Taylor Swift Chai Cookies

Why You’ll Love This Recipe

I love how these cookies turn a classic sugar cookie into something special with a blend of fragrant chai spices. The addition of an eggnog (or cream) glaze makes them feel festive without being fussy. They’re simple enough for a weekday baking project but feel indulgent enough for a holiday cookie platter. Bonus? They stay soft for days and freeze beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chai Cookies:

• 3 cups all-purpose flour (can use 1:1 gluten-free flour)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 cup (2 sticks) unsalted butter, softened

• 1 2/3 cups granulated sugar

• 1 1/2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 3/4 teaspoon ground cardamom

• 1/2 teaspoon ground allspice

• 1/2 teaspoon salt

• 1/8 teaspoon ground black pepper

• 1 large egg + 1 large egg yolk, at room temperature

• 2 teaspoons vanilla extract

For the Eggnog Icing:

• 1 1/2 cups confectioner’s sugar

• 2–3 tablespoons eggnog or heavy cream

• 1/8 teaspoon nutmeg

Directions

1. I preheat the oven to 375°F and line two large baking sheets with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, and baking soda.

3. In another bowl, I whisk the sugar with all the spices and salt: cinnamon, ginger, cardamom, allspice, black pepper, and salt. I remove 1/3 cup of this spiced sugar and set it aside for rolling the dough balls later.

4. Using a stand or hand mixer, I cream the butter with the remaining spiced sugar for 2–3 minutes, until it’s light and fluffy.

5. I add the egg, egg yolk, and vanilla, then beat again until fully combined and the mixture is pale and smooth.

6. With the mixer on low, I slowly add the dry ingredients, mixing until the dough is thick and well combined.

7. I scoop out 1.5 tablespoon-sized balls of dough and roll them in the reserved chai sugar, then space them 2–3 inches apart on the baking sheets.

8. I bake the cookies for 10 minutes—they come out soft and puffed. After 5 minutes of cooling on the baking sheet, I move them to a wire rack to cool completely.

To make the icing:
9. While the cookies cool, I whisk together the powdered sugar, eggnog (or cream), and nutmeg until smooth. I spoon the icing over the cooled cookies and let it set before storing or serving.

Servings and timing

This recipe makes 28 cookies.

• Prep time: 20 minutes

• Bake time: 10 minutes

• Total time: 30 minutes

Variations

• I’ve made these dairy-free using vegan butter and almond milk in the glaze, and they still turn out amazing.

• For extra holiday flair, I sometimes add a pinch of clove or top the icing with cinnamon sugar.

• If I want a bolder chai flavor, I add a little finely ground black tea or use masala chai spice mix instead of the individual spices.

Storage/Reheating

Room temperature: I store these cookies in an airtight container for up to 5 days.

Refrigerator: They stay fresh for up to 10 days in the fridge—just let them come to room temp before eating.

Freezer: I freeze them (frosted or unfrosted) for up to 3 months. I thaw them overnight in the fridge or on the counter for a few hours before enjoying.

FAQs

Do I have to use eggnog in the icing?

No, I often use heavy cream or even milk. The eggnog gives it a holiday twist, but it’s not required for a delicious glaze.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 2 days before baking, or freeze it in pre-rolled balls and bake straight from the freezer (just add a minute or two to the baking time).

Can I skip the icing?

Absolutely. The cookies are soft, flavorful, and sweet enough on their own—but I personally love the extra touch the icing adds.

How do I make these gluten-free?

I use a 1:1 gluten-free baking flour blend, and they come out just as soft and chewy.

Can I use a cookie scoop?

Yes, using a medium cookie scoop makes it easier to portion out evenly sized dough balls for even baking.

Conclusion

These Taylor Swift Chai Cookies have earned a permanent spot in my holiday baking rotation. They’re cozy, spiced just right, and easy to make in under an hour. Whether I’m gifting a batch, setting them out at a cookie exchange, or just baking for myself, they always bring that warm, festive energy I’m looking for.

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