Taylor Swift Chai Cookies

We’re pretty much obsessed with these Taylor Swift Chai Cookies… just like we are with T Swift herself! When I came upon the chai sugar cookie recipe that Taylor made popular back in 2009, I just had to recreate it. I’m a huge Swiftie, and there is no way that I cannot have her favorite chai cookies on my site.

Her internet famous recipe was adapted from Joy the Baker’s vanilla sugar cookies. She followed the recipe as written but added the tea leaves from a chai tea bag and eggnog frosting. I wanted to recreate the flavors in her sugar & spice cookie recipe, but with a twist! Instead of having to buy chai tea and eggnog just for this recipe, I wanted to use actual spices to create the chai flavor. Our incredible snickerdoodle cookies recipe was the perfect base to adapt into amazing cookies that might just be even better than Tay-Tay’s version.

Reasons to love this recipe

• Delicious seasonal flavors. These have the perfect amount of spice. The rich, buttery dough is flavored with cinnamon, ginger, cardamom, allspice, nutmeg and cloves, then rolled in cinnamon and sugar before baking. They’re like snickerdoodle cookies but way better!
• Great texture. These cookies are slightly crisp on the outside, soft & chewy inside and loaded with warm spices. The sweet icing is the perfect contrast to the warm spices and really takes these to the next level.
• Perfect for the holidays. It’s cardigan season! Grab your scarf and blast “Christmas Tree Farm” to get in the holiday spirit. Then, whip up a batch of these delicious chai sugar cookies for fall gatherings, Thanksgiving or Christmas cookie tins!

Ingredients needed

The ingredient list for this Taylor Swift Chai Cookies recipe includes all of the basics that you’d expect to find in most cookie recipes. Plus, we’re adding a bold and spicy chai mix as well as a simple glaze to kick up the sweet and spicy flavors. Here’s everything you need:

• Butter. Use slightly softened, unsalted butter. If you only have salted butter available, just leave out the additional salt in the recipe.
• Sugar. We’re using granulated sugar, so as not to overwhelm the spicy taste.
• Egg. One egg is needed to add structure and stability.
• Vanilla. For subtle sweetness, warmth and flavor.
• Flour. All-purpose flour is recommended for a soft, tender cookie with the perfect amount of chewiness.
• Spices. We’re combining ground cinnamon, ground ginger, ground cardamom, allspice, ground nutmeg and cloves for a bold, spicy, and aromatic chai spice mix.
• Baking essentials. Baking powder, baking soda and salt ensures that the cookies bake properly.
• Sugar & Cinnamon. Combine sugar and ground cinnamon for rolling the cookie dough balls.
• For the icing. A simple mix of powdered sugar, milk and nutmeg is drizzled over the tops for extra flavor and sweetness.

How to make this recipe

Here’s how to whip up the T-Swizzle approved cookies from scratch: 

1. Beat butter & sugar. In a large bowl, use a stand mixer or a hand mixer and beat the softened butter and sugar on medium speed until combined and creamy, about 2 minutes.
2. Mix in egg & vanilla extract. Add the egg and 1 tsp vanilla extract; mix on high until fully combined. Scrape down the sides and bottom of the bowl as needed using a rubber spatula.

3. Combine dry ingredients. In a separate medium bowl, stir together the flour, cinnamon, ginger, cardamom, allspice, nutmeg, cloves, baking powder, baking soda, and salt.
4. Add dry mixture to wet ingredients. With the mixer running on low speed, gradually add the flour mixture to the butter mixture. Use a rubber spatula to scrape down the edges and bottom of the bowl, as needed. Once there are no more flour streaks, stop mixing. Do not over mix the dough. Then, place the dough in the fridge to chill for 30 to 60 minutes.

5. Prep pans. Preheat oven to 400 degrees F. and prepare a few baking sheets with parchment paper, or line with a silicone baking mat.
6. Roll the dough. Combine 1/3 cup sugar with the 1 1/2 tablespoons cinnamon in a small bowl. For each cookie, scoop out about 1 1/2 tablespoons of the dough and roll it into a ball. Roll the dough balls in the cinnamon/sugar mixture and place them 3 inches apart on a sheet pan.

7. Bake. Place into the oven and bake for 8 minutes and no more. The cookies may seem undercooked, but will continue to set after they are removed from the oven.
8. Cool. Allow cookies to cool on the pan for at least 5 minutes. Then, transfer them to wire racks to cool completely.

7. Make the icing. Whisk all of the ingredients together until no lumps remain. If the glaze is too thick, add more milk, and if the glaze is too thin, add more powdered sugar until it has reached your desired consistency. Drizzle a small amount over each cookie.

Expert tips

Taylor Swift’s cookies are super easy to make but here are some tips, so they’re perfect!

• Follow the recipe. For best results, follow the recipe as written unless substitutions are noted in the recipe notes. Definitely do not change the flour, as this could change the taste and texture of the cookies.
• Use fresh ingredients. Be sure that your baking soda and baking powder are fresh to ensure that these bake up properly. You’ll also want to use fresh spices for the best flavor.
• Measure flour correctly. Use a food scale to measure ingredients more precisely. If you don’t have one, lightly spoon flour (don’t pack or scoop) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
• Chill the dough. Be sure to refrigerate the cookie dough for at least 30 minutes (longer is better) before rolling the dough. This helps the butter solidify a little and ensures that the cookies don’t spread too much while baking.

