Chai Cookies- In Bloom Bakery

That first hiss from the cooker tells you something good is happening. You spot that little valve raising and that steam starting to pour out. It’s like a signal that the broth depth and all those flavors inside have gotten cozy and ready to burst with flavor.

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For these Taylor Swift’s chai sugar cookies, you might think a pressure cooker is just for soups or roasts. But heck no, it works real good for baking too when you know the tricks. You just gotta watch the quick release so the cookies don’t overcook or dry out.

So you remember that timer start and that float valve popping up, kinda like a promise that your dough is baking fast and tender. It’s a neat way to cook these chai-spiced gems that you usually gotta wait forever for in the oven.

The Truth About Fast Tender Results

• You get cookies that come out soft but not soggy, thanks to precise pressure and broth depth.
• The quick release prevents extra cooking so your edges stay just right.
• Slow release would risk overbaking, so you gotta keep an eye on the valve hiss.
• Pressure cooking locks in moisture, keeps spices popping in every bite.
• Float valve helps you know when to start timing so your cookies don’t get mushy.
• You won’t be stuck watching the oven, just wait for that hiss then quick release and done!

All the Pieces for This Meal

• ½ cup (1 stick) unsalted butter, at room temperature — soft butter is key for creaming nice.
• ½ cup vegetable oil, canola or sunflower oils work best to keep things moist.
• ½ cup granulated sugar — brings that sweet crunch.
• ½ cup powdered sugar — helps make the dough light and fluffy.
• The chai spice lineup — 1 ½ teaspoon ground ginger, 1 teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon nutmeg, ¼ teaspoon cardamom, ⅛ teaspoon cloves, plus pinch of fresh cracked black pepper for that little kick.
• 1 large egg adds richness and that binding power.
• Vanilla flavor — 2 teaspoon vanilla extract or seeds from 1 vanilla bean pod to smell heavenly.
• 2 cups all-purpose flour with ¾ teaspoon baking soda and ½ teaspoon kosher salt for structure and rise.

How It All Comes Together Step by Step

First, you preheat your oven to 350 and line your baking sheets with parchment paper so the cookies don’t stick around. Then get ready for some mixing.

In a big bowl, cream the softened butter, vegetable oil, granulated sugar, and powdered sugar until you get this light fluffy texture. It’s kinda like the base that’ll make your cookies soft and tender.

Next up, sprinkle in the chai spices — ginger, cinnamon, allspice, nutmeg, cardamom, cloves, and don’t forget that pinch of black pepper. Mix it all up so everything is blended and smelling real good.

Now stir in the flour, baking soda, salt, vanilla, and egg. The dough’ll come together all soft and a little sticky but that’s perfect.

Roll the dough into 1-inch balls and then dip them into cinnamon sugar. This coating adds a little crunch and tons of flavor once baked.

Place the balls on your baking sheets, spacing about 2 inches apart so they don’t smush together while baking.

Pop those sheets into the oven and bake for 8 to 10 minutes — edges gotta be set but centers should still be soft. Let them chill on the sheet 5 minutes before transferring to a wire rack to cool completely.

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Quick Tricks That Save Your Time

• Measuring your spices ahead in a little bowl saves you from hunting down each jar mid-mix.
• Chill the dough in the fridge for 15 minutes so the rolling gets easier and cookies don’t spread too much.
• Use the quick release right after cooking so your cookies don’t keep steaming in the pot, saving you from a soggy mess.

When You Finally Get to Eat

You catch that first bite and you remember all those chai spices swirling on your tongue. Ginger and cinnamon dance together while a soft center melts in your mouth.

The outside has just enough crunch from that cinnamon sugar roll that makes every bite satisfying. You spot little specks of black pepper adding a real surprising warmth.

Sharing these cookies feels like a warm hug, you gotta make sure to keep some hidden cause they disappear fast. It’s kinda like a cozy Taylor Swift song you want on repeat.

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Making It Last All Week Long

The best way is to keep them in an airtight container at room temperature so they stay soft but don’t get dried out.

If it’s summer or you wanna keep a few longer, pop them in the fridge wrapped tightly. They stay fresh for 5 days or so.

Got a lot leftover? Freeze the cookies in a ziplock bag with parchment layers so they don’t stick. Thaw at room temp and you’re set.

For a quick warm-up, microwave a cookie for 10 seconds or so and that soft center gets lively again. It’s like a fresh-from-the-oven feel without waiting.

Common Questions and Real Answers

• Q Can you actually bake sugar cookies in a pressure cooker?
  A Yeah, you can but you gotta be careful with timing and quick release. The cooker keeps moisture which helps softness, but overdoing it makes cookies sad and soggy.
• Q What does quick release mean in cookie baking?
  A Quick release means you open the valve asap after pressure cooking finishes so steam escapes fast and your baked goods stop cooking right away.
• Q Why do you spot the float valve during cooking?
  A The float valve signals when full pressure is reached, and that’s usually when you start your cook timer for perfect results.
• Q What’s broth depth and how does it affect baking?
  A Broth depth is about water or liquid amount inside pot. Too much and things get soggy, too little and cooker won’t build pressure right. It’s gotta be balanced.
• Q How do cinnamon sugar rolls work?
  A Rolling dough balls in cinnamon sugar adds crunch and cinnamon flavor in a way that bakes into the cookie edges for that delicious texture contrast.
• Q Can I use eggnog instead of milk?
  A Heck yes, eggnog adds extra flavor and creaminess making cookies even richer, so it’s a fun straight-from-Taylor twist!

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Taylor Swift’s Chai Sugar Cookies in the Pressure Cooker

Soft, spiced chai sugar cookies inspired by Taylor Swift’s vintage vanilla recipe – perfectly pressure baked for a quick autumn cozy treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 42 minutes mins

Cuisine Mediterranean

Servings 24 cookies

Calories 190 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Chai Sugar Cookies & Glaze

• ½ cup unsalted butter at room temperature
• ½ cup vegetable oil canola or sunflower oil works best
• ½ cup granulated sugar
• ½ cup powdered sugar
• 1 ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground cloves
• 1 pinch fresh cracked black pepper
• 1 large egg
• 2 teaspoon vanilla extract or seeds from 1 vanilla bean pod
• 2 cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon kosher salt
• cinnamon sugar for rolling
• 1 ½ cups powdered sugar for glaze
• ¼ teaspoon ground nutmeg plus more for sprinkling
• 3 tablespoon whole milk or eggnog

Instructions

 

Instructions

• Preheat oven to 350°F and line baking sheets with parchment paper.
• Cream butter, oil, granulated sugar, and powdered sugar until light and fluffy.
• Add chai spices: ginger, cinnamon, allspice, nutmeg, cardamom, cloves, black pepper. Mix well.
• Stir in flour, baking soda, salt, vanilla, and egg until dough comes together.
• Shape dough into 1-inch balls and roll in cinnamon sugar.
• Place on baking sheet 2 inches apart and bake 8–10 minutes until edges are set.
• Let cookies cool 5 minutes on sheet then transfer to wire rack.
• Glaze: whisk powdered sugar, eggnog, and nutmeg. Drizzle cooled cookies and let set.

Notes

Store cookies in airtight container at room temperature for up to 5 days, or freeze for longer storage.