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Taylor Swift’s Chai Cookies

Makes: 28 cookies


  • 3 cups all-purpose flour spoon and leveled
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 1 ⅔ cups granulated sugar
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ¾ tsp ground cardamom
  • ½ tsp ground all spice
  • ½ tsp salt
  • ⅛ tsp ground black pepper
  • 1 large egg + 1 large egg yolk at room temperature
  • 2 tsp vanilla extract

Eggnog Icing Ingredients:

  • ½ cups confectioner’s sugar
  • 2-3 tbsp eggnog or heavy cream
  • ⅛ tsp nutmeg


  • Preheat oven to 375°F. Line two large cookie sheets with parchment paper or a silicone baking mat. Set aside.
  • Whisk the flour, baking powder, and baking soda together in a medium bowl.
  • In a separate medium bowl, whisk together the granulated sugar, ground cinnamon, ginger, cardamom, allspice, salt and pepper. Remove ⅓ cup of it to a small bowl for later when you’re ready to roll the cookies.
  • In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar with the spices on high speed until smooth and creamy, 2-3 minutes. Do not skip this step.
  • Add the egg, egg yolk and vanilla. Beat on medium-high speed until combined, another 1-2 minutes, until the yellow streaks are gone and the dough is light and fluffy. Scrape down the bottom and sides of the bowl with a rubber spatula.
  • With the mixer running on low speed, slowly add the dry ingredients, beating well after each addition. The dough should be thick.
  • Roll the cookie dough into balls, 1.5 Tablespoons each. Roll them into the chai-sugar topping and arrange them 2-3 inches apart on the prepared baking sheet.
  • Bake the cookies for 10 minutes. They will be soft and puffy. Allow cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely
  • While they’re cooling, make the frosting. Mix the powdered sugar, eggnog or heavy cream and nutmeg together in a medium bowl. Spoon the icing over the cooled cookies and allow to set.