Taylor Swift Chai Cookies recipe

I have to admit, when I first heard about the Taylor Swift Chai Cookies, I was a little skeptical. A cookie recipe that went viral on social media, made famous by a pop superstar? It sounded like it could be more hype than substance. But as a lifelong baker and a devoted Swiftie, I knew I had to try it. I finally caved one crisp autumn afternoon, the kind that just begs for a cozy baking project. As I began mixing the dough, I was intrigued by the unconventional method—using the contents of a chai tea bag directly in the batter. The moment the cookies went into the oven, my entire kitchen was enveloped in the most incredible aroma: a warm, fragrant cloud of cinnamon, cardamom, and ginger, underscored by the sweet promise of a classic sugar cookie. When the timer went off, I pulled out a tray of perfectly soft, crackle-topped cookies. But the real magic, I soon discovered, was in the glaze. A simple mix of powdered sugar, nutmeg, and eggnog. I’d never thought to use eggnog in a glaze before, and the result was a revelation. It was creamy, spiced, and added a layer of festive richness that perfectly complemented the chai. The first bite was pure bliss. It wasn’t just a cookie; it was an experience. It tasted like a warm hug, like a cozy sweater, like listening to folklore on a rainy day. My family devoured them, and the recipe instantly earned a hallowed, permanent spot in my baking rotation. This isn’t just a celebrity recipe; it’s a genuinely brilliant, thoughtfully crafted cookie that lives up to every bit of the hype.

The Genius of Taylor’s Version: Deconstructing the Viral Recipe

Before we tie on our aprons, let’s break down what makes this specific recipe so unique and beloved. It’s not just a standard sugar cookie with some spices thrown in. A few clever, unconventional choices in the ingredients and technique are what elevate it from a simple treat to a cultural phenomenon.

The Chai Tea Bag Hack: A Stroke of Genius

This is the defining characteristic of the recipe. Instead of calling for a complex blend of individual spices, the recipe brilliantly simplifies the process by instructing you to cut open a chai tea bag and use the contents directly. This does a few things:

• Perfectly Balanced Flavor: Commercial chai tea blends are expertly balanced by tea masters. By using a pre-made blend from a tea bag, you are guaranteed a harmonious mix of cinnamon, cardamom, ginger, cloves, and other spices without having to buy and measure each one individually.
• Incredible Aroma: The finely ground tea leaves and spices in a tea bag are designed to release their aroma and flavor quickly. When baked into the cookie dough, they create an intensely fragrant cookie that smells as good as it tastes.
• Subtle Texture: The tiny flecks of tea and spice are visible in the finished cookie, adding a beautiful, rustic look and a subtle, interesting texture.

The Unique Cookie Base: A Softer, Cakier Sugar Cookie

This is not your typical crispy, chewy sugar cookie. The base of this recipe has a texture that is uniquely soft, tender, and almost cake-like. This is achieved through a couple of key ingredient choices:

• Oil Instead of Just Butter: While many cookie recipes rely on the creaming of butter and sugar to create air pockets for leavening, this recipe uses a combination of softened butter and oil. The oil is a liquid fat that coats the flour proteins more effectively, inhibiting gluten formation and resulting in a much more tender, moister crumb.
• Powdered Sugar in the Dough: Using powdered sugar (confectioners’ sugar) instead of only granulated sugar is another secret to the cookie’s delicate texture. Powdered sugar contains cornstarch, which also helps to create a softer, less chewy cookie. It dissolves more easily, leading to a smooth, uniform dough.

The Eggnog Glaze: The Unforgettable Finishing Touch

If the chai tea is the heart of the cookie, the eggnog glaze is its soul. This isn’t just a simple sugar glaze; it’s a flavor component that transforms the entire experience.

• Creamy Richness: The eggnog provides a creamy, liquid base for the glaze that is far richer and more flavorful than using milk or water.
• A Nod to the Holidays: The flavor of eggnog, with its notes of nutmeg and cream, instantly evokes a sense of holiday cheer and coziness. It perfectly complements the warm spices of the chai, wrapping the whole cookie in a festive flavor profile. The pinch of nutmeg in the glaze enhances this effect, making the cookie taste like the embodiment of the holiday season.

