A perfect Autumn cookie with chai spices and extra nutmeg inspired by Taylor Swift.
Recipe by Joy the Baker on November 4, 2021
Prep time: PT1H30M
Cook time: PT-495794H11M9S
Total time: PT1H45M
Rating
4.6 stars ( reviews)
Ingredients
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable oil (I like canola or sunflower oil)
1/2 cup (100 grams) granulated sugar
1/2 cup powdered sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
Pinch of fresh cracked black pepper
1 large egg
2 teaspoons of vanilla extract or the seeds of 1 vanilla bean pod
2 cups (250 grams) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
Cinnamon sugar for rolling
1 1/2 cups (180 grams) powdered sugar
1/4 teaspoon ground nutmeg, plus more for sprinkling the top of the cookies
3 tablespoons whole milk or eggnog
Categories
dessert
Steps
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s ok. Add the granulated sugar, powdered sugar, and all of the spices. Beat to combine.
Add the egg and vanilla, beating on medium speed until completely incorporated.
Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
The dough will be soft. Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.
For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Roll each cookie dough in a small bowl of cinnamon sugar.
Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with graze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of fresh nutmeg if you have it. Store cookies in an airtight container at room temperature for up to 4 days.
Reviews
Bethany on 2024-12-20 (5 stars): These are my absolute new favorite cookie! I was wondering if I could leave the dough in the fridge overnight since I have a lot of baking to do?
Sierra on 2024-12-22 (3 stars): I might be the only one, but after making the ones Taylor posted a recipe for and these (they differ ever so slightly) the Taylor's version (no pun intended) actually turned out better for me. I used the chai tea bags and slightly less baking soda and salt.
Makayla on 2024-12-26 (5 stars): Made a batch of these to take home for Christmas. They were such a hit that I made another batch while there. The only flour available was cake flour, and I followed the recommended substitution on the box. They turned out way thinner and chewier than my og batch, and that was the only change. Any ideas on how to avoid this in the future?
Julie on 2025-02-14 (5 stars): I absolutely love these cookies. I have made them several times with the icing. But this time I made them into thumbprints and filled them with raspberry jelly before baking. I liked it even better than with the icing! Such a good recipe!
Chloe on 2025-08-31 (4 stars): I made this and found them to be ok. I have never tried chai but the flavors of the cookie itself is so delisously cozy. I thought it would be overpowering but the balance is perfect. The cookie is slightly dry and I enjoyed it with milk. The icing was not my favorite as it was too much nutmeg flavor for me so I ate them without it. I would probably make it again with a little less cinnamon sugar around the edges and would skip the icing all together
Marilyn S Seetin on 2026-01-11 (5 stars): I love these cookies and everywhere I take them, they are a huge hit. I omit the nutmeg in the icing, though, and add a touch of orange. It's a delicious change
Natalie Vergara on 2026-02-13 (5 stars): These cookies are delicious! Fresh nutmeg is a game changer so definitely use it for these. Love all of the warm spices
