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a stack of 5 taylor swift chai cookies
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5 from 32 votes

Taylor Swift Chai Cookies

A soft and chewy sugar cookie speckled with cozy chai spices and dipped in an eggnog glaze. This internet-famous Taylor Swift chai cookie deserves a spot in your cookies box because it's simple to make and the flavors give off the coziest holiday vibes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Paleo
Keyword: chai, christmas cookie, snickerdoodle, sugar cookies
Servings: 28 cookies

Equipment

  • Electric mixer or stand mixer
  • Baking Sheet
  • Parchment paper

Ingredients

Chai Cookies

  • 3 cups all-purpose flour spoon and leveled (can sub 1:1 gluten-free flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 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 all spice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 large egg + 1 large egg yolk at room temperature
  • 2 teaspoons vanilla extract

Eggnog Icing

  • 1 1/2 cups confectioner’s sugar
  • 2-3 Tablespoons eggnog or heavy cream
  • 1/8 teaspoon nutmeg

Instructions

  • Preheat oven to 375°F. Line two large cookie sheets with parchment paper or a silicone baking mat. Set aside.
  • Whisk the flour, baking powder, and baking soda together in a medium bowl.
  • In a separate medium bowl, whisk together the granulated sugar, ground cinnamon, ginger, cardamom, allspice, salt and pepper. Remove 1/3 cup of it to a small bowl for later when you’re ready to roll the cookies.
  • In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar with the spices on high speed until smooth and creamy, 2-3 minutes. Do not skip this step.
  • Add the egg, egg yolk and vanilla. Beat on medium-high speed until combined, another 1-2 minutes, until the yellow streaks are gone and the dough is light and fluffy. Scrape down the bottom and sides of the bowl with a rubber spatula.
  • With the mixer running on low speed, slowly add the dry ingredients, beating well after each addition. The dough should be thick.
  • Roll the cookie dough into balls, 1.5 Tablespoons each. Roll them into the chai-sugar topping and arrange them 2-3 inches apart on the prepared baking sheet.
  • Bake the cookies for 10 minutes. They will be soft and puffy. Allow cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely
  • While they’re cooling, make the frosting. Mix the powdered sugar, eggnog or heavy cream and nutmeg together in a medium bowl. Spoon the icing over the cooled cookies and allow to set.

Video

Notes

Storage: Baked cookies can be stored in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Baked cookies, with or without icing, can be frozen for up to 3 months. Thaw overnight in the fridge and enjoy!
Dairy-free: use vegan butter (we like Myokos) in the dough and almond milk for the icing.
Gluten-free: we tested these with 1:1 gluten-free baking flour (Bob's Red Mill) and it worked well.

Nutrition

Serving: 1cookie | Calories: 183kcal | Carbohydrates: 29.3g | Protein: 1.6g | Fat: 6.9g | Cholesterol: 24.7mg | Sodium: 89.5mg | Fiber: 0.5g | Sugar: 18.4g | Vitamin A: 58.5IU