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A stack of three frosted cookies with light brown icing sits on a small wooden board. More cookies and a white mug are visible in the background.
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5 from 1 vote

Taylor Swift Chai Cookies Recipe

Taylor Swift's Chai Cookies recipe - this easy chai sugar cookie has a cinnamon frosting and they're SO good - soft and chewy with crisp edges and the frosting is perfect - make her cookie recipe for fall and holiday baking or to celebrate her music!
Prep Time30 minutes
Cook Time8 minutes
Chill Time1 hour
Total Time1 hour 38 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Author: Dorothy Kern
Cost: $10

Ingredients

For the cookies:

  • 2 cups (248g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 chai tea bag (see note)
  • ½ cup (113g) unsalted butter, softened
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the coating:

For the Icing:

  • 1 ½ cups (170g) powdered sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2-5 tablespoons milk (half and half, or heavy cream - see note)

Instructions

  • Whisk flour, baking soda, salt, and dry tea from the tea bag in a small bowl. Set aside.
  • Beat butter, vegetable oil, and granulated sugar until smooth, then mix in powdered sugar.
  • Mix in egg and vanilla, then add the dry ingredients to the wet ingredients and mix until smooth. Dough will be wet.
  • Use a 1-tablespoon cookie scoop to scoop balls of dough on a cookie sheet lined with parchment paper. If your dough is too loose to scoop you can chill it 30 minutes, but mine was okay to scoop.
  • Chill cookie dough balls for 1 hour.
  • Preheat oven to 350°F and line 2 cookie sheets with parchment paper or silicone baking mats.
  • Stir cinnamon and sugar in a small bowl. Roll each cookie dough ball in cinnamon sugar and place 2-inches apart on cookie sheets. Press a bit flat with the palm of your hand.
  • Bake 7-9 minutes or until flattened and light golden around the edges and on the bottom.
  • Cool completely before frosting.
  • Make the frosting by whisking powdered sugar, cinnamon, and nutmeg in a medium bowl.
  • Add 2 tablespoons milk and whisk, adding more milk or cream until desired consistency (see note).
  • Frosting will dry a bit but will still transfer, only stack between sheets of parchment or wax paper. Store in an airtight container for several days or freeze for up to 2 months.

Video

Notes

  • Don’t make the tea; just cut open the tea bag and use the dried spices. Use 2 tea bags for a stronger flavor. Or, use spices: 1 teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon nutmeg, ¼ teaspoon cardamom, 1/8 teaspoon cloves, and a pinch of black pepper.
  • Re: milk for the frosting – You can use any kind of milk, cream, half and half, or non dairy milk. The less fat in the milk the less you’ll need (i.e. regular milk will need less than heavy cream). The more fat in the milk you’ll need more of it. The more fat in the milk makes a thicker frosting (less fat makes more of a drizzle). This is why I say to start with 2 tablespoons and add more slowly so you don’t add too much.

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 104IU | Vitamin C: 0.004mg | Calcium: 5mg | Iron: 0.4mg

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