Taylor Swift releasing a chai cookie recipe into the world was basically a love letter to fall—and naturally, I had to make a version with our Chocolate and the Chip OG Cookie Mix. Same cozy energy, but with that made-from-scratch shortcut we live for.
The secret to nailing that warm, spiced flavor? Chai powder. I used the Watkins organic chai powder and it was spot on—balanced, not overpowering, just that perfect mix of cinnamon, cardamom, and comfort.
And yes, we’re going all in with a chai royal icing. Five ingredients, one bowl, no fancy tools. I made mine with macadamia milk, but water or any milk you have works just fine. The icing dries with that dreamy matte finish—like it was always meant for sweater weather.
This recipe is pure fall nostalgia: soft, spiced cookies with a sweet chai drizzle you can make in under 30 minutes.
Truly these cookies are the epitome of Fall and cozy vibes and here's how to easily make your own right from the comfort of your cozy home!
What You’ll Need
- 1 pouch OG Chocolate and the Chip Cookie Mix
- 2 tbsp coconut oil, melted
- 2 tbsp of any nut butter (almond butter keeps the taste neutral)
- 4 tbsp milk of choice (I used macadamia milk)
- 1–2 tsp chai powder, plus extra for topping
- 2 cups powdered sugar
- ½ tsp vanilla extract
- 2 tbsp corn syrup or agave
How to Make Them
1. Preheat to 350°F.
Line a baking sheet with parchment.
2. Mix Your Dough.
In a bowl, whisk melted coconut oil, milk, and 1 tsp chai powder. Add your cookie mix and combine. Let the dough rest 5–10 minutes to hydrate.
3. Scoop & Shape.
Scoop 2 tbsp portions (or 2 oz if using a scoop), place 2” apart. Gently flatten with your palm—they won’t spread much.
4. Bake.
Bake 12–15 minutes, until edges are lightly golden. Remove and let them cool completely before icing. (I know… painful.)
5. Make the Chai Icing.
In a bowl, mix powdered sugar, vanilla, corn syrup, a splash of milk, and a shake of chai powder. Adjust consistency to your liking—thick for a drizzle, thinner for a glaze.
6. Ice & Dust.
Spoon or drizzle icing over cooled cookies. Finish with a pinch of chai powder on top.
These taste like the first page of a fall journal—warm, sweet, and a little nostalgic. No dough chilling, no mixer, no stress. Just you, a mixing bowl, and a moment to slow down.
If you make them, tag us—I want to see your chai era.