Chewy butter cookies with lots of sugar and spice? Taylor Swift’s chai cookies are sure to be a hit.
There’s never a bad time for a batch of freshly baked cookies. But as the weather begins to cool and summer turns to fall, cookies with hints of sugar and spice are the perfect solution.
Take it from Taylor Swift herself, who came up with the most awesome way to dress up sugar cookies just in time for the changing seasons.
Taylor Swift’s Chai Cookies start with a delicious sugar cookie base, using a classic Joy the Baker recipe. The twist? A bag of chai tea leaves is added to the batter for a seasonal kick. You’ll want to snuggle up with a batch of these cookies, a big cup of tea, a warm blanket and T Swift songs on repeat.
What makes Taylor’s recipe special?
Taylor uses a tried-and-true recipe from baking genius Joy the Baker. Then she adds a bag of dried chai tea leaves to kick the batter up a notch and coats the cookies in a sweet spice glaze.
The result is super light buttery cookies with a soft middle and a hint of crispiness on the outer edge. The flavor is similar to a snickerdoodle but lighter and more complex. Notes of chai, cinnamon and nutmeg shine through, with the glaze adding the perfect touch of sweetness. They’re delicious for fall, and you can even swap the milk in the frosting for eggnog to make a cookie tray for winter.
Taylor Swift’s Recipe for Chai Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar, plus more for sugar tops
- 1/2 cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 bag of chai tea
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 tsp salt
Icing:
- 1-1/2 cups powdered sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 tablespoons milk or eggnog
Editor’s tip: Use eggnog instead of milk for a seasonal twist.
directions
Step 1: Start the dough
In a mixing bowl or the bowl of a stand mixer, cream the butter until fluffy. Stir in the oil until the butter and oil combine. Next, mix the sugar, powdered sugar, egg and vanilla extract. Cut the chai tea bag and mix the dry leaves into the paste.
Step 2: Finish the dough and chill
Stir in flour, baking soda and salt until dough begins to come together. It will be very sweet.
Place the bowl in the refrigerator and let the dough cool for at least an hour.
Step 3: Scoop and Bake
Preheat the oven to 350°F before removing the dough from the refrigerator. Using a cookie dough scoop, divide the dough into tablespoon-sized balls. Slightly flatten the dough balls, then place them on a greased or lined baking sheet, leaving space between each cookie.
Sprinkle tops with sugar. Bake the cookies for 8-12 minutes, until the outer edges are lightly browned. Take the cookies out of the oven and let them cool on the baking sheet for 15 minutes. Transfer the cookies to a wire rack to finish cooling.
Step 4: Top with frosting
Whisk together powdered sugar, cinnamon, nutmeg and milk. Pour frosting over cooled cookies and let stand 10 minutes.
Tips for Making Taylor’s Chai Tea Cookies
The key to making Taylor’s favorite chai cookies is the balance between sugar and spice. Use your favorite brand of chai tea to set the flavor base. Adding vanilla, cinnamon, and nutmeg to the frosting enhances the flavor of the cookie even more.
Bake the cookies for 8-12 minutes, depending on your texture preference. Removing the cookies when the edges are just starting to brown and leaving the baking sheet on top of the stove will result in a super soft center cookie. Bake the cookies longer if you prefer a crispier texture.
For the frosting, it is important to find the right icing sugar/milk ratio. For a thicker frosting, 1-1/2 cups powdered sugar mixed with 2 tablespoons milk is ideal. If you want a thinner frosting, add a little more milk. For an even thicker frosting, add more powdered sugar to balance out the liquid. Once the cookies are frosted, let them sit for 10 minutes to allow the frosting to set before taking the first bite.
More recipes you can make with tea
Marinades sometimes use coffee or espresso, and that inspired me to try tea and apple juice to spice up this sauce. —Kelly Williams, Forked River, New Jersey
During the hectic holiday season, I make this roast a lot. We scuffed it before and after shopping, and while gift wrapping. Root vegetables and roast beef make everyone feel good and calm. —Pat Dazis, Charlotte, North Carolina
Whether you snack on it in handfuls or eat it with milk or yogurt, you’ll be glad you found this granola recipe. —Rachel Preus, Marshall, Mich.
My chai flavored pie features layers of chocolate and caramel nestled in a salty pretzel crust. The truffles on top make it even sweeter. —Chantal Bourbon, Montreal, Quebec
I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using cake mix simplifies preparation and helps ease the holiday crunch. —Melissa Millwood, Lyman, SC
I’ve made batches of this simple jelly, winner at our county fair, to give as gifts for many years. When the jars are empty, people return them for a refill. —Robin Nagel, Whitehall, Montana
I’ve always loved the taste of chai tea, so I decided to try incorporating it into one of my recipes. Anyone who tastes my shortbread can’t believe how delicious it is. —Paula Marchesi, Lenhartsville, Pennsylvania
