Chai Sugar Cookies (Taylor’s Version)
These soft and chewy Taylor Swift chai sugar cookies made with warm chai spices and topped with a nutmeg glaze frosting are the perfect warm and cozy cookies for all my fellow Swifties.
Servings 18 cookies
Calories 251kcal
Equipment
Ingredients
- 2 cups (250 g) all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 chai tea bag
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 1 stick (113 g) unsalted butter room temperature
- ½ cup (113 g) vegetable oil
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) powdered sugar
- 1 large egg
- 2 teaspoon vanilla extract
Cinnamon Sugar
- ¼ cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
Icing
- 1 ½ cup (180 g) powdered sugar
- 2-3 tablespoon whole milk or eggnog
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
Instructions
- Combine dry ingredients. In a large mixing bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cardamom, and chai tea until combined. Set aside.
- Combine the butter, oil and sugar. In a large mixing bowl or the stand mixer bowl with the paddle attachment, beat the butter on medium speed for 1 minute then add the vegetable oil, sugar, and powdered sugar and mix for an additional 2-3 minutes until light and fluffy. Scrape down the sides of the bowl to combine.
- Add egg and vanilla. Then add the egg and vanilla and mix on medium speed until combined.
- Combine dry ingredients. Next, slowly combine the dry ingredients on low speed until just combined. Scrape down the sides of the bowl and mix combine.
- Chill. Cover and chill in the refrigerator for at least 30 minutes to 1 hour.
- Prepare oven. Preheat the oven to 350 degrees F and place the oven rack in the center position. Line your baking sheets with parchment paper.
- Scoop and cover in cinnamon sugar. In a small mixing bowl, mix the cinnamon and sugar. Using a cookie scoop, scoop the cookie dough. Roll each dough in the cinnamon sugar until covered.
- Gently flatten the cookie dough. Place the cookie dough balls onto the parchment paper-lined baking sheet about 2 inches apart from each other. Using your palm or a flat-bottomed glass gently press down the dough balls until they are about 1/4 inch thick.
- Bake. Bake each tray of cookies one at a time for 9-11 minutes or until lightly golden brown along the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Glaze. In a medium mixing bowl, mix the powdered sugar, milk, nutmeg, and cinnamon. When the cookies have cooled completely, spoon the glaze over the center. Enjoy!
Notes
- Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
- Use room-temperature butter and eggs. Room-temperature butter and eggs will be easier to blend into the chai spice cookie dough to create a smooth, uniform textured batter.
- Chill for at least 30 minutes. Chilling the cookies will allow the butter to solidify and allow the flour to hydrate which improves the taste and texture and prevents the cookies from spreading too quickly.
- Gently flatten the dough before baking. If you’d like a more evenly baked cookie without a hump in the center, use a flat-bottomed glass and press the dough down until it is about 1/4-1/2 inch thick.
- Use a cookie cutter for round cookies. For perfectly round chai sugar cookies, I recommend using a large cookie cutter and swirling the freshly baked Taylor Swift cookies on the baking tray to create perfect circles.
- Storage Instructions: You can store these Taylor Swift chai cookies in an airtight container in the refrigerator for up to 1 week.
- Freeze: you can freeze the baked chai sugar cookies in a freezer-safe container for up to 3 months.
Nutrition
Calories: 251kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 133mg | Potassium: 27mg | Fiber: 1g | Sugar: 23g | Vitamin A: 174IU | Vitamin C: 0.03mg | Calcium: 13mg | Iron: 1mg