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Make Taylor Swift’s favorite chai sugar cookies, vegan! With a gluten-free option, these cookies are perfectly spiced, soft and chewy, and ideal for fall.
This is my take on Taylor Swift’s famous chai cookies. The lore is that she has been making these for listening parties for a few years. And now come back into popularity every fall and with every new album release. So happy release date to all who celebrate, and now you can enjoy Taylor’s favorite cookies without the dairy or eggs 🙂
What’s the Story with Taylor Swift’s Chai Cookies?
How did these cookies come about? Taylor allegedly made Joy the Baker’s sugar cookie recipe, then threw her own twist on them by adding chai spices and an icing glaze.
Joy the Baker then updated a recipe to include chai spices. And my recipe is an adaptation of this recipe, made vegan and with a gluten-free option.
Ingredients for Vegan Chai Sugar Cookies
Here’s what you’ll need for these spiced cookies:
- Butter. Use unsalted vegan butter.
- Vegetable oil. This helps keep your cookies super soft.
- Sugar. I use a combo of powdered sugar for a nice smooth texture and organic cane sugar.
- Spices. The chai flavor in this recipe comes from cinnamon, cloves, ginger, cardamom, nutmeg, and allspice, and a bit of cracked black pepper.
- Aquafaba. This is an egg substitute that you find in a can of chickpeas! Just drain out the liquid and you have aquafaba for your cookies.
- Vanilla bean paste. Or you can swap in pure vanilla extract.
- Flour. Use any gluten-free all-purpose flour blend or regular all-purpose flour.
Tips for Making the Best Chai Sugar Cookies
- For maximum flavour, I recommend starting with whole spices and toasting and grinding them. If your spices are already ground, it makes a big difference to dry-toast them in a pan for a few minutes (just until you can smell them).
- In a pinch, you can even blend up the contents of a chai tea bag if you don’t have the individual spices or don’t want to buy them.
- The spice blend used to make chai varies from household to household, so of course feel free to adjust as you see fit
- The combination of oil and butter might sound odd, but it gives the cookies incredible moistness. And you also get delicious crisp edges. If you want, you can substitute the oil for more butter, I have tried it and it works just fine.
- Just be sure not to use vegan spread or margarine for your cookies. It has to be a butter that will stay solid instead of liquid at room temperature. Otherwise, your cookies will fall apart!
- Chilling the dough is essential, as the dough is quite sticky at room temp, so don’t skip this step!
Is there a substitute for aquafaba?
- I use aquafaba as an egg replacer. It’s my personal favorite egg substitute because has such a similar consistency to real eggs, which is key for gluten-free cookies. If you leave out the aquafaba, your cookies may be flatter. You could also try an egg replacer like the product from Bob’s Red Mill or make a flax egg with a tablespoon of ground flax meal and 1.5 tablespoons of water.
Icing for Chai Sugar Cookies
Instead of icing, I like to roll my cookies in a simple cinnamon-sugar mixture. If you prefer icing, check out Joy the Baker’s recipe!
More Vegan and Gluten-Free Cookies
If you make Taylor Swift’s Vegan Chai Sugar Cookies, be sure to let me know what you think with a a comment below!
Taylor Swift's Vegan Chai Sugar Cookies (Gluten Free Option)
These soft and chewy vegan cookies are a delicious take on Taylor Swift's Chai Sugar Cookies perfect to celebrate the new album, or just a chilly fall day.
- 1/2 cup vegan butter unsalted, room temp
- 1/2 cup vegetable oil
- 1/2 cup organic cane sugar
- 1/2 cup powdered sugar
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/8 tsp fresh cracked black pepper
- 1/4 cup aquafaba
- 2 tsp vanilla bean paste or use vanilla extract
- 2 cups 1-1 gluten free flour mix
- 1 tsp baking soda
- 1/2 tsp salt
Cinnamon Sugar Coating
- 1/4 cup organic cane sugar
- 2 tsp ground cinnamon more to taste
Preheat your oven to 350°F and line 2 baking sheets with a nonstick baking mat or parchment paper.
Add softened butter to a bowl and whip with a spatula or whisk. Add in vegetable oil and whip together as best you can.
Add both granulated sugar and powdered sugar along with all of the spices and whip to combine.
Whip the aquafaba with a small whisk until nice and frothy and add it to the bowl along with vanilla.
Sift in flour, baking soda and salt and then use a spatula to gently fold the dough together. Once a dough has formed, chill the entire bowl in the freezer for 15 minutes.
After the dough has chilled, take 2 tbsp of cookie dough and gently roll into a ball. Toss the dough ball into the cinnamon sugar mix and coat. Then gently press down on your linked baking sheet, leaving 2 inches of space between each cookie.
Bake for 13 minutes, flipping the tray halfway through and let the cookies cool completely before handling.
- Original recipe inspiration from Joy The Baker's Chai Sugar Cookies, adapted to be made vegan and gluten free.
- You can make your own powdered sugar by blending granulated sugar in a high speed blender.