Taylor Swift's Chai Cookies
If you haven't had a new cookie recipe since 1989, it's time for you to try Taylor Swift's Chai Cookie recipe. These soft and chewy cookies are topped with an "eggnog" icing that's sure to be the love story you've been waiting for. So put on your favorite cardigan and get ready for these show stopping sweets.
Ingredients
Chai Cookies
- 3 cups all-purpose flour spoon and leveled (can sub 1:1 gluten-free flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter softened to room temperature
- 1 ⅔ cups granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground cardamom
- ½ teaspoon ground all spice
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 large egg + 1 large egg yolk at room temperature
- 2 teaspoons vanilla extract
Eggnog Icing
- 1 ½ cups confectioner’s sugar
- 2-3 Tablespoons eggnog or heavy cream
- ⅛ teaspoon nutmeg
Recommended Equipment
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Electric mixer or stand mixer
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Baking Sheet
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Parchment paper
Instructions
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Preheat oven to 375°F. Line two large cookie sheets with parchment paper or a silicone baking mat. Set aside.
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Whisk the flour, baking powder, and baking soda together in a medium bowl.
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In a separate medium bowl, whisk together the granulated sugar, ground cinnamon, ginger, cardamom, allspice, salt and pepper. Remove ⅓ cup of it to a small bowl for later when you’re ready to roll the cookies.
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In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar with the spices on high speed until smooth and creamy, 2-3 minutes. Do not skip this step.
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Add the egg, egg yolk and vanilla. Beat on medium-high speed until combined, another 1-2 minutes, until the yellow streaks are gone and the dough is light and fluffy. Scrape down the bottom and sides of the bowl with a rubber spatula.
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With the mixer running on low speed, slowly add the dry ingredients, beating well after each addition. The dough should be thick.
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Roll the cookie dough into balls, 1.5 Tablespoons each. Roll them into the chai-sugar topping and arrange them 2-3 inches apart on the prepared baking sheet.
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Bake the cookies for 10 minutes. They will be soft and puffy. Allow cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely
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While they’re cooling, make the frosting. Mix the powdered sugar, eggnog or heavy cream and nutmeg together in a medium bowl. Spoon the icing over the cooled cookies and allow to set.
Credit: What Molly Made | See the original post here.
