She’s had countless chart-topping hits, influences global economies with a glance, and sprinkles generosity and joy wherever she goes. But Taylor Swift has another talent. She’s a home baker – and her Chai Cookies Recipe is a winner.
Whether you’re a lover (my hand is up) or feel a little less enthusiastic about her (cause, really, how could anyone hate her?!), I reckon you’ll fall be a superfan of Taylor Swift’s cookie recipe regardless.
Jump to:
Taylor’s Recipe (adapted for Australians)
Toll House Cookies, Banana Split, Texas Sheet Cake, Key Lime Pie and Ambrosia Salad are just some examples of recipes that have been shared around here for decades after arriving from the US.
So, to celebrate Taylor’s visit to Australia during the Eras Tour, I decided to bake up her Iced Chai Cookies.
Will Aussies love them? The cookies are amazing, and well deserve their popularity. Here, I’ve “Australian-ised” Taylor’s recipe by using Aussie terms (for example, we generally use “bicarb soda” to refer to the same thing Americans call “baking soda”) and Australian units and measurements.
I stopped short of changing the name to Chai Biscuits. We are usually very adamant that what Americans know as “cookies” are called “biscuits” in the land down under. However, there are exceptions. Like chocolate chip cookies. And I reckon this one also falls in that category.
I’ve included an image of Taylor’s handwritten recipe below. However, please keep scrolling for the updated “Aussie” version in the recipe card below.
Image from @taylahschild on Instagram.
Ingredient notes
To make the cookies, you’ll need:
- unsalted butter
- vegetable oil
- caster sugar
- icing sugar
- egg
- vanilla extract
- plain flour
- bicarb soda
- salt
- chai teabags (contents only) – I used Twinings Vanilla Chai teabags which are available in supermarkets.
You’ll also need a few extra things for the icing:
- more icing sugar
- milk
- a little cinnamon and sprinkles (optional, to decorate).
See the recipe card for quantities.
How to make Taylor Swift Chai Cookies
The recipe is fairly straightforward. However, you will need to be a bit organised (there’s some resting time). I’ll also add some tips to get through any trickier parts.
Are you ready for it?
(Swifties, did you hear Taylor sing that heading?)
Get the butter out of the fridge about half an hour before you start. It needs to soften before you beat it.
Measure the ingredients and then beat the softened butter and oil together until combined.
You’ll need a stand mixer or handheld electric beaters (or a wooden spoon and plenty of stamina) here.
TIP: Start on slow speed and increase gradually to avoid oil splashes.
Next, add both the sugars, the lightly whisked egg and the vanilla extract. Beat again until smooth.
Stir in the flour, baking soda and salt (sifted together) along with the chai tea. Stir until combined but don’t over-stir.
Chill out
Place the mixture in the fridge and chill for about 1 hour.
While mixture is chilling, pre-heat oven to 180 degrees celsius / 360 degrees fahrenheit and line two baking trays with baking paper.
Pop on your favourite Taylor album while you’re waiting! (Mine? Lover)
Let’s roll
Roll the chilled mixture into balls (about 1 ½ tablespoons of mixture each) and place on prepared trays. You’ll need to allow room for cookies to spread.
TIP: The mixture will still feel soft and may be a bit sticky and difficult to handle. Coat your hands in flour before attempting to roll – it should be a lot easier.
Bake
Bake your Taylor Swift Chai Cookies for about 10 minutes.
Allow cookies to cool on the tray for 10 minutes before transferring to a cooling rack.
Allow to cool completely before icing.
Ice
Sift the icing sugar and then add the milk, only a little at a time, until you have a soft, slightly runny mixture. You may not need all the milk or you may need a little extra.
Place a teaspoon of the icing mixture on top of each (completely cooled) cookie and allow to spread or encourage spreading using the back of the spoon.
Bejeweled
I’ve added a little Aussie swiftie enthusiasm to this recipe.
Yes, these cookies are bejeweled!
I’ve not only added a little sprinkle of cinnamon to the icing – there’s also gold and crystal sprinkles.
Storage
Store these cookies at room temperature in an airtight container for up to a few days.
They’ll last about a week if stored in an airtight container in the fridge. You can also freeze them. Freeze the baked cookies in freezer bags or an airtight container for up to 3 months.
Recipes I’d love to share with TS
I’m hugely thankful for the joy Taylor Swift is bringing to so many during her tour – and also for sharing this Chai Cookies Recipe!
After the tour, I’m hoping she can enjoy doing some more of the other things she loves. Like home baking! Here are the Aussie recipes I reckon she’d love:
Taylor Swift Chai Cookies
Sweet, soft and spicy, this is the recipe for the megastar’s popular Iced Chai Sugar Cookies – Aussie style!
Equipment
-
baking trays
-
electric beaters
Ingredients
Chai Cookies
- ½ cup unsalted butter (125 grams) (softened at room temperature for ½ hour)
- ½ cup vegetable oil (125 ml)
- ½ cup caster sugar (110 grams)
- ½ cup icing sugar (70 grams)
- 1 egg (60-70 grams) (whisk lightly before adding)
- 2 teaspoons vanilla extract
- 2 cups plain flour (270 grams)
- ½ teaspoon bicarb soda
- 1 pinch salt
- 1 or 2 chai teabags (contents only)
Icing
- 1 ½ cups icing sugar
- 4 ½ tablespoons milk
- a little cinnamon and sprinkles (optional, to decorate)
Instructions
Chai Cookies
-
Beat butter and oil together until combined. (Start on slow speed and increase to avoid oil splashes.)
-
Add sugars, egg and vanilla extract and beat again until smooth.
-
Stir in flour, baking soda and salt (sifted together) along with the chai tea. Stir until combined.
-
Chill mixture for about 1 hour.
-
While mixture is chilling, pre-heat oven to 180 degrees celsius / 360 degrees fahrenheit and line two baking trays with baking paper.
-
Roll chilled mixture into balls (about 1 ½ tablespoons of mixture each) and place on prepared trays (allow room for cookies to spread).
-
Bake for 10 minutes.
-
Allow to cool on tray for 10 minutes before transferring to a cooling rack.
-
Allow to cool completely before icing.
Icing
-
Sift icing sugar and then add milk, a little at a time, until you have a soft, slightly runny mixture.
-
Place a teaspoon of the mixture on top of each cookie and allow to spread or encourage spreading using the back of the spoon.
-
Decorate with a little sprinkle of cinnamon and gold or crystal sprinkles.
Nutrition
Calories: 132kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 29mgPotassium: 20mgFiber: 0.3gSugar: 14gVitamin A: 133IUCalcium: 7mgIron: 1mg
