This is my gluten-free and dairy-free version of Taylor Swift’s Chai Cookies! The recipe is trending on the internet with her successful Eras Tour and I wanted to amp them up with a few additions as well as make them gluten-free and dairy-free! These gluten-free and dairy-free chai cookies have a sugar cookie base topped with a sweet cinnamon glaze. Taylor Swift’s Chai Cookies don’t have the most prominent chai flavor so I added an additional chai package as well as ground ginger and cloves to make these cookies taste even more like chai. These cookies are light, flakey, full of cozy fall flavor, and go perfectly with a cup of coffee or tea. Enjoy these with your favorite Taylor tune!
How to make Taylor Swift’s Chai Cookies Gluten-Free!
I use Bob’s Red Mill 1:1 Gluten-Free Baking Flour to ensure these cookies are gluten-free! In addition, to make sure the cookies don’t have a weird grainy texture like many gluten-free baked goods, I chill the dough for two hours!
These don’t have to be made dairy free!
If you or your loved ones aren’t dairy-free, feel free to use regular unsalted butter and any unsweetened milk of choice in the cinnamon glaze.
Tips on how to make this gluten-free and dairy-free version of Taylor Swift’s Chai Cookie recipe:
- Make sure to use the flour blend listed in the ingredients list. This recipe has not been tested with any blend other than Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- This recipe calls for melted plant butter to account for the fat. Taylor’s recipe calls for both butter and vegetable oil. Instead, my recipe calls for melted plant butter to give the same effect of the oil without needing an additional ingredient.
- Two chai tea packets instead of one. I wanted a stronger chai flavor so I double the amount of chai in this recipe. To go crazy, I would’ve included more ground spices but I wanted to keep this recipe as simple as possible.
- Add ground ginger and cloves to the dough. Alongside the additional chai tea bag, the ground ginger rand cloves accentuates the chai flavor so that these cookies taste closer to chai.
- Let dough chill for two hours. Unfortunately, this recipe does require some patience. Chilling the dough for this allotted time will help the flavors mingle and yield a slightly chewier cookie texture than if you were to bake these cookies right away.
- Use a #50 cookie scoop. Although using another piece of baking equipment is tedious, since the dough is rather hard after chilling, the cookie scoop helps form balls of dough and assisting in making each cookie the same size.
- Press the cookie dough balls down before baking. These cookies need some help spreading. Since the dough is hard from chilling, pressing the dough balls down onto the cookie rack will help them spread in the oven.
How to make these Gluten-Free Dairy-Free Taylor Swift Chai Cookies:
In the large bowl, add melted plant butter, both sugars, chai from both tea bags, ginger, cloves, vanilla extract, and salt. Stir completely with rubber spatula.
Once combined, mix in the egg.
In the same bowl, add gluten-free flour, baking powder, and baking soda. Mix until dry ingredients are completely incorporated and make sure to scrape the sides of the bowl.
Cover with plastic wrap and chill in the fridge for 2 hours.
After dough finishes chilling, take bowl out of the fridge and preheat oven to 350℉.
Line baking sheets with parchment paper and set aside.
Scoop dollops of dough using a cookie scoop (about 2 tbsp), roll each dollop in sugar and place on baking sheet about 3 inches apart.
Gently press each dollop of dough down until it is 1/2 inch tall and make sure to keep the circle shape.
Bake at 350℉ for 12 minutes or until the edges are slightly golden brown.
In the medium bowl, whisk together the powdered sugar, cinnamon, pinch of salt and ¼ cup of plant milk.
If the glaze is too dry, add an additional tbsp of plant milk and whisk. The glaze should come together, however, if it is too dry, add an addition tablespoon.
Once glaze comes together, set aside until cookies finish baking.
Dollop about 1 teaspoon of cinnamon glaze to each cookie and use the back of the spoon to spread the glaze.
Serve with a hot cup of coffee or tea, turn on your favorite Taylor Swift song and enjoy!
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Equipment
- Teaspoon & Tablespoon Measurement
Ingredients
The Cookies
- 2 Cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Plant Butter melted
- ½ Cup Granulated Sugar
- ½ cup Powdered Sugar
- 1 Large Egg
- 2 Tsp Vanilla Extract
- 2 Chai Tea Bags any brand works
- 1 Tsp Ground Ginger
- ¼ Tsp Ground Cloves
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Kosher Salt
Rolling Sugar
- 3 Tbsp Granulated Sugar
Cinnamon Glaze
- 1½ Cups Powdered Sugar
- 1 Tsp Ground Cinnamon
- Pinch Kosher Salt
- ¼ Cup Unsweetened Plant Milk + 1-2 tablespoons in case the glaze is too dry
Instructions
- In a microwave-safe bowl, melt the plant butter in the microwave (should take about 1-2 minutes).
- In the large bowl, add melted plant butter, both sugars, chai from both tea bags, ginger, cloves, vanilla extract, and salt. Stir completely with rubber spatula. Once combined, mix in the egg.
- In the same bowl, add gluten-free flour, baking powder, and baking soda. Mix until dry ingredients are completely incorporated and make sure to scrape the sides of the bowl.
- Cover with plastic wrap and chill in the fridge for 2 hours.
- After dough finishes chilling, take bowl out of the fridge and preheat oven to 350℉.
- Line baking sheets with parchment paper and set aside.
- Scoop dollops of dough using a cookie scoop (about 2 tbsp), roll each dollop in sugar and place on baking sheet about 3 inches apart.
- Gently press each dollop of dough down until it is 1/2 inch tall and make sure to keep the circle shape.
- Bake at 350℉ for 12 minutes or until the edges are slightly golden brown.
- Prepare the glaze using the following steps.
Cinnamon Glaze
- In the medium bowl, whisk together the powdered sugar, cinnamon, pinch of salt and ¼ cup of plant milk.
- If the glaze is too dry, add an additional tbsp of plant milk and whisk. The glaze should come together, however, if it is too dry, add an addition tablespoon.
- Once glaze comes together, set aside until cookies finish baking.
Back to the Cookies
- After baking, let cookies cool for a couple minutes and then transfer to cooling rack to finish cooling.
- Dollop about 1 teaspoon of cinnamon glaze to each cookie and use the back of the spoon to spread the glaze.
- Serve with a hot cup of coffee or tea, turn on your favorite Taylor Swift song and enjoy!
Notes
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2 responses to “Taylor Swift’s Chai Cookies (Gluten-Free & Dairy-Free)”
I LOVE THESE! I made gluten sugar cookies pre-diagnosis and went “ooh look at me, I’m Taylor Swift.” No, THESE are as beautiful as her music, to me. Fellow Kiwis, we need to use icing sugar for the glaze, but Edmonds GF flour works just fine!
Awww thank you for the love! I’m so glad they turned out! <3