Taylor Swift’s Chai Cookies

Taylor Swift’s Chai Cookies are a nice soft cookie with crispy edges that are filled with warm chai spice. These cookies are a melt in your mouth treat that you’ll go to again and again.

These cookies are simple and easy to make and their flavor reminds me of snickerdoodles, and would be perfect on a cookie tray.

Table of Contents

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• We appreciate your support
• History
• Fall cookie
• What does chai taste like?
• How to make
  • Ingredients
    • Chai tea
  • Get mixing
  • Why do you call for unsalted butter, then add salt?
  • Chill the dough & shape the cookies
  • Bake ‘em up
  • Icing
• Storage
  • Make ahead
  • How to store cookies
  • Can I freeze these?
• Changes to the recipe
  • Can these be gluten free?
• Serving suggestions
• Let’s keep in touch
• Recipe
• Taylor Swift’s Chai Cookies
  • Ingredients
    • Icing
  • Instructions
  • Notes
  • Nutrition

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

History

So, for those of you who may not be Swifties, a quick history of these cookies.

Yes, this recipe is actually from Taylor. A fan begged her for the recipe, and she first replied on Tumblr with a great description.

She also posted a picture of her handwritten recipe to Tumblr years ago. The original post has been taken down, but screenshots have been floating around the internet since 2014.

She used a basic sugar cookie recipe from Joy the Baker and added her own spin including a bag of chai tea and an eggnog glaze.

I first saw the recipe on Pinterest in the picture above on the right. That version is a little different, with less oil, a little milk added to the cookies, and 2 tea bags. I decided to make the original Taylor’s version.

And this is definitely a cookie I’ll make again.

Fall cookie

But why are you making a fall cookie in April? I know, so many people will tell you this cookie is all about fall sweaters, cozy flannels, and warm candles. And yes, it’ll be great for those things. Christmas in August!

But it’s a wonderful year-round cookie too! And, because I feel I missed out on so much of the baking season last year due to my remodel, I’m jonesing for some comfort now that I have a kitchen again.

You’ll see lots of baking and comforting dishes from me right now.

Oh, and one other thing, since I’ll be baking up a storm, I’m donating the cookies to the Seal Beach Animal Care Center. They have Bake Sales and all the proceeds go to support the animals.

So, if you live in the SoCal area, stop by. Their next bake sale is scheduled for April 27 & 28, 2024 when the Classic Car show is in town. You could even buy some Chai Cookies!

What does chai taste like?

In America, chai is a warm blend of spices with cardamom being the most common ingredient, cinnamon, ginger, and cloves are also often included. Pepper, coriander, nutmeg, and fennel can also be used. The base of chai is a black tea. The spice blend is made into a sweet, spicy, milky beverage that can be served hot or over ice.

In India, where the beverage originates, chai translates to “tea”. You’ll also want to try my Chai Concentrate to get the full flavors of the drink!

How to make

These are a simple sugar cookie that have been kicked up with some spices and topped with a lovely icing. They’re crisp on the outside and have a little soft chew on the inside.

If you’re new to baking, you’ll want to check out my Baking Tips for more information on how to make great cookies!

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

Ingredients

Let’s take a look at the ingredients & answer some questions about them.

• Unsalted butter. Make sure the butter is softened to room temperature, so you can easily leave a fingerprint in it, but it isn’t greasy or separated. Room temp ingredients are easier to mix, & the finished cookies will have a great melt-in-your-mouth texture because of this. We’ll use unsalted butter to control the amount of salt, and the salt will be added to the dough later to activate the leavening agent.
• Vegetable oil: You’ll want a neutral oil like generic vegetable oil, canola oil, avocado, or grapeseed oil. Oil is used for a crispy and tender texture.
• Powdered sugar: aka confectioners’ sugar will help absorb some of the moisture from the oil, and will keep these cookies nice and soft.
• Vanilla extract: You may see in the picture that I used vanilla bean paste. Feel free to use paste or pure vanilla extract.
• Baking soda: Baking soda is a nice strong leavening agent that makes cookies rise. Be sure you don’t use baking powder, as they are not the same. Also, check that your baking soda is fresh and not expired.
• Cinnamon & nutmeg: Check that your spices are fresh for the best flavor. You can also grate fresh nutmeg over the top if you prefer that to ground nutmeg.

