You found it! This is the BEST version of Taylor Swift’s (now famous) Chai Sugar Cookies. They are wildly popular right now….just in time for the holidays! We love them….. “All Too Well”! 🙂
This is our new favorite Christmas cookie! The first time we made them, they were devoured in two days……..serious “teardrops on my guitar”! These are PERFECT for holiday gifts, and they are just begging to be served on New Year’s Eve! (Psst: We love these budget friendly Christmas boxes for gift-giving cookies!)
Taylor Swift’s Chai Sugar Cookies with Eggnog Icing:
The Story Behind the Cookie
Swifties will remember when waaaaay back in October of 2014, Taylor posted these cookies on her Tumblr account. According to Mashed, Taylor said she took Joy the Baker’s Giant Vanilla Sugar Cookie recipe, opened a chai tea packet, added it to the cookie dough and…..voila! Chai Sugar Cookies. But, Taylor didn’t stop there! (I mean, she IS Taylor!) She iced them. With eggnog frosting. GAME CHANGER!
Since the basic cookie Taylor started with was from Joy the Baker, Joy published Tay’s upgraded Chai Sugar Cookie on her site. This is our favorite, as the spices found within a chai tea packet are in Joy’s recipe. No need to go out & buy chai tea bags! TOUCHDOWN.
Dear Taylor, if you ever hold a tailgate party & need an appetizer, might I recommend………
- Hot Baked Onion Dip (I mean, this is the BOMB!) Literally singing “You Belong to Me” right now!
- Holiday and Tailgate Appetizer: Cranberry Bacon and Cream Cheese Bites (fancy schmancy for New Year’s Eve)
- Slow Cooker Bourbon Meatballs (Because……”Tis the Damn Season”, of course!)
Each time you make these cookies, I promise they will take you “Back to December”!
Taylor Swift’s Chai Sugar Cookies with Eggnog Icing
Equipment
- Stand Mixer
Ingredients
Cookie Dough Ingredients
- 1 stick butter (unsalted / room temperature)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cardamom
- 1/8 teaspoon ground cloves
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- cinnamon sugar for rolling
Eggnog Glaze
- 1 1/2 cups powdered sugar
- 1/4 teaspoon ground nutmeg, plus a few pinches more to dust the tops of the cookies
- 3 tablespoons eggnog you can also use whole milk
Instructions
How to make the cookie dough:
- Use the paddle attachment in your stand mixer, and beat butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. At this stage, it might not fully incorporate with the butter but no worries….it will later.
- Add the granulated sugar, powdered sugar, and spices to the butter mixture. Beat until mixed. Add in the egg & vanilla and beat on medium speed until all ingredients are incorporated.
- Using a rubber spatula or a wooden spoon, add in the flour, baking soda, and salt all at once. You can also beat the mixture on low until blended.
- Refrigerate dough for 1 hour or freeze for 15 minutes. This is a sticky dough, and cooling it will make it easier to manipulate.
How to bake the cookies:
- While the cookies are chilling, preheat your oven to 350 degrees. Line a cookie sheet with either parchment paper or a silpat mat.
- Put your cinnamon sugar in a small bowl and set aside.
- If you want large cookies, scoop 2 tablespoons of dough onto the prepared cookie sheet and place them 2 inches apart. For smaller cookies, use 1 tablespoon of dough. Press the dough with your palms to make them 1/4 inch thick. Roll each cookie dough in the cinnamon sugar.
- Bake for 12=14 minutes for the large cookies or 8-10 for small cookies. Remove from oven and let the cookies cool on the cookie sheet for at least 10 minutes before moving them to a cooling rack.
How to make the Glaze:
- Whisk together the glaze ingredients in a medium bowl. Once the cookies are cooled, spread icing onto the center of each cookie. Dust with remaining nutmeg, if you wish. Store cookies in an airtight container at room temperature for up to 4 days.
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