Taylor Swift is currently taking the world by storm. Between the record-breaking Eras Tour to the recent announcement of the tour's film hitting theaters to the upcoming release of 1989 (Taylor's Version), the singer-songwriter is almost larger than life, at the moment. But with the brief hiatus from The Eras Tour, we wanted to explore one of Swift's favorite fall/winter treats: Chai Sugar Cookies.
The original sugar cookie recipe, which comes from JoyTheBaker.com, was "spiced" up a bit by Swift, who posted about the sugar cookies on her Tumblr (the post has since been taken down). Gives all-new meaning to (Taylor's Version).
More recently, JoyTheBaker.com even added Swift's recipe to its site! And today, we're gonna over that recipe with you all! After all, we are entering the fall season, and what better time to celebrate the changing of the seasons than to don your favorite flannel, listen to some evermore or Red, and bake Swift's Chai Sugar Cookies? Channel your inner fall Swiftie, and get baking!
Taylor Swift's Chai Sugar Cookie Recipe:
Ingredients:
- For the Sugar Cookie:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup powdered sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- Pinch of fresh cracked black pepper
- 1 large egg
- 2 teaspoons of vanilla extract
- 2 cups (250 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Cinnamon sugar for rolling
- For the Glaze Icing:
- 1 1/2 cups (180 grams) powdered sugar
- 1/4 teaspoon ground nutmeg, plus more for sprinkling the top of the cookies
- 3 tablespoons whole milk or eggnog
Instructions:
- Preheat the oven to 350 degrees F. Line the baking sheet with parchment paper.
- 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, and all of the spices. Beat to combine.
- Add the egg and vanilla, beating on medium speed until completely incorporated.
- 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. Refrigerate the dough for 1 hour or freeze for 15 minutes so it’s easier to handle.
- 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. Roll each cookie dough in a small bowl of cinnamon sugar.
- 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.
- In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with graze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of fresh nutmeg if you have it. Store cookies in an airtight container at room temperature for up to 4 days.
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