Taylor Swift’s Chai Cookies (Gluten-Free & Dairy-Free) (Edit recipe)

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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 Tours 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. 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!

1 hour and 10 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	162
Fat:	9 g
Carbohydrates:	19 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	178 mg
Fiber:	0 g
Sugars:	18 g
Calculated per serving.

Serves: 20

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 cup Vegan Buttery Spread, melted
0.5 cup Granulated White Sugar
0.5 cup Powdered Sugar
1 whole Egg, large
2 tsp Pure Vanilla Extract
2 Chai Black Tea, (2 bags)
1 tsp ground Ginger
0.5 tsp ground Cloves
1 tsp Baking Powder
0.5 tsp Baking Soda
0.25 tsp Kosher Salt

Rolling Sugar

3 Tbsp Granulated White Sugar

Cinnamon Glaze

1.5 cups Powdered Sugar
0.25 cup Organic Oat Milk, uunsweetened + 1-2 tbsp if glaze is too dry
1 tsp Ground Cinnamon
1 pinch Kosher Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!