Taylor Swift Chai Cookies
A soft, cozy chai-spiced sugar cookie dipped in dreamy eggnog icing, perfect for bringing warm holiday vibes and that internet-famous Taylor Swift charm to your cookie box.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 28 cookies
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chai Cookies
3 cups all-purpose flour (spooned and leveled; or 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 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon salt
⅛ teaspoon ground black pepper
1 large egg + 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
Eggnog Icing
1 ½ cups confectioners’ sugar
2–3 tablespoons eggnog (or heavy cream)
⅛ teaspoon ground nutmeg
Instructions
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats. Set aside.
In a medium bowl, whisk together flour, baking powder, and baking soda.
In another bowl, mix granulated sugar, cinnamon, ginger, cardamom, allspice, salt, and black pepper. Set aside ⅓ cup of this sugar-spice mix for rolling.
In a large bowl with a mixer, beat the butter and remaining spiced sugar on high speed for 2–3 minutes until creamy and fluffy.
Add the egg, egg yolk, and vanilla. Beat on medium-high speed until fully combined.
With the mixer on low, gradually add in the dry ingredients. Mix until a thick dough forms.
Roll dough into 1.5 tablespoon-sized balls and roll each in the reserved chai sugar. Place 2–3 inches apart on prepared baking sheets.
Bake for 10 minutes, until cookies are puffed and set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
While cookies cool, whisk together confectioners’ sugar, eggnog (or cream), and nutmeg to make the icing.
Drizzle or spoon icing over cooled cookies. Let set before storing or serving.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for 10 days.
Freezer-Friendly: Freeze baked cookies (with or without icing) for up to 3 months. Thaw overnight before enjoying.
Dairy-Free Option: Use vegan butter and almond milk in place of dairy ingredients.
Gluten-Free: Works well with 1:1 gluten-free flour (e.g., Bob’s Red Mill).
Find it online: https://allrecipesmade.com/taylor-swift-chai-cookies/
