Taylor Swift Chai Sugar Cookies
These Taylor Swift chai sugar cookies are soft, chewy, warmly spiced, and topped with a sweet chai glaze. Made with freshly milled flour or all-purpose flour, they're the perfect cozy fall cookie for baking days, movie marathons, and quiet afternoons with tea.
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Whisk
Ingredients
For the Chai Sugar Cookies
- ½ cup salted butter softened, 113 grams
- ½ cup vegetable oil 112 grams
- ½ cup granulated sugar plus extra for rolling, 100 grams
- ½ cup powdered sugar 60 grams
- 1 large egg
- 2 teaspoons vanilla extract 10 grams
- 2 cups all-purpose flour or 2 2/3 cups freshly milled flour blend 240 grams ( freshly milled 318 grams)
- ½ teaspoon baking soda about 2 grams
- ¼ teaspoon kosher salt about 1 gram
- 1 chai tea bag opened
For the Chai Glaze
- 1½ cups powdered sugar sifted, 180 grams
- ¼ teaspoon ground cinnamon about 0.7 gram
- ¼ teaspoon ground nutmeg about 0.5 gram
- 2 –3 tablespoons milk 30–45 grams
- 1 teaspoon loose chai tea about 2 grams
For Freshly Milled Flour All Purpose Blend
- 144 grams hard white wheat
- 174 grams soft white wheat
Instructions
- Preheat the oven – Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Cream the butter and oil – Add the softened salted butter and vegetable oil to a mixing bowl. Beat with a hand mixer or stand mixer until light and fluffy.
- Add the sugar and wet ingredients – Add the granulated sugar, powdered sugar, egg, and vanilla extract. Mix until smooth and evenly combined.
- Add the dry ingredients and chai – Add the flour, baking soda, kosher salt, and loose tea from the opened chai tea bag. Mix just until the dough comes together and no dry streaks of flour remain.
- Chill the dough – Cover the cookie dough and refrigerate for 1 hour. Chilling helps the cookies hold their shape and bake up thick and chewy.
- Shape the cookies – Divide the chilled dough into 12 evenly sized balls. Roll each ball in granulated sugar, arrange on the prepared baking sheet, and gently flatten each one.
- Bake the cookies – Bake at 350°F (177°C) for 9–14 minutes. For a soft, chewy texture, remove the cookies while they are still slightly underbaked in the center rather than waiting for them to become deeply golden.
- Cool completely – Allow the cookies to cool before glazing so the glaze stays on top instead of melting into the warm cookies.
- Make the chai glaze – Whisk together the sifted powdered sugar, cinnamon, nutmeg, 2 tablespoons of milk, and loose chai tea until smooth. Add additional milk as needed until the glaze reaches a smooth consistency for spooning over the cookies.
- Glaze the cookies – Spoon the chai glaze over the completely cooled cookies. Sprinkle lightly with cinnamon, if desired, and allow the glaze to set before serving.
Notes
- Chill the Dough – Refrigerate the cookie dough for the full hour before shaping and baking. This helps the cookies stay thicker and gives them their soft, chewy texture. Fresh Milled Flour Tip – Freshly milled flour adds a subtle nutty flavor to these chai sugar cookies. The recipe can also be made with all-purpose flour as provided in the original recipe. Watch the Bake Time – Slightly underbaking the cookies gives them the softest texture. Begin checking at 9 minutes and use the appearance and texture of the cookies rather than waiting for them to become deeply browned. Seasonal Glaze – For a holiday version, use eggnog in place of the milk in the chai glaze. It pairs naturally with the cinnamon, nutmeg, and chai flavors.