Taylor Swift’s Chai Cookies – Updated!

December 9, 2025December 8, 2025 / Melissa (I Crashed the Web) / Leave a comment

Guess whose birthday is coming up this Saturday?

If you guessed my dad, you’d be right (Happy early birthday, Dad!). But if you guessed Taylor Swift, you’d also be right! Taylor Swift’s birthday is December 13, and in honor of her upcoming birthday – and the holidays, I decided to remake her famous Chai Cookie recipe.

I’ve made Donna Kelce’s chocolate chip cookies (here’s the recipe!), and last year I made Taylor’s Chai cookies (original version here). I enjoyed them, but it was a lot of steps and I never really got the icing to set completely. So this year, I decided to nix the cookie and it wouldn’t go on my holiday cookie plate. That is, until I asked FW to share what his favorite holiday cookies are — and he said these were in his top 3! (He also named chocolate sandwich cookies, which I’ll share the recipe soon – they’re so easy! – and raspberry thumbprints). So, the Taylor Swift Chai Cookies went back onto my list, with a few tweaks – mostly to the frosting.

Here you go – here is the updated Taylor Swift Chai Cookie Recipe. These are similar to a spiced snickerdoodle cookie with a buttercream eggnog frosting. And because of the butter, this frosting actually hardened and was great/easy to freeze!

Taylor Swift’s Chai Cookies (Updated)

(modified from Joy the Baker)

Makes about 2 dozen

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I Made Taylor Swift’s Chai Cookies

December 16, 2024December 9, 2025 / Melissa (I Crashed the Web) / 1 Comment

Note: I’ve updated this recipe! I found the frosting/icing to be too runny and never set — here’s an updated version if you prefer a harder frosting: https://icrashedtheweb.com/2025/12/09/taylor-swifts-chai-cookies-updated/. For the original recipe with the thinner icing, view below.

A few months ago, I made Donna Kelce’s chocolate chip cookies (here’s the recipe!), and after making them, realized I wanted to make a Taylor Swift recipe.

Not only is my 6-year-old daughter in love with Taylor Swift (as most 6-year-old girls seem to be these days), but Taylor Swift has a Cleveland connection – at least by her boyfriend, Travis Kelce. Travis Kelce is from Cleveland Heights, Ohio, and and we are often on “Taylor watch” when Kansas City is in town for football.

So this week was the PERFECT occasion to make the Taylor Swift cookies. Not only was Friday her birthday, but the Chiefs were in town playing the Browns! It was the perfect Taylor Swift weekend and my daughter and I celebrated by listening to Taylor Swift Christmas tunes and making her famous chai cookies.

I pretty much made this recipe exactly. I’ll admit that there were quite a few steps to make these with my daughter but they turned out great! They were like a spiced snickerdoodle cookie with eggnog frosting. YUM!

Would I make them again?

Maybe – they were good but there were a few extra steps and ingredients required that aren’t in my typical cookie recipe AND they require time to sit so they may not become my go-to cookie in a pinch. But they were good enough to share and my kids loved them! My oldest said they’re one of his top holiday cookies now.

Taylor Swift’s Chai Cookies

(originally shared from the Joy the Baker)

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Pumpkin Chip Snickerdoodles

October 30, 2014October 26, 2014 / Melissa (I Crashed the Web) / 2 Comments

I love baking with pumpkin. Surprise right? But something happened this year. Perhaps our fall foliage vacation? Perhaps life got busy? Who knows – but this is (gasp) my first pumpkin recipe this fall. Shocking, I know – usually by this time of year I’ve made some pumpkin blondies, pumpkin granola, pumpkin biscotti and/or some sort of pumpkin scone. Oh well. Guess I have some catching up to do!

Even if this is the only pumpkin cookie recipe I make this year – I’d still declare it a good year. These pumpkin cookies are soft (as a pumpkin cookie should be), have the perfect amount of spice (in the batter and also thanks to the cinnamon-sugar coating – they are snickerdoodles after all!) and the pumpkin spice chips are OH so good. I made a batch and they somehow quickly disappeared … guess I know what to do with the remaining can of pumpkin I have!

Pumpkin Chip Snickerdoodles

Here’s what you need:

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
3/4 cup pumpkin puree
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 TBS ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon nutmeg
1 cup pumpkin spice chips (I found these beauties at Target)

For rolling: Approximately 1/2 cup cinnamon-sugar mixture (I keep this on hand but if you don’t have it, mix 1/2 cup sugar with 1 TBS cinnamon)

Here’s what you do:

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, allspice and nutmeg. Set aside.
Combine melted butter with granulated sugar, brown sugar, vanilla and pumpkin puree. Mix well so that batter is smooth and no lumps from the sugar remain. Slowly pour wet ingredients into the dry flour mixture and mix together by hand with a spatula.
Fold in pumpkin spice morsels.
Cover the dough and chill for at least 20-30 minutes, or overnight. Believe it or not, I made my dough at night and chilled the dough while I slept.
After dough is chilled, preheat the oven to 350F degrees. Line a cookie baking sheet with parchment paper.
Roll the dough into balls, about 1-2 Tablespoons in size. The dough will be sticky! Roll the dough balls into cinnamon-sugar mixture. Place on baking sheet.
Bake the cookies for 8-10 minutes. The cookies will look underdone when you take them out of the oven – this is okay! You don’t want a dry pumpkin cookie.
Let cookies cool for at least 15 or so minutes. They taste even better a day (or two) after baking! Mine made about 36 cookies.

Snickerdoodle Blondies

April 22, 2013April 22, 2013 / Melissa (I Crashed the Web) / 1 Comment

I always forget about snickerdoodles. When it comes time to baking, and baking cookies in general, they are typically the last cookie to cross my mind. Why? I don’t know, but they are often the neglected cookie in my life. That’s why, when I tagged a few blondie recipes to share with B and he suggested I make the snickerdoodle ones, I got excited to try them out. And I’m glad I did – they came out soft, chewy, and SO GOOD. Almost like a coffee cake. YUM! Another keeper.

snickerdoodle blondies

Snickerdoodle Blondies

Adapted from Dozen Flours

Here’s what you need:

2 ½ c all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature (I used one stick lowfat butter)
2 eggs (I used 1/2 c Egg Beaters)
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
1 ½ c cinnamon chips * (you can buy these at some stores or online, but I made mine using Bright-Eyed Baker’s recipe)

Here’s what you do:

Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.
Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl and set aside.
Beat the butter and brown sugar on medium speed until light and fluffy. Add the eggs and vanilla and beat until completely combined.
Turn the speed down and gradually add the flour mixture until just combined.
Add in cinnamon chips.
Spread the dough evenly into the pan
Combine the sugar and cinnamon and sprinkle evenly over top of the batter.
Bake for 25-30 minutes until toothpick inserted into batter comes out clean. Cool before cutting.
Enjoy! These are great right out of the oven (and somewhat mushy) and even a day or so later (more cakelike). Store in an airtight container at room temperature.

snickerdoodle bars