Vegan Chai Sugar Cookies

chai sugar cookies on plate next to cup of chai

Vegan Chai Sugar Cookies

These Vegan Chai Sugar Cookies are infused with a blend of spices then baked into buttery, decadent sugar cookies. Prep this holiday dessert in just 15 minutes with no weird ingredients.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 10

Chill Time 1

Total Time 1 20

Servings cookies

Calories 198kcal

Author Caitlin Shoemaker

Ingredients

For the Cookies:

1 tablespoon ground flaxseed
2 1/2 tablespoons water
1/2 cup vegan butter, softened to room temperature 1 stick
1 1/4 cups brown sugar lightly packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cardamom
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Pinch of black pepper
1 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt

For the Cinnamon Sugar Coating: (optional)

1/4 cup cane sugar
1/4 teaspoon cinnamon

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F and grease or line a baking sheet with parchment paper. Combine the ground flax with the water, mix well, and let sit for 5 minutes.
Cream the Butter: Add the butter and brown sugar to a large bowl and use a hand mixer (or bowl of a stand mixer) to cream them together until smooth, 2 to 3 minutes. Add the thickened flax seed, vanilla, and cinnamon, ginger, cardamom, allspice, nutmeg, cloves, and black pepper to the butter mixture. Mix again until combined.
Make the Dough: Add the flour, cornstarch, baking soda, and salt to the bowl and mix well with a spatula. Place the dough in the fridge for an hour, up to overnight. This allows the butter to firm up and the flour to absorb the moisture from the dough.
Roll: Mix the cane sugar and the cinnamon together in a small bowl and set aside. Form 2-tablespoon balls of cookie dough, rolling it smooth between your hands. Roll each cookie dough ball in the cinnamon sugar, then place each cookie 2” apart on the baking sheet.
Bake: Bake for 10 minutes, until the cookies have spread and are puffy. Gently drop the cookie sheet on the counter to deflate the cookies. Let the cookies sit on the baking sheet for 5 minutes, to allow them to set.
Serve: serve warm, or let the cookies cool before serving. Store cookies in an airtight container at room temperature for up to 4 days, or in the freezer for up to one month.

Notes

Gluten-Free: I have not tested this but you can probably sub with a 1-1 gluten-free flour blend
Other Substitutions: vegan butter can be replaced with softened coconut oil, but this will affect the final flavor of the cookies. Brown sugar can be replaced with coconut sugar, but the cookies will be more dry.

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