Let’s be real for a second: is there anything better than the smell of warm spices wafting through the house on a lazy afternoon? I don’t think so!
If you’ve been hanging out in the baking corners of the internet, you’ve probably heard whispers about Taylor Swift’s famous chai sugar cookies. Well, I finally got around to making them, and let me tell you—they absolutely live up to the hype. These aren’t just your average sugar cookies; they have that soft, chewy texture we all crave, packed with the comforting warmth of a good chai latte.
Whether you’re a Swiftie or just someone who appreciates a really, really good cookie, you need to add these to your baking list immediately.
Why You’ll Love Them
What makes these special is the balance. You get that sweet, buttery base, but the chai spices add a sophisticated depth that keeps you reaching for a second (or third) one. Plus, that spiced icing on top? It’s the finishing touch that takes them from “good” to “I-can’t-believe-I-made-these.”
What You’ll Need
I’ve laid out the measurements in both UK and US formats so you can get straight to mixing without any math headaches.
The Cookie Dough:
Butter: 113g (1/2 cup / 1 stick) unsalted, softened
Oil: 120ml (1/2 cup) vegetable oil
Sugars: 100g (1/2 cup) granulated sugar + 60g (1/2 cup) icing sugar
Egg: 1 large
Vanilla: 2 teaspoons
Flour: 250g (2 cups) all-purpose flour
Leavening/Seasoning: 1/2 tsp bicarbonate of soda, 1/4 tsp salt, and the contents of 1 chai tea bag (or 1 ½ tsp chai spice blend)
The Spiced Glaze:
Icing Sugar: 180g (1 1/2 cups)
Spices: 1/4 tsp each of cinnamon and nutmeg
Liquid: 30–45ml (2–3 tablespoons) eggnog (or use milk/cream for a lighter version)
The Game Plan
1. Cream it up: Grab a large bowl and beat that softened butter until it’s nice and creamy. Add in your oil, both sugars, the egg, and your vanilla. Whisk it until it’s smooth.
2. Dry ingredients: In a separate bowl, whisk your flour, bicarb, salt, and your chai spices together. If you’re using a tea bag, just rip it open and dump the contents in!
3. Combine: Fold the dry into the wet. The dough is going to be quite soft—don’t panic, that’s exactly what we want.
4. The most important step: Cover it and pop it in the fridge for at least an hour. This is non-negotiable! It helps the flavors meld and prevents the cookies from spreading into flat puddles in the oven.
5. Bake: Preheat your oven to 175°C (350°F). Roll the dough into balls, pop them on a tray, and bake for 9–12 minutes until the edges are just looking golden.
6. The Glow Up: Once they’ve cooled down, whisk your glaze ingredients until smooth and drizzle it over the top.
A Little Pro-Tip
If you have the patience, chilling the dough overnight makes these even better. The spices really have a chance to infuse into the butter.
Have you tried this recipe yet? Drop a comment below and let me know how they turned out for you! Don’t forget to save this post so you have the recipe ready for your next baking day. Happy baking,
LCChaosandhome 