie.”

I like some of Taylor Swift’s songs (I’ve listened to two of her albums in their entirety, and “1989” is full of what the youth might say: bops) and I think she’s a marketing genius, but before last year I had no idea she bakes and cooks for her friends.

Celebrities! They’re just like us.

One night last fall I was mindlessly scrolling online and came across a recipe for chai cookies — Taylor Swift’s chai cookies.

Never in my wildest dreams would I have paired my favorite tea with cookies.

On the first attempt, I wasn’t in love with the result and the icing was a bit “blah.” I couldn’t distinguish the flavors from the sugar cookie and the topping.

On the second attempt, I think I struck gold.

It’s not what I’d say is a sweet cookie. I had to add a bit more of the tea to get a flavor, too.

Warning: if you’re like me and always have something stuck in your teeth, this cookie will not do you favors. The pulverized chai will tattle if you sneak these cookies.

After coming back to the newsroom, I came in tow with a couple dozen and they were approved.

It was the icing that won everyone over from coworkers to family to friends.

I ditched T. Swift’s eggnog version (pretty tasty) for a basic buttercream. Sorry, Tay. I hope there’s no “Bad Blood.”

My combination was a great balance of a unique, “soft”-flavored cookie topped with whipped perfection.

Now my issue is, which you know “All Too Well”: when to find time to make a few dozen of these chai confections.

Taylor’s Chai

Cookies

Ingredients

For the cookies

½ cup unsalted butter at room temperature

½ cup vegetable oil

½ cup confectioners’ sugar

½ cup sugar, plus more to roll dough in (I did another half cup when I’ve made these)

1 large egg

2 teaspoons vanilla extract

2 cups flour

½ teaspoon baking soda

¼ teaspoon salt

1 chai tea bag (I’ve used two and added a teaspoon to tablespoon of chai tea extract)

For the icing

½ cup unsalted butter at room temperature

2 cups confectioners’ sugar, sifted

2 teaspoons vanilla extract

2-3 tablespoons milk (I like whole milk; you can also use eggnog instead)

DIRECTIONS

Preheat oven to 350 degrees.

Grease cookie sheet.

Beat butter and add vegetable oil.

Add sugar, confectioners’ sugar, egg and vanilla until incorporated.

Gradually add flour, baking soda, salt and contents of the teabag.

Chill the dough, which will be soft, for at least 1 hour.

Scoop dough with at least a tablespoon and drop into a bowl of extra sugar. Coat the entire piece of dough or gently press into sugar, coating one side.

Transfer dough to cookie sheet, sugar-side up.

Press evenly and gently. (Keep the cookie on the thicker side.)

Bake for 10 minutes in the oven or until the bottoms are starting to turn golden.

Transfer to rack to completely cool.

Make the icing by whipping the butter and gradually adding the sugar, followed by the vanilla extract and milk.

Once cookies are completely cooled, top with icing.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.