Taylor Swift's Chai Cookies
Updated: Nov 24
We are less than 1 month away from getting Taylor's Version of 1989 and I'm here for it. You know I'm a swiftie and if you haven't seen our Friendship Bracelet Lover House, Lavender Haze Cocktail, or Concert Confetti Shadow Box, go check them out. If you have seen them, let's add something new to our Taylor Swift content - Taylor Swift's Chai Cookies!
During her original launch of 1989, Taylor hosted Secret Sessions, where she invited fans to a secret album listening events and she made these Chai Cookies to bring to them. Yes, Taylor bakes! You can check out her 2014 Tumblr post where she shares her cookie recipe.
These cookies would be a great addition to an album-listening Taylor Swift party!
Taylor Swift's Chai Cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable oil, such as canola or sunflower 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
1 cup powdered sugar
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
3 tablespoons milk or eggnog (Taylor called them TAYblespoons and it's so frickin cute!)
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, or grease generously with butter or cooking spray.
2. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s okay. Add the granulated sugar, powdered sugar, egg, and vanilla, beating on medium speed until each ingredient is completely incorporated.
3. Stir in the flour, baking soda, and salt all at once using a wooden spoon or the mixer set on low. The dough will be soft.
5. Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.
6. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness.
7. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
For the icing:
1. Mix together your ingredients for the icing and drizzle on top of your cookies. Adjust the milk and powdered sugar as needed to get the consistency you like the best.
2. Drizzle or spread on your cookies. I sprinkled mine with a little bit of cinnamon to finish them off.
The cookies will keep for 3-4 days if stored in an airtight container.
As Taylor would say, " bakers gonna bake bake bake bake bake."
Happy almost 1989 Taylor's Version!