Cocina Cuadrada

Chai Sugar Cookies

Baking Para Probar
Prep 1 hr 30 min
Cook 12 min
Total 1 hr 45 min
Servings
24

This one comes straight from Joy the Baker — Taylor Swift’s own chai sugar cookies, and they absolutely deliver.

Ingredients

Cookies

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • Pinch of fresh cracked black pepper
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • Cinnamon sugar for rolling

Glaze

  • 1 1/2 cups powdered sugar
  • 1/4 tsp ground nutmeg, plus more for sprinkling
  • 3 tbsp whole milk or eggnog

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Using a stand mixer with paddle attachment, beat 1/2 cup butter on medium speed for 1 minute. Add 1/2 cup vegetable oil (it may not fully incorporate, which is fine). Add 1/2 cup granulated sugar, 1/2 cup powdered sugar, and all spices. Beat to combine.
  3. Add 1 egg and 2 tsp vanilla, beating on medium speed until completely incorporated.
  4. Stir in 2 cups flour, 3/4 tsp baking soda, and 1/2 tsp salt using a wooden spoon or mixer on low.
  5. Refrigerate dough for 1 hour, or freeze for 15 minutes for easier handling.
  6. Scoop 2 tbsp dough onto sheet about 2 inches apart. Press to 1/4-inch thickness with your fingers. Roll each portion in cinnamon sugar.
  7. Bake 12–14 minutes for larger cookies or 8–10 minutes for smaller cookies. Cool on sheet for at least 10 minutes before transferring to racks to cool completely.
  8. Whisk together 1 1/2 cups powdered sugar, 1/4 tsp nutmeg, and 3 tbsp milk until thick but spreadable. Spread glaze over the center of each cooled cookie, leaving edges free. Sprinkle with extra nutmeg.

Tips

The dough texture falls between cookie dough and cake batter — don’t worry, that’s normal. Fresh nutmeg makes a real difference here. Store in an airtight container at room temperature for up to 4 days.

Recipe by Joy the Baker.