Chai Sugar Cookies

If I’m in the mood for a spiced fall or winter bake, these chai sugar cookies are a good choice. They’re inspired by the Taylor Swift cookie recipe she shared years ago on Tumblr, but I adapted it into a roll out sugar cookie that’s easy to cut, bake, and decorate.

Instead of using tea leaves like the original drop cookies, I mix chai spices directly into the dough and add cinnamon chips for extra warmth and flavor. These cookies bake up soft with just the right amount of spice, hold their shape well, and have that familiar sugar cookie base with a cozy chai tea twist.

I especially like to make these chai sugar cookies in the fall, when cooler weather makes baking feel extra inviting. They’re great for sharing with neighbors, adding to a cookie exchange, or setting aside a batch to enjoy throughout the week.

These cookies are a love story between classic flavors and bold spices, perfect for nights when you want to stay warm and bake like it’s cardigan season. So, tie on your apron, turn up a favorite track, and let’s make cookies worthy of your wildest dreams!

Chai Sugar Cookie Notes

Below you will find tips and tricks to help achieve the best results possible!

What Is Chai?

Chai is a traditional spiced tea from India known for its warm, aromatic flavor. While the word chai simply means tea, it’s commonly used to describe black tea brewed with milk and a blend of spices. Those spices usually include cinnamon, cardamom, ginger, cloves, and black pepper, which is where that familiar cozy flavor comes from.

Chai can be enjoyed hot or iced, but a hot dirty chai latte with a shot of espresso is my coffee shop order and the flavor inspiration behind these cookies.

What Do Chai Sugar Cookies Taste Like?

These chai sugar cookies have a buttery, classic sugar cookie base with warm chai spices mixed right into the dough. The spices add depth without overpowering the sweetness, and the cinnamon chips melt slightly as they bake, giving each cookie little pockets of extra flavor. The texture stays soft and tender, which makes them especially cozy for fall and winter baking.

What Do These Cookies Have To Do With Taylor Swift?

This recipe is inspired by Taylor Swift’s chai sugar cookies that she shared years ago on Tumblr, where she adapted a vanilla sugar cookie recipe. Her version used chai spices from a tea bag and was made as a drop cookie.

In my version, I use my family sugar cookie recipe to make these cookies into roll out sugar cookies and skipped the tea leaves in favor of a homemade chai spice blend. I also added cinnamon chips for a subtle twist that still nods to the original inspiration.

How I Make Chai Sugar Cookies

I start by whisking the chai spices into the flour so they’re evenly distributed throughout the dough. That mixture gets added to creamed butter and sugar, then I fold in chopped cinnamon chips. After chilling the dough, I roll it out, cut shapes, and bake until just set. Once cooled, the cookies are finished with a simple powdered sugar glaze.

Frosting Options for Chai Spiced Cookies

Powdered sugar glaze: These chai spice sugar cookies are delicious on their own, but I love adding a simple powdered sugar glaze for a little extra sweetness and presentation. This keeps them close to Taylor Swift’s original style.

Royal icing: For a firmer finish, royal icing works really well. If you go this route, I skip the sugar coating so the cookies aren’t overly sweet. Here’s my royal icing recipe if you want to try it: Royal Icing

Ingredients

Baking soda – I use baking soda instead of baking powder in this recipe. Swapping them by accident won’t completely ruin the cookies, but baking powder can cause them to puff up more than you want for roll-out cookies.

Room temperature ingredients – I always recommend using room-temperature butter and eggs. It helps everything mix together smoothly and gives the cookies a more even texture.

Chai spices – You’ll need a blend of common chai spices for this recipe. Cardamom can be on the pricier side, so I like checking specialty or bulk spice stores where you can buy just what you need by weight.

Cinnamon chips (optional) – Cinnamon chips add an extra layer of flavor, but they can be hard to find in stores depending on the time of year. I like chopping them into smaller pieces so the dough is easier to roll and cut with cookie cutters. I found mine at my local Walmart, but they’re also available online.

