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.
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.