Taylor Swift’s Chai Tea Eggnog Cookies

If you are looking for the ultimate cozy winter treat, Taylor Swift’s famous Chai Tea Eggnog Cookies are a viral sensation that absolutely lives up to the hype. Originally shared by the pop star on her Tumblr back in 2015, this sweet recipe has become an iconic staple of the holiday season for fans around the world.

The cookies feature a soft, buttery base infused with the warm, aromatic spices of a crushed chai tea bag directly in the dough. After a quick chill in the freezer, they bake up perfectly tender. But the real magic happens after they come out of the oven: they are finished with a simple, sweet eggnog and powdered sugar icing, dusted lightly with ground nutmeg and cinnamon. It is a festive, comforting bite perfect for cookie swaps, holiday parties, or listening to your favorite albums!

Pro-Tips for Perfect Cookies

To ensure your cookies bake up beautifully and hold their shape, keep these crucial kitchen tips in mind:

• Crush the Tea: Do not skip crushing the tea bag before opening it! Beating the bag lightly with a glass or spice container helps release the natural oils and breaks the tea leaves down into finer pieces, ensuring the spice flavor is evenly distributed throughout the dough.
• The Quick Chill: The recipe calls for placing the dough in the freezer for 10 minutes. This is crucial! The chill firms up the butter and oil in the dough, preventing the cookies from spreading into flat, crispy puddles while baking.
• Patience with the Icing: Allow the cookies to cool partially on the baking sheet before drizzling them with the eggnog icing. If the cookies are piping hot straight from the oven, the icing will simply melt and run completely off the edges.

Delicious Variations to Try

This fun celebrity recipe is easily adaptable to your pantry. Try these simple swaps:

• Change the Tea: While chai is the signature flavor, you can absolutely experiment by swapping the chai tea bag for Earl Grey (to make London Fog cookies) or a spiced cinnamon apple tea.
• No Eggnog? No Problem: If it is out of season or you simply do not like eggnog, you can easily substitute the tablespoon of eggnog in the icing for heavy cream or whole milk. Just add a tiny splash of vanilla extract to make up for the lost flavor!
• Add a Crunch: For an extra layer of texture, sprinkle the freshly iced cookies with finely chopped toasted pecans or a dusting of sparkling sugar before the icing sets.

Also Read : Easy Sausage Rolls

Taylor Swift’s Chai Tea Eggnog Cookies

Recipe by RecipesVilla

0.0 from 0 votes

Servings

1

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

250

kcal

Ingredients

• The Chai Cookies:

• 1 stick unsalted butter, softened

• 1/2 cup vegetable oil

• 1/2 cup confectioners’ sugar

• 1/2 cup granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 1 chai tea bag

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher salt

• The Eggnog Icing:

• 1 cup confectioners’ sugar

• 1 tablespoon eggnog

• Ground nutmeg, to taste

• Ground cinnamon, to taste

Directions

• Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Cream the Wet Ingredients: Add the softened butter to the bowl of a stand mixer and beat until smooth. Add the vegetable oil, confectioners’ sugar, granulated sugar, egg, and vanilla extract to the bowl and mix until fully combined and creamy.
• Prepare the Tea: Place the chai tea bag on the counter. Crush the leaves inside by lightly beating the bag with a heavy glass or spice container. Cut the tea bag open and pour the crushed contents directly into the mixing bowl.
• Add the Dry Ingredients: Add the all-purpose flour, baking soda, and kosher salt to the wet mixture. Mix on low speed just until the dry ingredients are fully incorporated into a soft dough.
• Chill: Transfer the dough to a large mixing bowl (if not already in one) and place it in the freezer for exactly 10 minutes to firm up.
• Form and Bake: Remove the dough from the freezer and roll it into small, uniform balls. Place the balls onto the parchment-lined baking sheet and gently flatten the tops slightly with your fingers. Bake in the preheated oven for 10 minutes.
• Make the Icing: While the cookies bake, prepare the icing. Add the confectioners’ sugar, eggnog, nutmeg, and cinnamon to a medium mixing bowl and whisk until smooth. (If the icing is too thick, add another tiny drop of eggnog; if it is too thin, add a sprinkle of powdered sugar).
• Ice and Serve: Remove the cookies from the oven and allow them to partially cool on the baking sheet. Drizzle the warm cookies with the eggnog icing, let them set for a few minutes, and enjoy!

Notes

• Storage: Store the completely cooled and iced cookies in an airtight container at room temperature for up to 4 days. Place a sheet of wax paper or parchment between layers so the icing does not stick.
• Freezing: You can freeze the unbaked, rolled dough balls in a freezer-safe bag for up to 3 months. Bake straight from frozen, adding 1 to 2 extra minutes to the baking time.