Frequently asked questions

Variations

• Chai tea leaves. If you’d like to follow the chai cookies recipe that Taylor makes, substitute all of the spices, except the allspice, for 1 bag chai tea leaves. You can buy any bagged chai tea box from the tea aisle at the grocery store. You will open the chai tea packet to get the leaves out. They should already be really small and ready to put into the batter. Be sure to still add the salt.
• Eggnog glaze. Try an eggnog frosting, like Taylor. If you want just enough to drizzle, like in this recipe, simply substitute the milk for eggnog. However, if you’d like enough frosting to spread over the entire cookie, increase the measurements and use 1 1/2 cups (180 grams) powdered sugar, 1/4 teaspoon ground nutmeg and 3 tablespoons whole milk or eggnog.
• Spread the frosting. If you’d like enough frosting to spread over the chai cookies, instead of drizzling, use the measurements above. These cookies are also delicious without the frosting, so feel free to omit it completely.
• Pumpkin pie spice. Want to make a cookie that’s not quite so spicy? Substitute all of the spices for 2 teaspoons pumpkin pie spice or use 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves or allspice.

Storing and freezing

• Storing leftovers. Cookies will stay fresh for up to 7 days, stored in an airtight container at room temperature.
• Freezing. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. To freeze the cookie dough balls, place in the fridge for 1 hour. Then, place the solid and cold dough balls into a labeled zipped-top bag. Label the bag with the month and the baking temperature and place the bag in the freezer.

More favorite cookie recipes

• Apple Oatmeal Cookies
• Mexican Wedding Cookies
• Molasses Cookies
• Cinnamon Cookies
• White Chocolate Macadamia Nut Cookies
• Best Peanut Butter Cookies

If you try these, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

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Taylor Swift Chai Cookies

Yield: 20 cookies

Prep Time: 10 minutes mins

Cook Time: 8 minutes mins

Chill time: 30 minutes mins

Total Time: 48 minutes mins

Warmly spiced Taylor Swift Chai Cookies are absolutely irresistible! The simple dough is flavored with chai spices, then rolled in cinnamon and sugar for a crunchy exterior with a chewy middle. Finish with a drizzle of icing and you’ve got the perfect addition to your holiday cookie tray!

Author: Kim

Ingredients

• 1/2 cup (1 stick or 113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 1/2 cups (180g) all-purpose flour, spooned & leveled
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For rolling:

• 1/3 cup (70g) granulated sugar
• 1 1/2 tablespoons ground cinnamon

For icing:

• 1/2 cup (60g) powdered sugar
• 2-4 teaspoons milk
• 1/4 teaspoon ground nutmeg

Instructions 

• In a large bowl, use a stand mixer or a hand mixer and beat the softened butter and sugar on medium speed until combined and creamy, about 2 minutes.
• Add the egg and vanilla extract; mix on high until fully combined. Scrape down the sides and bottom of the bowl as needed using a rubber spatula.
• In a separate medium bowl, whisk together the flour, cinnamon, ginger, cardamom, allspice, nutmeg, cloves, baking powder, baking soda, and salt.
• With the mixer running on low speed, gradually add the flour mixture to the butter mixture. Use a rubber spatula to scrape down the edges and bottom of the bowl, as needed. Once there are no more flour streaks, stop mixing. Do not over mix the dough. Then, place the dough in the fridge to chill for 30 to 60 minutes.
• Preheat oven to 400 degrees F. and prepare a few baking sheets with parchment paper, or line with a silicone baking mat.
• To roll the cookies: Combine 1/3 cup sugar with the 1 1/2 tablespoons cinnamon in a small bowl. For each cookie, scoop out about 1 1/2 tablespoons of the dough and roll it into a ball. Roll the dough balls in the cinnamon/sugar mixture and place them 3 inches apart on a cookie sheet.
• Bake cookies for 8 minutes and no more. The cookies may seem undercooked, but will continue to set after they are removed from the oven.
• Allow cookies to cool on the pan for at least 5 minutes. Then, transfer them to a wire rack to cool completely.
• Make the icing: Whisk all of the ingredients together until no lumps remain. If the glaze is too thick, add more milk, and if the glaze is too thin, add more powdered sugar until it has reached your desired consistency. Drizzle a small amount over each cookie.

Notes

• Storing leftovers. Cookies will stay fresh for up to 7 days, stored in an airtight container at room temperature.
• Freezing. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. To freeze the cookie dough balls, place in the fridge for 1 hour. Then, place the solid and cold dough balls into a labeled zipped-top bag. Label the bag with the month and the baking temperature and place the bag in the freezer.

Variations

• Chai tea leaves. If you’d like to follow the chai cookies recipe that Taylor makes, substitute all of the spices, except the allspice, for 1 bag chai tea leaves. You can buy any bagged chai tea box from the tea aisle at the grocery store. You will open the bag to get the leaves out. They should already be really small and ready to put into the batter. Be sure to still add the salt.
• Eggnog frosting. Try an eggnog frosting, like Taylor. If you want just enough to drizzle, like in this recipe, simply substitute the milk for eggnog. However, if you’d like enough frosting to spread over the entire cookie, increase the measurements and use 1 1/2 cups (180 grams) powdered sugar, 1/4 teaspoon ground nutmeg and 3 tablespoons whole milk or eggnog.
• Spread the frosting. If you’d like enough frosting to spread over the chai cookies, instead of drizzling, use the measurements above. These cookies are also delicious without the frosting, so feel free to omit it completely.
• Pumpkin pie spice. Want to make a cookie that’s not quite so spicy? Substitute all of the spices for 2 teaspoons pumpkin pie spice or use 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves or allspice.

photos by jess at jess gaertner creative

Author: Kim

Course: cookies, Dessert

Cuisine: American

Serving: 1cookie, Calories: 135kcal, Carbohydrates: 22g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 72mg, Potassium: 22mg, Fiber: 1g, Sugar: 14g, Vitamin A: 159IU, Vitamin C: 0.05mg, Calcium: 19mg, Iron: 1mg

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