The Official Lyrics: Complete Ingredients List

This recipe is divided into the cookies and the iconic glaze. Using high-quality ingredients will make a noticeable difference in the final product. This recipe is based on the version Taylor Swift herself shared.

For the Chai Sugar Cookies (Yields approximately 2 dozen cookies):

• Butter: 1/2 cup unsalted butter, softened to room temperature
• Oil: 1/2 cup neutral oil (like vegetable, canola, or grapeseed oil)
• Sugar: 1/2 cup granulated sugar
• Powdered Sugar: 1/2 cup powdered sugar (confectioners’ sugar)
• Egg: 1 large egg
• Vanilla: 2 teaspoons pure vanilla extract
• Flour: 2 cups all-purpose flour
• Chai: 1 chai tea bag (a brand with a strong, spicy flavor is best)
• Baking Soda: 1/2 teaspoon baking soda
• Salt: 1/4 teaspoon kosher salt

For the Cinnamon Sugar Topping:

• Sugar: 1/4 cup granulated sugar
• Cinnamon: 1 teaspoon ground cinnamon

For the Eggnog Glaze:

• Powdered Sugar: 1 cup powdered sugar
• Nutmeg: 1/4 teaspoon ground nutmeg
• Eggnog: 1-2 tablespoons eggnog (use real, refrigerated eggnog, not the shelf-stable kind)

Step-by-Step Instructions: Your Baking Era Begins

Follow these instructions closely, especially the chilling step, for perfect, soft, and flavorful cookies every time.

Part 1: Making the Cookie Dough

1. Cream Butter and Sugars: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Add the oil, granulated sugar, powdered sugar, egg, and vanilla extract. Beat on medium speed until the mixture is light, fluffy, and well combined, about 2-3 minutes.
2. Add the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Carefully cut open the chai tea bag and empty the entire contents into the flour mixture. Whisk thoroughly to ensure the tea leaves and spices are evenly distributed throughout the dry ingredients.
3. Combine Wet and Dry: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until the dough is just combined. Be very careful not to overmix, as this can lead to tough cookies. Scrape down the sides of the bowl as needed.
4. Chill the Dough (Non-Negotiable!): Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This step is crucial. It allows the flavors to meld and prevents the cookies from spreading too much in the oven.

Part 2: Baking the Cookies

1. Preheat and Prepare: When the dough is done chilling, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Make the Cinnamon Sugar: In a small, shallow bowl, stir together the 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon.
3. Scoop and Roll: Remove the chilled dough from the refrigerator. Use a medium cookie scoop or a tablespoon to portion the dough into 1-inch balls. Roll each ball between your hands to make it smooth, then roll it in the cinnamon-sugar mixture until it’s generously coated.
4. Arrange and Flatten: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Use the bottom of a glass or a measuring cup to gently flatten each ball to about 1/2-inch thickness.
5. Bake: Bake for 10-12 minutes, or until the edges are set and the centers are still soft. The cookies should not be browned. They will look slightly underbaked in the middle, which is the key to their soft texture.
6. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. You must let them cool completely before glazing, or the glaze will melt right off.

Part 3: Glazing the Cookies

1. Mix the Glaze: In a small bowl, whisk together the powdered sugar and the ground nutmeg. Add 1 tablespoon of eggnog and stir until a smooth, thick glaze forms. If the glaze is too thick, add more eggnog, a tiny bit at a time, until it reaches a drizzling consistency. It should be thick enough to coat the cookie but thin enough to spread easily.
2. Ice the Cookies: Once the cookies are completely cool, use a spoon or a small spatula to spread a thin layer of the eggnog glaze over the top of each cookie. Let the glaze set for at least 30 minutes before serving or storing.

Nutrition Facts

• Servings: 24 cookies
• Calories per serving: Approximately 150-170 kcal

Disclaimer: This is an estimated nutritional value. Actual values can vary based on the specific brands of ingredients used, especially the fat content of the eggnog.

Preparation Time

• Active Time: 25 minutes
• Chilling Time: 1 hour (minimum)
• Cook Time: 12 minutes per batch
• Total Time: Approximately 1 hour 45 minutes

How to Serve: A Cookie for Every Era

These cookies are versatile enough for any occasion, from a quiet night in to a full-blown holiday party.

