Taylor Swift Chai Cookies
Whether you’re a Swiftie or a baker (or both!), you are going to love these Taylor Swift chai cookies. They are super soft with a melt-in-your-mouth effect. This recipe is straight from Taylor herself. Are you ready for it?
Any Taylor Swift fan knows all too well that the singer loves to bake. Her viral recipe for chai sugar cookies are perfect for the holiday season. They’re soft, flavorful and topped with an eggnog icing! Whether you’re spending the day on a Christmas tree farm or curled up next to the fire in your favorite cardigan, these chai cookies will put you in a cozy mood.
Why You’ll Love This Recipe
- It’s the original recipe. I scoured the internet to find her post on Instagram and recipe on Tumblr (both of which have been taken down, but people saved screenshots of her posts!) There’s something to be said for going straight to the source.
- Easy to make. This is a simple sugar cookie recipe with a chai tea packet added to it. Nothing fancy, but nevertheless flavorful.
- Lovely flavor. The chai tea leaves adds some coziness that complements the cinnamon eggnog icing well.
- Perfect for baking season. You can bake these on the first crisp day of fall or add them to your Christmas cookie platter!
- Swiftie-approved. Between the delicate texture and warm chai flavors, any Swiftie would be enchanted by these cookies!
- Chai tea: Simply cut open a bag of tea leaves and dump it into a bowl. That’s it!
- Butter: Use unsalted butter that is room temperature. Salt is added separately to activate the baking soda.
- Baking soda: This leavening agent helps cookies rise and spread in the oven. Make sure it’s fresh and not expired for best results.
- Vegetable oil: For a crispy and tender texture, vegetable oil is used to help moisten the dough.
- Powdered sugar: Also known as confectioners’ sugar, this is used in the dough to make the cookies soft. It’s also used to make the icing.
- Eggnog: Add a festive touch by using eggnog to make the icing! If you don’t have any on hand, milk is a good substitute.
- Spices: For the icing, Taylor suggests cinnamon and nutmeg to complement the eggnog. Check that your spices are fresh and not expired for the best flavor!
Refer to the recipe card for ingredient details and measurements.
Brown the butter. Start with 9 1/2 Tablespoons of unsalted butter and brown it in a skillet. The water in the butter will evaporate and reduce to 8 Tablespoons (or 1/2 cup). Let it cool before using in the recipe. Dough may need longer to chill.
Use chai spices instead of tea. For a little more flavor, opt for spices instead. Add ¾ teaspoon ground ginger, ½ teaspoon cinnamon, ¼ teaspoon cardamom, ¼ teaspoon nutmeg and ¼ teaspoon ground allspice. I use a similar spice blend in my chai scones.
Add some food dye to the icing. This was Taylor’s suggestion on her Tumblr post that went into more recipe details after her 1989 Secret Sessions. The coloring adds some festive flare to the cookies and so would sprinkles!
How to Make Taylor Swift Chai Cookies
- Whisk together the dry ingredients: flour, chai tea, baking soda and salt. Set aside.
- Mix the wet ingredients. Beat the butter until creamy, then mix in the vegetable oil. Beat in the sugar, confectioners’ sugar, egg and vanilla.
- Add dry ingredients to wet ingredients. Mix just until combined.
- Chill the dough for at least 1 hour. Preheat oven to 350℉.
Use room temperature ingredients. They’re easier to combine and make a consistent dough. As a result, the cookies will have the perfect melt-in-your-mouth texture!
Chill the dough. This is a crucial step to making sure the cookies don’t spread too much! Taylor says an hour, but I found that overnight is best. The chai tea flavor has more time to infuse itself into the dough.
Let the cookies cool before adding the icing. If you want the icing to not spread or melt, make sure the cookies are completely cooled. Then, use the back of a spoon to spread the icing to the edges.
Turn up the music! Baking is always more fun when dancing in the kitchen! Play your favorite Taylor Swift album (mine is 1989) and enjoy recreating the recipe she gifted us with.
Make Ahead and Storage Tips
Make ahead the dough and store covered in the refrigerator for up to 48 hours. The icing may also be made ahead of time. Press plastic wrap directly on top of the icing in a bowl so it doesn’t form a crust. Store at room temperature for a week.
Store cookies in an airtight container at room temperature for up to 5 days. I suggest placing parchment or wax paper between layers to prevent the cookies from sticking.
Freeze dough for up to 3 months. Form dough into a log and wrap in plastic wrap. Store in the freezer and, when ready to bake, defrost in the refrigerator. You can also freeze baked cookies. Wrap stacks of 4 or 5 in plastic wrap to prevent freezer burn. Place in an airtight container and freeze for up to 2 months.
Chai has a rich and aromatic flavor characterized by a blend of strong black tea and warm spices, such as cinnamon and cardamom. It’s frequently paired with milk to create a slightly sweet and comforting beverage.
Taylor Swift’s chai cookies are simply sugar cookies, adapted from Joy the Baker‘s recipe, with chai tea leaves added to the dough. Each cookie is topped with a cinnamon nutmeg icing.
Did you enjoy this recipe? Try these treats next!
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Get the Recipe: Taylor Swift Chai Cookies
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (120 ml) vegetable oil
- ½ cup (100 grams) granulated sugar, plus extra for sprinkling
- ½ cup (60 g) powdered sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teabag chai tea, cut the bag open and remove the crushed up leaves
- 1 ½ cups (180 g) powdered sugar, sifted
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 2-3 tablespoons eggnog, or whole milk
- In the bowl of a stand mixer (or using a hand mixer), beat butter on medium speed until creamy, about 1 minute. Mix in the vegetable oil, then the granulated sugar and powdered sugar. Add the egg and vanilla, then mix until incorporated. Scrape down the sides and bottom of the bowl as necessary.
- In a separate bowl whisk together the flour, baking soda, salt and spices. Add to the wet ingredients and mix just until combined (dough will be soft).
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour. The longer the dough chills, the more the chai will infuse its flavor. I suggest chilling the dough overnight.
- When ready to bake, preheat the oven to 350℉. Line a baking sheet with parchment paper.
- Scoop tablespoons of dough and place on the baking sheet about 2 inches apart. Press dough balls gently with the palm of your hand, then sprinkle the tops with sugar.
- Bake for 9 to 10 minutes or until the edges are turning golden and centers are soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze. Whisk together powdered sugar, nutmeg, cinnamon and 2 tablespoons eggnog (or milk). If the icing is too thick to spread, add more eggnog/milk.
- Spoon the icing onto cooled cookies. Use the back of the spoon to spread slightly, leaving the edges bare.