Chai Cookies (Taylor’s Version)

Kitty FloridoSeptember 22, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

So as you know, we’re big Swiftie fans here. Queen Tay is doing her thing by reclaiming her old albums as hers once again, and to celebrate, we decided to bake the exact same chai cookies she baked during the 1989 Secret Sessions. Now, for those unfamiliar with the term Taylor selected some of her fans from all over and invited them to private album-listening sessions called the 1989 Secret Sessions throughout September 2014. The official release was on October 27, 2014.

Now, 9 years later she’s releasing 1989 (Taylor’s Version), so we decided to bake the same cookies she made for said sessions. you can find her old Tumblr post here. And like T said, “bakers gonna bake bake bake bake bake” 🤭

Taylor's Chai Cookies (Joy's 2009 recipe)

She used Joy the Baker’s Giant Sugar Cookies recipe, and it’s always been a favorite of ours! We used our fave spiced tea, T- Series Gourmet Ceylon Cinnamon Spice from Dilmah Tea. It has the perfect amount of spice with an extra touch of cinnamon. If you’re looking for a more chocolatey cookie, you can try the Tea Infused Chocolate Chip Cookies.

We decided to make our chai cookies small, and for the decore, we did use another bag sachet. To avoid having little bits of black tea around, we did ground the tea for both the cookies ad the icing. Our icing is a bit darker than Taylor’s, but we think she would approve.

To avoid making a mess, we used a small icing bottle to drizzle the cookies and the decore process, was mess free 💛

Kitty

Taylor Swift’s Chai Cookies (Joy’s 2009 recipe)

Original recipe by Joy the Baker & Taylor Swift
Yields: 24-28 small cookies

Ingredients, for the cookies:
½ cup unsalted butter, at room temperature
½ cup vegetable oil
½ cup granulated sugar, extra for sugaring tops
½ cup confectioner’s sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 chai tea bag, or 1 teaspoon of ground chai tea

Ingredients, for the icing:
1 cup confectioner’s sugar
1 chai tea bag, or 1 teaspoon of ground chai tea
¼ teaspoon of cinnamon
3 tablespoons of milk
½ teaspoon vanilla extract

Instructions:

Preheat the oven to 350ºF. Line baking sheet with parchment paper.
Using a hand mixer, beat the butter and olive oil in a large bowl on medium speed for about 1 minute. The oil may not fully incorporate with the butter, but that’s ok. Add the sugars, egg and vanilla, beating on medium speed until each ingredient is completely incorporated. Add the chai tea, and mix until combined.
In a separate bowl, mix the all-purpose flour, baking soda and salt. Add to the previous bowl and mix with a wooden spoon. The dough is soft. Refrigerate the dough for 1 hour or freeze for 15-20 minutes.
Make dough balls with a scoop, each cookie is about 2 teaspoons of batter. Press the dough evenly with your fingers or palm to ¼-in. thick. Sprinkle granulated sugar on top.
Bake for 8 to 11 minutes each set of cookies. Let the cookies cool on the baking sheet for 10 minutes before transferring to racks to cool completely.
After the cookies have cooled, mix the ingredients for the icing. For easy decoration, pour the mix into a small squeeze bottle. The cookies will keep for up to 6 days if stored in an airtight container.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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