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A plate of frosted sugar cookies are arranged on a pink-rimmed plate, with one cookie partially eaten atop the stack. In the background, a glass mug of coffee sits, surrounded by cinnamon sticks and a pink cloth napkin on a white kitchen counter.

Taylor Swift Cookies

The recipe for Taylor Swift Cookies comes straight from Taylor herself! Chai sugar cookies with eggnog icing – perfect for the holidays!
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Prep Time 15 minutes
Cook Time 9 minutes
Refrigeration Time 1 hour
Total Time 1 hour 24 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 chai tea bag
For the Eggnog Icing
  • 1 cup powdered sugar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 3 tablespoons eggnog or whole milk

Method
 

  1. Step 1: Add the butter to the large bowl of a stand mixer fitted with a paddle attachment. Mix until butter is light and fluffy. Then add oil and mix until fully combined.
    A close-up view of a smooth, yellow mixture in a glass bowl, likely a batter or a thick custard. The mixture appears creamy and well-blended, with a few bubbles visible on the surface. The bowl is partially seen, and the mixture reaches halfway up the sides.
  2. Step 2: Add sugar, powdered sugar, egg, and vanilla. Mix until combined.
    A metal mixing bowl filled with smooth and creamy batter, slightly swirled in the middle. The batter has a light beige color and appears thick and well-mixed.
  3. Step 3: In a separate bowl, add flour, baking soda, salt, and the contents of the chai tea bag. Whisk until combined.
    A close-up view of a glass mixing bowl filled with a dry mixture of flour and seasoning. The texture shows small clumps and granules, suggesting the initial stages of a baking or cooking preparation.
  4. Step 4: Slowly add the dry ingredients to the wet ingredients while mixing on medium speed. Mix until dough forms and all ingredients are fully incorporated. You may have to scrape the sides of the bowl. Wrap dough in plastic wrap and refrigerate for 1 hour.
    A close-up view of a metal mixing bowl filled with a thick, creamy, and slightly textured dough mixture, likely for baking purposes. The dough appears well combined and ready for the next step in the baking process.
  5. Step 5: Preheat oven to 350. Remove dough from the fridge and scoop onto a baking sheet either covered with parchment paper or sprayed with cooking spray.
    A baking tray lined with parchment paper holds 12 evenly spaced, round scoops of cookie dough, arranged in a 4x3 grid. The tray is placed on a marble surface.
  6. Step 6: Bake for 9 minutes. Do not over-bake. The cookies will continue to cook on the pan once you pull them out.
    A baking tray with twelve evenly spaced, round cookies on parchment paper. The cookies appear soft and slightly golden with a lightly textured surface.
  7. Step 7: To make the icing, mix powdered sugar, nutmeg, cinnamon, and eggnog. Stir with a fork until combined.
    A small clear glass bowl filled with a beige, speckled mixture. A metal spoon is resting inside the bowl, and the bowl is placed on a white surface.
  8. Step 8: Let cookies cool and then drizzle icing over the top of each cookie.
    A plate of seven frosted cookies is placed on a pink napkin. Next to the plate are some cinnamon sticks, two tea bags labeled "Chai Tea," and a cup partially visible in the upper left corner. The cookies appear to have a light brown glaze on top.

Notes

  • Want to simplify this recipe? Taylor herself suggests using a premade sugar cookie mix and just adding the chai tea bag to the mix.
  • The icing is optional, as the cookies are delicious on their own, but I just love the eggnog flavor so I almost always ice them. If you aren’t icing the cookies, sprinkle them with a little bit of white sugar before baking.
  • If black tea isn’t your thing, then you can make up a chai spice mix to add to the dough. To a small bowl, add two teaspoons each of cardamom, allspice, nutmeg, cloves, and four teaspoons each of ginger and cinnamon. Mix together and use one to two teaspoons of the mix in your cookie dough. Save the rest for later! This mix tastes great in overnight oats, chia seed pudding, and hot chocolate!