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Strawberry white chocolate chai sugar cookies on a cooling rack.

Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

  • Author: Joy the Baker
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 12 mintues
  • Total Time: 1 hour 42 minutes
  • Yield: about 20 cookies 1x
  • Category: cookies, dessert


A spring-inspired spice cookie with strawberries and white chocolate.


  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup vegetable oil (I like canola or sunflower oil)
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • Pinch of fresh cracked black pepper
  • 1 large egg
  • 2 teaspoons of vanilla extract or the seeds of 1 vanilla bean pod
  • 2 1/2 cups (312 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup freeze dried strawberries, crushed or finely chopped
  • 3/4 cup white chocolate chips
  • Cinnamon sugar for rolling


  1. Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper.
  2. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute.  Add the vegetable oil.  It may not fully incorporate with the butter, but that’s ok.  Add the granulated sugar, powdered sugar, and all of the spices. Beat to combine.
  3. Add the egg and vanilla, beating on medium speed until completely incorporated.
  4. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low. Stir in the strawberry pieces and white chocolate chunks or chips.
  5. The dough will be soft. Refrigerate the dough for at least1 hour or freeze for at least 20 minutes just so it’s easier to handle.
  6. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart.  For smaller cookies use 1 Tablespoon for each cookie.  Press the dough evenly with your fingers or palm to 1/4-inch thickness.  Roll each cookie dough in a small bowl of cinnamon sugar.
  7. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.  Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool. Store in an airtight container at room temperature for up to 4 days.


  •  These cookies work super well with a gluten-free flour blend like Cup4Cup.
  • If you don’t want to buy all of the chai spice you could by a Chai Masala blend at the spice store or on Amazon online (linked above in the post).