Taylor Swift’s Iced Chai Sugar Cookies have achieved near-mythical status among fans and friends alike. Known for baking these warmly spiced, fall-inspired treats for guests in her home, Swift has long made cookies a staple of her hospitality—a little personal, cozy touch. Celebs like Katy Perry, Selena Gomez, and Zoë Kravitz have all been lucky enough to taste them, and it’s easy to see why these treats are Swift’s hosting go-to: these cookies are pure magic.
Over the years, the recipe has become part of Swiftie lore, celebrated not just for its comforting flavors, but for the sense of connection it creates with the artist. Now, just in time for the release of her new album, The Life of a Showgirl, you can bring a little piece of Swift’s kitchen into your own home with this veganized version of her famous cookies. The result? All the spiced, cozy flavors her cookies are known for, completely plant-based.
Mert Alas and Marcus Piggott | @taylorswift
With the album dropping today, October 3, it’s the perfect moment to grab your baking sheets and get cozy in the kitchen. Whether you’ve been a Swiftie since day one or are just curious about her famous treats, these vegan Iced Chai Sugar Cookies make a sweet companion to streaming the new album—and a delicious way to celebrate Swift’s latest chapter.
Taylor Swift’s famous Iced Chai Sugar Cookies made vegan
What you need:
For the cookies:
½ cup vegetable oil
½ cup granulated sugar, plus ¼ cup for topping
½ cup powdered sugar
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
⅛ teaspoon ground cloves
⅛ teaspoon black pepper
Egg replacer for 1 egg (or 3 tablespoons water combined with 1 tablespoon ground flaxseed)
2 teaspoons vanilla extract
2 cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup powdered sugar
2 teaspoons almond milk
2 teaspoons vanilla extract
Sarah McLaughlin
What you do:
- For the cookies, preheat oven to 350 degrees. Grease a baking sheet.
- Into a stand mixer fitted with the paddle attachment, beat butter and oil until combined. Add granulated sugar, powdered sugar, ginger, cinnamon, allspice, nutmeg, cardamom, cloves, and black pepper until combined. Add egg replacer and vanilla, and combine.
- Stir in flour, baking soda, and salt. Refrigerate dough 1 hour.
- Onto prepared baking sheet, drop spoonfuls of dough (two tablespoons each). Press down each cookie and sprinkle with granulated sugar.
- Bake approximately 14 minutes, remove from oven, and cool.
- For the vanilla icing, into a small bowl, add all ingredients. Spread icing onto each cooled cookie.
For more plant-based stories like this, read:
Sarah McLaughlin (@sarahmclaughlin) is the New Products Editor at VegNews and is always on the search for the newest innovations in plant-based food.