Supplies Needed

Stand mixer or hand mixer – I prefer using a stand mixer for this recipe since the dough is fairly stiff. If you have one, use the paddle attachment. A hand mixer will work, but it takes a bit more effort.

Rolling pin and flour – You’ll need a rolling pin and a little flour for dusting the dough and work surface.

Cookie cutters – Any cookie cutters will work, depending on the shapes you want to make.

Cookie sheets lined with parchment paper – I always use parchment paper when baking cookies. It makes cleanup easier, the cookies release easily, and you can reuse the same sheet for multiple batches. I like the Kirkland brand from Costco, but most grocery store or online options work just fine.

Oven thermometer – Helps make sure your oven is actually baking at the temperature you set, which makes a big difference with sugar cookies.

Cooling rack – A cooling rack is essential for letting your cookies cool evenly after baking. It keeps the bottoms from getting soggy and helps them set perfectly.

Tips and Tricks

Doubling or halving the recipe: You can double the recipe if you have a large mixer, but I usually make two separate batches. I find the ingredients incorporate better, and a single batch is easier for my stand mixer to handle. You can also half the recipe if you want a smaller batch.

Creaming ingredients: Don’t worry if the butter and sugar mixture looks chunky or curdled after adding the eggs. This can happen if the eggs are added too quickly or are too cold. Just keep going and the cookies will still turn out fine.

Chilling the dough: I chill the dough for at least an hour before rolling. It can also be refrigerated overnight or frozen for later use.

Rolling out the dough: I roll the dough in batches rather than all at once. Repeatedly re-rolling scraps can make cookies tougher. Another option is to roll out the dough, wrap it in plastic, and chill or freeze it in sheets. This makes shapes easier to cut and transfer.

Rolling tip: Roll the dough on a floured surface, or between two sheets of parchment paper. You may need to add more flour if the dough gets warm. A rolling pin with guides is awesome for uniform thickness, which helps with consistent baking. I use the Joseph Joseph rolling pin and love it.

Baking time: Baking time can vary depending on the size of your cookie cutter. I always bake test batches first and try to keep similar sized cookies on the same sheet. Set up an assembly line: rolling, chilling cut outs, then baking. Chilling cut outs before baking helps them keep their shape.

Oven temperature: I know I say this a lot, but using an oven thermometer is essential. Oven temperatures can vary, and the correct temperature helps the cookies bake evenly. Overbaking will make them dry and tough.

Variations

Flavor twist: I sometimes swap the cinnamon chips for espresso chips, or add a tablespoon of espresso powder to the glaze for a subtle coffee flavor.

Spice swap: You can try using apple pie or pumpkin pie spice instead of chai spices for a seasonal variation.

Glaze variation: I sometimes flavor the powdered sugar glaze with a touch of vanilla, maple, or orange zest.

Sugar topping: For a simple, pretty touch (especially if you’re serving the cookies unfrosted), I like to sprinkle the tops lightly with granulated sugar before baking, just like Taylor Swift’s original chai tea cookies.

Chai Sugar Cookie FAQs

Why Are My Cookies Spreading Too Much?

This usually happens if the dough is too warm or if the cookies aren’t chilled before baking. I always chill my dough cut outs in the fridge to help them keep their shape.

Can I Use A Different Type of Sugar In The Glaze?

I usually stick with powdered sugar, but you can add a little maple syrup, honey, or milk to adjust the consistency and sweetness to your liking.

How Do I Store These Cookies?

Once baked, I store these cookies in an airtight container at room temperature for up to a week. If you’ve added a glaze, I recommend storing them in a single layer to avoid sticking.

Can I Freeze Chai Sugar Cookies?

Yes. You can freeze both the cookie dough and the baked cookies (without glaze). I always wait to add the glaze until after defrosting for the best results.