I made Taylor’s Chai Tea Cookies after spotting an unusual spice combo, and the surprising technique I used is explained below.

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I baked Taylor Swift’s Chai Cookies last weekend because I wanted to know if they were actually as charming as everyone said. They arrived like a lyric in cookie form, bright cardamom and warm cinnamon folding into every bite, little surprises of spice that kept me coming back.

I kept thinking of them as Taylor’s Chai Tea Cookies, and ended up craving them during my worst study nights. It feels like a snack with personality, kinda flawed but in the best way, and it fit right into my list of Fall Baking Recipes even though I messed up the first batch and loved it more.

Ingredients

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All purpose flour: provides carbs and gluten for structure, little fiber or vitamins
Unsalted butter: gives richness, mostly saturated fat and calories, makes cookies tender and rich
Granulated and brown sugar: sugars add sweetness and caramel notes, pure carbs, not much else
Egg: adds protein and moisture, helps bind dough and brown the cookie
Cinnamon: brings warm sweetness, antioxidants, low calories and strong aroma
Cardamom: gives floral, citrusy spice, intense flavor so you need very little
Chai spice mix: ginger, cloves, nutmeg and pepper add heat, depth and aromatic complexity

Ingredient Quantities

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/8 teaspoon ground black pepper

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons milk, if needed

About 1/2 cup coarse sugar for rolling, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat so cookies don’t stick.

2. In a bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground black pepper; set aside.

3. In a stand mixer or with a hand mixer cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.

4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat just until combined.

5. Add the dry ingredients to the wet in two additions and mix on low speed or fold by hand until just combined, don’t overmix or the cookies will get tough.

6. If the dough feels dry or crumbly add up to 2 tablespoons milk, 1 tablespoon at a time, until it holds together but is still soft. Tip: chilling the dough 20 to 30 minutes helps control spread if your kitchen is warm.

7. Use a cookie scoop or tablespoon to portion dough, roll into balls and if you want a sparkly crunch roll each ball in about 1/2 cup coarse sugar, optional. Place balls about 2 inches apart on prepared sheets and gently flatten each ball a little with your fingers.

8. Bake one sheet at a time for 10 to 12 minutes at 350°F, or until edges are set and centers still look slightly soft. Rotate the pan halfway through baking for even color.

9. Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.

Equipment Needed

1. Oven (preheat to 350°F)
2. 2 baking sheets plus parchment paper or a silicone mat
3. Stand mixer or hand mixer with paddle or beaters
4. 2 mixing bowls (one large for dry, one medium for wet)
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula for scraping the bowl
7. Cookie scoop or tablespoon for portioning dough
8. Small bowl for coarse sugar if you want to roll the balls
9. Wire cooling rack and oven mitts for moving hot pans

FAQ

Q: What temperature and time do I bake these cookies at?

A: Bake at 350°F (175°C) for about 10 to 12 minutes. The edges should look set and just golden, centers will still be soft, they firm up as they cool. Use parchment or silicone mats and rotate the sheet once if your oven bakes uneven.

Q: My dough is too dry or too sticky, what do I do?

A: If dry, add milk 1 teaspoon at a time up to 2 tablespoons until it holds. If sticky, chill the dough 20 to 30 minutes or toss in 1 to 2 tablespoons more flour. Don’t overmix or the cookies get tough.

Q: Can I chill or freeze the dough for later?

A: Yes. Chill at least 30 minutes to help shape and keep them from spreading, you can refrigerate up to 3 days. Freeze scooped dough balls up to 3 months, bake from frozen adding 1 to 2 minutes to the time.

Q: How do I get the best chai flavor, and can I change the spice levels?

A: Freshly ground spices pack the best punch. Toast whole cardamom briefly then grind if you can, brown sugar gives depth, and black pepper should be used sparingly. Tweak cinnamon or ginger up or down to taste, but go easy on cloves and pepper.

Q: Can these be made vegan or gluten free?

A: For vegan use plant butter and a flax egg (1 tbsp ground flax + 3 tbsp water). For gluten free use a 1:1 cup for cup GF flour blend with xanthan gum if your blend lacks it. Texture will differ a bit but they still work.

Q: How should I store the cookies and how long will they last?

A: Store in an airtight container at room temp 4 to 5 days. Refrigerate up to 10 days but they may dry out. For longer keep them frozen up to 3 months, thaw at room temp or warm briefly in a low oven.

Taylor Swift’s Chai Cookies Recipe Substitutions and Variations

All purpose flour: swap for a cup-for-cup gluten-free all purpose flour blend that already has xanthan gum. Use the same amount, maybe chill the dough a bit longer. It’ll be slightly more crumbly but still tasty.
Unsalted butter (1 cup / 2 sticks): use 1 cup vegan stick butter 1:1 for dairy-free, or solid coconut oil 1:1 for crisper edges. Coconut oil gives a faint coconut note so keep that in mind.
1 large egg: make a flax egg — 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes. Binds well, cookies may be a tad chewier.
3/4 cup granulated sugar: replace 1:1 with coconut sugar for a deeper caramel taste, or swap half the granulated for extra packed light brown sugar to up the chew and molasses flavor.

Pro Tips

1) Weigh your flour or spoon and level it. Too much packed flour = dry, tough cookies. A kitchen scale makes this foolproof, but if you dont have one, always fluff the flour, spoon it into the cup and level with a knife.

2) Brighten the spice mix by toasting whole spices briefly or warming the ground spices in a dry pan for 15 to 30 seconds. It wakes up the oils and makes the cardamom, ginger and cinnamon pop, just watch they dont burn.

3) Chill and stash dough balls for later. 20 to 30 minutes in the fridge cuts spread, but you can also freeze scooped balls on a tray then bag them. Bake from frozen and add about 1 to 2 minutes to the time for fresh-baked flavor on demand.

4) Control texture with sugar and timing. Roll in coarse or sanding sugar for a crunchier edge, or use a tiny bit more brown sugar and pull them out when centers still look slightly underdone for a chewier cookie. Also bake one sheet at a time on the middle rack for even color.

Taylor Swift's Chai Cookies Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made Taylor’s Chai Tea Cookies after spotting an unusual spice combo, and the surprising technique I used is explained below.

Servings

servings

Calories

172

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 2 baking sheets plus parchment paper or a silicone mat
3. Stand mixer or hand mixer with paddle or beaters
4. 2 mixing bowls (one large for dry, one medium for wet)
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula for scraping the bowl
7. Cookie scoop or tablespoon for portioning dough
8. Small bowl for coarse sugar if you want to roll the balls
9. Wire cooling rack and oven mitts for moving hot pans

Ingredients

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk, if needed
About 1/2 cup coarse sugar for rolling, optional

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat so cookies don't stick.
In a bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground black pepper; set aside.
In a stand mixer or with a hand mixer cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.
Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat just until combined.
Add the dry ingredients to the wet in two additions and mix on low speed or fold by hand until just combined, don't overmix or the cookies will get tough.
If the dough feels dry or crumbly add up to 2 tablespoons milk, 1 tablespoon at a time, until it holds together but is still soft. Tip: chilling the dough 20 to 30 minutes helps control spread if your kitchen is warm.
Use a cookie scoop or tablespoon to portion dough, roll into balls and if you want a sparkly crunch roll each ball in about 1/2 cup coarse sugar, optional. Place balls about 2 inches apart on prepared sheets and gently flatten each ball a little with your fingers.
Bake one sheet at a time for 10 to 12 minutes at 350°F, or until edges are set and centers still look slightly soft. Rotate the pan halfway through baking for even color.
Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.