Chai tea

A special call out for the chai tea because it’s an unusual ingredient.

Yes, you really can just cut open the bag of tea and drop it into the batter. It has a nice fresh flavor. And, I could even see adding two tea bags to the batter for a stronger chai flavor. Make sure the tea you use is finely chopped. If you open the bag and see larger pieces, you can process it spice grinder or small food processor. Tazo brand chai is nice and fine, so no grinding required.

Get mixing

Beat the softened butter in a large bowl on medium speed with a stand mixer or hand mixer for about 1 minute. Cookies can also be made using a fork and lots of stirring action.

Add the oil. It may not fully incorporate with the butter, but that’s ok.

Add the granulated sugar, powdered sugar, and the contents of the tea bag (yep, you’ll open up the tea bag and add in the whole thing). Beat to combine.

Make sure to really cream the butter and sugar well. The sugar needs to be completely dissolved in the fats, otherwise the cookies may be dry and sandy.

Add the egg and vanilla, beating on medium speed until completely incorporated.

Stir in the flour, baking soda, and salt all at once with the mixer set on low or using a spatula.

Why do you call for unsalted butter, then add salt?

Adding an exact amount of salt to baked goods allows you to control how much salt is in them. You’re never completely sure how much salt is in butter, as it can vary by brand, by season, and even by batch.

Salt is also used to activate the leavening agent, such as baking soda or baking powder, which makes the cookies rise.  

Chill the dough & shape the cookies

The dough will be soft, somewhere between a cookie dough and a cake batter. Cover and chill the dough in the fridge for about 1 hour or overnight, or freeze for 15 minutes.

Don’t skip chilling the dough. This step is to make sure the cookies don’t spread too much. It also allows the dough to absorb the chai flavors, the flour to absorb the moisture, and the butter to solidify. I typically recommend allowing the dough to chill overnight, as I think a longer chill means better cookies.

Preheat the oven to 350° F.  Line baking sheet with parchment paper or a Silpat.

For large cookies, scoop cookie dough into approximately 2” round balls. For smaller cookies use 1 tablespoon for each cookie. Place dough balls on the prepared cookie sheet, leaving about 2 inches apart. I recommend {affiliate link} cookie dough scoops so that all of the cookies are the same size.

Lightly press the dough to lightly flatten the disks.  

Bake ‘em up

Bake for about 9 minutes. The cookies should be slightly golden but the edges should not start to burn.

Let the cookies cool on the baking sheet for at least 10-15 minutes before transferring to racks to cool completely. I like to pull the Silpat or parchment paper off of the cookie sheet with the cookies still on top and let the cookies cool completely on the rack on the paper.

Icing

While the cookies cool, prepare the icing.

Make sure the cookies are completely cooled before icing them. Otherwise, the icing will melt.

In a medium bowl, combine powdered sugar, cinnamon, nutmeg, and a little of the milk at a time. Stir until smooth. Icing should be thick but spreadable. You don’t want the icing to run off the cookies.

Spread each cooled cookie with glaze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of fresh nutmeg or cinnamon if desired. Allow the icing to harden completely.

Storage

Make ahead

The dough can be stored, covered, in the fridge for up to 48 hours. You can also chill the dough, scoop the dough into balls, and store the balls in the fridge, ready to bake.

The icing can also be made ahead of time. Press plastic wrap directly to the top of the icing in a bowl so it doesn’t form a crust. Store at room temperature for a week. Heat it in the microwave, in 10 second bursts, stirring after each one to soften it. You can also add a little more milk if needed.

