I make soft and chewy sugar cookies infused with cozy chai spice and top them with a sweet, spiced eggnog glaze. Inspired by Taylor Swift’s own favorite fall treat, these cookies are comforting, aromatic, and full of flavor.

Taylor Swift Chai Sugar Cookies

Why You’ll Love This Recipe

I love these cookies because they’re more than just sugar cookies—they’re layered with warm chai spices that make each bite feel like autumn. They come together easily, and the glaze adds the perfect touch of sweetness and creaminess. Every time I bake them, they fill my kitchen with the scent of cinnamon, nutmeg, and vanilla. Plus, they’re a fun and nostalgic recipe with a little celebrity charm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
½ cup vegetable oil
½ cup granulated sugar
½ cup powdered sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
1 chai tea bag (use the dry tea leaves inside)
Cinnamon sugar (for rolling: a mix of granulated sugar, cinnamon, and a pinch of salt)

For the glaze:

1 cup powdered sugar
2 tablespoons eggnog (or milk)
Dash of ground nutmeg
Dash of ground cinnamon

Directions

I start by beating the softened butter in a mixing bowl until creamy. Then I add the vegetable oil, granulated sugar, and powdered sugar, and beat everything together until it’s smooth and fluffy.
I mix in the egg and vanilla extract until just combined.
In a separate bowl, I whisk together the flour, baking soda, salt, and the dry chai tea leaves. I slowly stir the dry mixture into the wet ingredients until a soft dough forms.
I cover the dough and chill it in the refrigerator for at least an hour to help it firm up.
Once chilled, I preheat the oven to 350°F and line my baking sheets with parchment paper.
I scoop out tablespoon-sized balls of dough, roll them in cinnamon sugar, and place them on the baking sheets about two inches apart. I gently press them down slightly.
I bake the cookies for about 9 to 10 minutes, just until the edges are set and the centers are still soft. I let them cool on the pan for a few minutes before transferring to a wire rack.
While they cool, I whisk together the glaze ingredients until smooth. Once the cookies are completely cool, I spoon on the glaze and gently spread it across the tops, letting it set before serving.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 15 minutes
Chill time: 1 hour
Bake time: 10 minutes
Total time: 1 hour 30 minutes

Variations

I like to use a homemade chai spice blend instead of tea leaves sometimes—just a mix of cinnamon, ginger, cardamom, nutmeg, and cloves.
If I don’t have eggnog, I use regular milk for the glaze and it still turns out great.
I’ve added white chocolate chips or chopped pecans for extra texture.
For a crispier edge, I roll the dough in coarse sugar instead of regular cinnamon sugar.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. I keep parchment between the layers to protect the glaze.
To freeze them, I wrap the cooled cookies in plastic wrap and place them in a freezer-safe bag or container. They keep well for up to 2 months.
If I want to freeze the dough instead, I roll it into a log, wrap it tightly, and slice it after thawing. I let it defrost in the fridge overnight before baking.

FAQs

How do I use the chai in the cookies?

I open a chai tea bag and add the dry tea leaves directly into the flour mixture. It gives the cookies that classic chai flavor without needing to steep anything.

Do I really need to chill the dough?

Yes, chilling helps the dough firm up and prevents the cookies from spreading too much while baking. It also lets the flavors develop more fully.

Can I skip the glaze?

I can, and the cookies still taste great. But I think the glaze adds a nice layer of flavor and makes them feel more special.

Can I make them gluten-free or dairy-free?

Yes, I’ve used gluten-free all-purpose flour and dairy-free butter and milk alternatives. The texture changes slightly, but the flavor stays delicious.

How do I keep the glaze from getting messy?

I always make sure the cookies are completely cool before glazing. I also let the glaze set fully at room temperature before stacking or storing.

Conclusion

I keep coming back to these Taylor Swift chai sugar cookies because they’re comforting, delicious, and simple to make. Whether I bake them for a cozy night in or to share with friends, they always get compliments. They’re the perfect mix of warm spice, soft texture, and sweet glaze—and they never go out of season in my kitchen.