Chai Tea Cookies are soft and chewy with slightly crispy edges. This recipe for Taylor Swift chai tea cookies has the perfect combination of sugar and spice.
Chai Tea Cookies
When I first heard about Taylor Swift chai tea cookies, I knew that I had to make my own version! These cookies are nothing short of heavenly –– soft and chewy on the inside, but slightly crispy on the outside.
Taylor’s original recipe uses an actual chai tea bag, but mine uses the same spices that are found in chai tea. The dough needs a bit of time to chill, but I promise it’s worth the wait!
Chai sugar cookies are my absolute favorite cookie when I want something with both sugar and spice. If I’m craving a sweet and tart combination, my go-to is these white chocolate raspberry cookies. And when I want a classic, comforting flavor combination, I’m sure to whip up a batch of these apple pie cookies.
Why you will love this recipe
- Only 25 minutes of active prep time
- Bold spiced flavor
- Perfect recipe to pair with tea or coffee
How to make perfect Chai Tea Cookies
Cream the butter and sugar. Use an electric mixer to cream the butter and sugar until fully smooth.
Add eggs and vanilla extract to the mixture. Mix in the eggs one by one. Once they are completely mixed in, add the vanilla extract.
Mix the dry ingredients in a separate bowl. After combining the dry ingredients, use a spatula to slowly mix them into the wet mixture. The result should be a stiff batter.
Chill the dough. The chilling process is key to the texture and taste of these cookies. For best results, cover the bowl of dough and chill in the refrigerator for at least two hours.
Preheat the oven and prepare baking trays. Line two trays with parchment paper while the oven preheats to 350 degrees F. Scoop the dough onto the trays, leaving 2 inches between each cookie. Lightly flatten the tops of the cookies by pressing down with a glass.
Bake until the edges are set and lightly golden. These chai tea cookies will be ready in about 10-12 minutes. A longer baking time will result in crispier cookies, while a shorter time will result in chewier cookies.
Place the cookies on a cooling rack. The cookies will continue to firm up more as they cool down.
Decorate and enjoy! If decorating with white chocolate, melt the chocolate first, then use a fork to drizzle it over the cookies.
Pro Tips
- I highly recommend chilling the dough overnight. Giving the cookie dough plenty of time in the fridge allows the flour to hydrate and absorb all the butter. It also helps the dough develop a bold spiced flavor.
- Rotating the baking trays ensures even cooking. I like to swap the trays halfway through the baking time so that each cookie turns out perfectly chewy and doesn’t risk being overcooked.
Key Ingredients and Substitutions for Chai Tea Cookies
Sugar: A mix of both brown and white sugar will give chai tea cookies the best taste and texture.
Eggs: I always let eggs sit out at room temperature for about 30 minutes before using them in baking recipes. This ensures that they don’t break the butter emulsion, which would result in cookies that are crispy and hard.
Butter: For best results, I use room temperature butter as it’s easy to incorporate into the dough and helps in achieving the perfect overall texture.
Spices: Cinnamon, ginger, ground cloves, all-spice, and cardamom give these cookies a rich, earthy chai flavor.
Frequently Asked Questions about Taylor Swift Chai Tea Cookies
What cookies pair well with chai tea latte?
Chai tea sugar cookies are, of course, a great option! Some of my other favorite sweet treats to enjoy with chai tea lattes include these old fashioned tea cakes, or simple cookies like gingerbread or shortbread.
How do I store chai sugar cookies?
Chai cookies can be stored at room temperature in an airtight container for up to 3 days.
These cookies can also be frozen for up to three months. For best results, I recommend wrapping each cookie tightly in plastic wrap, then placing them in a freezer-safe bag or airtight container.
What kind of icing goes well with chai tea cookies?
These cookies taste wonderful plain, but icing can certainly be added to take them to the next level.
The original Taylor Swift chai tea cookies feature a scrumptious eggnog glaze, but my personal favorite way to decorate these cookies is with a drizzle of melted white chocolate.
Chai Tea Cookies
Ingredients
- 2 1/2 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup butter at room temp
- 1 tsp vanilla extract
- 2 small egg at room temp
- 2 tsp cinnamon ground
- 1 tsp ginger ground
- 1/4 tsp cardamon ground
- 1/4 tsp all spice
- 1/4 tsp cloves ground
Optional
- 1/3 cup white chocolate chunks to decorate after baking
Instructions
- Use an electric mixer to cream the butter with granulated and brown sugar. Mix until smooth and creamy. It is essential to achieve a soft cream before following the next step.
- Add both eggs, one at a time, mixing very well after each addition. Eggs should be at room temperature; otherwise, they will break the butter emulsion, resulting in crispy and hard cookies. Next, add vanilla extract and mix to combine.
- Mix the dry ingredients (flour, salt, baking soda, and spices) in a different bowl. Then add them to the creamy batter. Use a spatula to combine; the result should be a stiff batter.
- Cover the bowl in film paper and let it chill in the fridge for at least 2 hours. The chilling process is key to the flavor and chewiness of the cookies. If possible, refrigerate it overnight.
- Before baking the cookies, preheat the oven to 350F and prepare at least two baking trays with baking paper. Scoop cookie batter into the prepared baking tray, leaving 2 inches between them. Lightly flatten the top with the bottom of a glass.
- Bake the cookies for 10-12 minutes or until the edges are set and lightly golden. More cooking time will result in crispy cookies, less cooking time more chewy cookies. For example, I baked them for 12 minutes, rotating the trays to get even baking in every cookie, and the result was chewy cookies in the center while crispy in the edges.
- After baking, let the cookies cool on a cooling rack. They will slightly harden when cool.
- If decorating the cookies with chocolate, melt the chocolate in the microwave in 60-second batches until fully melted.
Notes
- If you can make this cookie batter in advance to chill it overnight, you won’t regret it. Refrigerating the cookie batter allows the flour to hydrate and absorb all the butter and develop a bold spiced flavor.
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