Make it a Traylor Christmas with these cookie recipes from Taylor Swift and Donna Kelce

Donna Kelce, left, and Taylor Swift are seen during the first half of a game between the Chicago Bears and the Kansas City Chiefs at GEHA Field at Arrowhead Stadium on Sept. 24, 2023, in Kansas City, Missouri. (Jason Hanna/Getty Images/TNS)

As Swifties try to imagine what the upcoming holidays will look like for the families of Taylor Swift and Travis Kelce, we’re got visions of cookie baking dancing in our heads.

It’s not really a stretch. Swift and Donna Kelce, Travis’ mother, are both bakers known for specific cookie recipes: Kelce’s version of traditional chocolate chip cookies and Swift’s chai sugar cookies.


“Can you just imagine Taylor and Momma Kelce making Christmas cookies together,” one daydreaming Swiftie commented recently on a TikTok video of Kelce discussing her recipe.

“I’d like to see Taylor and Donna bake Christmas cookies,” wrote another fan. “They’ll be singing along to Christmas Tree Farm and Travis is in the kitchen … taste testing.”

Some folks have actually pitted the two cookies against each other in bake-offs this holiday season.

YouTuber Alexandra Rogers, wearing red Chiefs gear, baked both recipes last month as she watched the Chiefs play the Philadelphia Eagles on “Monday Night Football.” Kelce’s brother, Jason Kelce, is the Eagles center.

Rogers used gluten-free flour in both recipes and in the end preferred Kelce’s chocolate chip cookie — soft and chewy with Ghirardelli chocolate chips and the not-so-secret-anymore ingredient, a hint of cinnamon.

Kelce sweetly gave her sons containers of her homemade chocolate chippers before they played each other in the Super Bowl this year. (You’ll recall, the Chiefs won.)

“I always bring cookies to the games. All their friends want them. It’s just love from home,” Kelce explains in that TikTok posted by Serious Food Fetish. “Everybody has a basic chocolate chip recipe … with brown sugar and flour. I use both cake flour and regular flour, you know, one cup of each.

“I basically take the butter and melt it in the microwave and it just makes the cookies creamier.

“One thing that I do is I have white chocolate and milk chocolate and I also put in a little bit of cinnamon. And I let the dough sit overnight in the refrigerator so all the flavors mesh in together. That’s about it.”

Experienced bakers applaud the unexpected use of cinnamon.

“The secret ingredient! I love ground cinnamon in my cinnamon roll cookies recipe, but I’ve never thought to add it to good ol’ chocolate chip cookies,” chef and cookbook author Kelly Senyei writes on

“This addition adds an unexpected layer of complexity to the classic dessert, introducing a subtle warmth and a gentle hint of spice that complements the sweetness of the chocolate chips and sugar. It’s a small but transformative ingredient that takes these cookies to a new level.”

Pop culture “junkie” and writer Gael Fashingbauer Cooper recently tried Kelce’s recipe for Taste of Home magazine and cautioned that “if you want cookies swiftly, this isn’t the recipe for you, due to the long refrigeration of the dough.

“But if you’ve got plenty of time, and want to try a recipe that throws some twists into the standard chocolate chip cookie recipe, I’d say this recipe is a touchdown.”

Swift’s sweet gift to fans

Swift’s chai sugar cookie recipe has reached legendary status among her fans, many of whom made batches this week to celebrate her birthday Wednesday. It’s a Swiftie thing.

Nine years ago the singer adapted an old recipe for a giant vanilla sugar cookie from the blog of Joy Wilson, known in baking circles as Joy the Baker.

Wilson writes on that every fall her blog “lights up with new visitors” who come searching for Swift’s recipe.


Taylor Swift’s Chai Sugar Cookies

For the cookies:

•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 cups (250 grams) all-purpose flour

•3/4 teaspoon baking soda

•1/2 teaspoon kosher salt

•Cinnamon sugar for rolling

For the glaze:

•1 1/2 cups (180 grams) powdered sugar

•1/4 teaspoon ground nutmeg, plus more for sprinkling the top of the cookies

•3 tablespoons whole milk or eggnog


Preheat the oven to 350 F. Line baking sheet with parchment paper.

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.

Add the egg and vanilla, beating on medium speed until completely incorporated.

Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.

The dough will be soft. Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.

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.

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 completely.

In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with graze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of fresh nutmeg if you have it. Store cookies in an airtight container at room temperature for up to 4 days. Makes about two dozen cookies.

Donna Kelce’s Best Chocolate Chip Cookies

•1-1/2 cups sweet cream butter

•1-1/2 cups packed light brown sugar

•1 cup white sugar

•1 large egg + 1 egg yolk

•1 tablespoon vanilla extract

•1 teaspoon baking soda, dissolved in 2 tablespoons of hot water to activate (microwave water first, then stir in baking soda to dissolve)

•2 cups all purpose flour

•1 cup cake or pastry flour

•1 teaspoon baking powder

•1 teaspoon cinnamon

•1-1/2 teaspoons salt

•1 cup Ghirardelli white chocolate chips

•1 cup Ghirardelli milk chocolate chips

•Optional: 1 cup pecans


Step 1: Prepare butter mixture

Melt butter in the microwave in 20-second increments. (Don’t over do it!) Pour into a mixing bowl or the bowl of stand mixer. Let cool for 15 to 20 minutes.

Step 2: Mix in sugars, eggs, vanilla and dissolved baking soda

Add brown and white sugar to the butter mixture and mix for 4 minutes. Scrape down the sides of the bowl and add eggs, one at a time. Add vanilla and mix for 30 seconds. Then, add dissolved baking soda.

Step 3: Whisk together dry ingredients

In a separate bowl, add all-purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine.

Step 4: Finish the dough and chill

Slowly add the dry ingredients to mixer 1/2 cup at a time, scraping down sides. Add all chocolate chips and pecans, if desired, with a wooden spoon.

Put dough in the refrigerator for at least 3 hours, but ideally overnight.

Step 5: Drop dough onto a cookie sheet

When it’s time to bake the cookies, preheat oven to 350 F.

Before baking, let the dough come to room temperature. Scoop dough onto a cookie sheet, leaving 2 inches between scoops, 5 minutes before baking.

Step 6: Bake

For small cookies, bake for 10 minutes, or until lightly golden around edges. For larger cookies, bake for 13 to 15 minutes. If you touch the top of the cookie and it bounces back instead of indenting, that means it’s ready.

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