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.
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Servings: 28 cookies
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.
Recipe Equipment
Electric mixer or stand mixer
Baking Sheet
Parchment paper
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 | Vitamin C: 0mg
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