• The folklore Fireside Treat:
  • Serve the cookies still slightly warm on a rustic plate alongside a steaming mug of black coffee, hot tea, or a chai latte for a double dose of spice. This is the ultimate cozy, introspective snacking experience.
• The 1989 Holiday Party Staple:
  • Arrange the glazed cookies on a tiered platter for a stunning presentation at a holiday gathering. Their beautiful crackled tops and white glaze make them an elegant addition to any cookie spread.
  • They are a perfect, crowd-pleasing option for a cookie exchange.
• The Lover Gift Box:
  • Carefully stack the cookies in a festive tin or a clear cellophane bag tied with a beautiful ribbon. They make a thoughtful and delicious homemade gift for friends, neighbors, teachers, and fellow Swifties.
• The Midnights Snack:
  • Let’s be real, these are the perfect companion for a late-night listening session or a cozy movie marathon. Pair with a cold glass of milk for a dose of pure, nostalgic comfort.

5 Additional Tips for a Flawless Performance

1. Choose a High-Quality Chai Tea: The flavor of your cookie is entirely dependent on the quality of your tea. Use a robust, spice-forward chai blend. Brands like Tazo, Stash, or Twinings are excellent choices. Avoid weaker, more floral blends, as their flavor won’t be as prominent after baking.
2. Don’t Skip the Chill: I cannot stress this enough. Chilling the dough is the most critical step for achieving the correct texture and preventing the cookies from spreading into flat, greasy discs. The oil in the dough needs time to solidify. An hour is the minimum, but two hours is even better.
3. Get the Glaze Consistency Just Right: The perfect glaze should be an opaque white, not translucent. It should be thick enough to cling to the cookie without running off the sides, but still spreadable. If your glaze is too thin, add more powdered sugar. If it’s too thick, add eggnog drop by drop until you reach the desired consistency.
4. Embrace the “Underbaked” Center: The signature texture of these cookies is soft and cakey. To achieve this, you must pull them from the oven when the centers still look soft and slightly puffy. They will continue to set on the hot baking sheet. Overbaking will result in a dry, crumbly cookie.
5. Make Ahead and Freezing Instructions: You can make the dough and refrigerate it for up to 3 days before baking. You can also freeze the unbaked dough balls. Place the cinnamon-sugar-coated balls on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time.

Frequently Asked Questions (FAQ)

1. Can I use homemade chai spice instead of a tea bag?
Yes, you can. If you want a stronger spice flavor or don’t have chai tea bags, you can substitute the tea bag with a homemade spice blend. A good starting point would be: 1 tsp cinnamon, 1/2 tsp cardamom, 1/2 tsp ginger, 1/4 tsp allspice, and a pinch of black pepper. Whisk this into your flour mixture. Note that this will omit the flavor of the black tea leaves.

2. I don’t have eggnog. What can I use as a substitute for the glaze?
While eggnog provides the signature flavor, you can make a delicious glaze without it. Simply substitute the eggnog with whole milk or heavy cream. To mimic the flavor, add an extra pinch of nutmeg to the glaze. It won’t be exactly the same, but it will still be a fantastic spiced topping.

3. Why did my cookies come out flat?
Flat cookies are almost always the result of the dough being too warm when it went into the oven. This means it either wasn’t chilled long enough, or your butter was too soft (nearly melted) when you started. Also, ensure you are measuring your flour correctly by spooning it into the measuring cup and leveling it off, as too little flour can also cause spreading.

4. How do I store the finished cookies?
Once the glaze has completely set, store the cookies in a single layer in an airtight container at room temperature. If you need to stack them, place a sheet of parchment paper between the layers to prevent the glaze from sticking. They will stay soft and delicious for up to 4-5 days.

5. Can I make this recipe vegan?
Yes, you can adapt this recipe to be vegan with a few substitutions. Use a high-quality vegan butter substitute for the butter and a vegan egg replacer (like a flax egg) for the egg. For the glaze, use a plant-based eggnog (many almond, soy, or oat-based versions are available during the holidays). Ensure your sugars are certified vegan if that is a concern.

Print