How to store cookies

Store the baked cookies in an airtight container at room temperature for up to 5 days. Place parchment or wax paper between layers to prevent the cookies from sticking together.

Can I freeze these?

The dough can be frozen, tightly wrapped in plastic wrap, for up to 3 months. When ready to bake, defrost the dough overnight in the fridge.

You can also freeze baked cookies in an airtight container for up to 2 months.

Changes to the recipe

Try using eggnog instead of milk in the icing glaze if you like. Any plant-based milk or coffee creamer (hello pumpkin spice!) will also work in the icing.

You can roll the cookie dough balls in cinnamon sugar or dust them with a sprinkling of sanding sugar before baking as well.

I could even see adding two tea bags to the batter for a stronger chai flavor.

Can these be gluten free?

These cookies will bake up nicely with a gluten free all-purpose 1:1 baking blend like King Arthur Baking or Bob’s Red Mill.

Serving suggestions

Would it be too much chai in you day to serve them with chai tea? I think not!  

Go for a great Mexican coffee with its spices. Or a nice Iced Shaken Coffee.

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Recipe

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Taylor Swift’s Chai Cookies

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Taylor Swift’s Chai Cookies are a nice soft cookie with crispy edges that are filled with warm chai spice. These cookies are a melt in your mouth treat that you’ll go to again and again.

Course cookies, DessertCuisine AmericanKeyword chai, sugar

Prep Time 1 hour hour 30 minutes minutesCook Time 9 minutes minutesTotal Time 1 hour hour 39 minutes minutes

Servings 20 cookies
Calories 145kcal
Author Debi

Ingredients

• ½ cup unsalted butter softened to room temperature
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup powdered sugar
• 1 chai tea packet
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Icing

• 1 cup powder sugar
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp milk or more for desired consistency

Instructions

• Beat the softened butter in a large bowl on medium speed with a stand mixer or hand mixer for about 1 minute. Cookies can also be made using a fork and lots of stirring action.½ cup unsalted butter
• Add the oil. It may not fully incorporate with the butter, but that’s ok. Add the granulated sugar, powdered sugar, and the contents of the tea bag (yep, you’ll open up the tea bag and add in the whole thing). Beat to combine.½ cup vegetable oil, ½ cup granulated sugar, ½ cup powdered sugar, 1 chai tea packet
• Add the egg and vanilla, beating on medium speed until completely incorporated.1 egg, 2 teaspoons vanilla extract
• Stir in the flour, baking soda, and salt all at once with the mixer set on low or using a spatula.2 cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
• The dough will be soft. Chill the soft dough for about 1 hour or overnight, or freeze for 15 minutes.
• Preheat the oven to 350° F. Line baking sheet with parchment paper or a Silpat.
• For large cookies, scoop cookie dough into approximately 2” round balls. For smaller cookies use 1 tablespoon for each cookie.Place dough balls on the prepared cookie sheet, leaving about 2 inches apart. Lightly press the dough to flatten the disks.
• Bake for about 9 minutes. The cookies should be slightly golden but the edges should not start to burn.
• Let the cookies cool on the baking sheet for at least 10-15 minutes before transferring to racks to cool completely. I like to pull the silpat or parchment paper off of the cookie sheet with the cookies still on top and let the cookies cool completely on the rack on the paper.
• While cookies cool, prepare the icing.
• In a medium bowl, combine powdered sugar, cinnamon, nutmeg, and a little of the milk at a time. Stir until smooth. Icing should be thick but spreadable. You don’t want the icing to run off the cookies.1 cup powder sugar, ¼ tsp cinnamon, ¼ tsp nutmeg, 1 tbsp milk
• Spread each cooled cookie with glaze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of fresh nutmeg or cinnamon if desired. Allow the icing to harden completely.

Notes

Makes about 2 dozen cookies.
Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 145kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 0.002mg | Calcium: 6mg | Iron: 1mg

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