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.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups (250 g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 chai tea bag
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 stick (113 g) unsalted butter ( room temperature)
- 1/2 cup (113 g) vegetable oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) powdered sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/2 cup (180 g) powdered sugar
- 2-3 tablespoon whole milk (or eggnog)
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
Instructions
- 1
Combine dry ingredients. In a large mixing bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cardamom, and chai tea until combined. Set aside.
- 2
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.
- 3
Add egg and vanilla. Then add the egg and vanilla and mix on medium speed until combined.
- 4
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.
- 5
Chill. Cover and chill in the refrigerator for at least 30 minutes to 1 hour.
- 6
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.
- 7
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.
- 8
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.
- 9
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.
- 10
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!