Back in October 2014, Taylor Swift posted a recipe for Chai Sugar Cookies and it’s been on my baking to-do list ever since. Well I finally got around to making them and I can attest first-hand that they’re delicious! They’ve officially been added to my annual fall baking list.
Below is the recipe if you’d like to try them out for yourself…now/fall would be the perfect time to do so!
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INGREDIENTS
{for the cookies}
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract, or the seeds of 1 vanilla bean
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2-3 chai tea bags – (I use this brand)
{for the icing}
1 cup powdered sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 tablespoons milk or eggnog
INSTRUCTIONS
1. Turn on “Red” (Taylor’s Version). This step is not necessary but highly recommended for an optimal baking experience.
2. Using a mixer, beat the butter in a large bowl on medium for about 1 minute until it’s light and fluffy. Add in vegetable oil, granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.
3. Add 2-3 bags of chai tea leaves to the bowl and mix.
4. Stir in flour, baking soda and salt using mixer set on low speed.
5. Refrigerate dough for at least 1 hour, ideally 2-3 hours, While not mandatory, this makes the dough much easier to handle.
6. When you’re ready to bake the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease with butter or cooking spray. Shape the cookies into balls of dough that are 1-2 tablespoons large.
7. Bake for 8 to 12 minutes depending on your size and texture preference. For softer cookies, remove from the oven before the edges start to brown. Bake the cookies longer if you prefer them to be crunchier. Let the cookies cool on the baking sheet for 10 minutes or longer before icing.
8. For the icing: Mix together powdered sugar, nutmeg, cinnamon, and milk or eggnog. The more milk/eggnog you add, the more your icing will become a glaze. Once cookies have cooled, spoon on top or use a whisk to drizzle over cookies. Lightly sprinkle some cinnamon on top of the cookies as a finishing touch.
NOTES/TIPS
- In Taylor’s original recipe, she suggests using 1 chai tea bag, but I’ve found 3 to be the sweet spot.
- Icing alternatives: leave cookies plain, use plain or flavored cream cheese or use this vanilla glaze recipe.
- If baking for the holidays or a special occasion, add a few drops of food coloring to the icing and/or add sprinkles atop.
- You can also opt for this recipe, which is Joy the Baker’s version of Taylor’s original recipe.
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