chai tea cookies

Soft &amp; chewy brown sugar cookies filled with warming Chai spices!

Vegan Brown Sugar Chai Cookies

vegan butter

cup+ 1 Tablespoon dark brown sugar

cinnamon (dried)

cardamom (dried)

ginger (dried)

star anise (optional, ground)

black pepper (optional,

vanilla bean paste (or vanilla extract)

cup+ 2 Tablespoons all-purpose flour

salt

baking powder

baking soda

granulated sugar (optional-

First add the vegan butter, brown sugar, cinnamon, cardamom, ginger, and optional anise &amp; black pepper to a mixing bowl. Cream together with an electric mixer until soft and fluffy.

Next, add in the flax egg and vanilla and whip together another 30 seconds.

Then, add in the all-purpose flour, baking powder, baking soda, and salt. Make sure to add the flour first and then add the other ingredients on top. Then, use a fork to gently sift the baking powder, baking soda, and salt into the flour. Once sifted, mix everything together until a thick cookie dough forms. The dough will be slightly sticky, but should not be wet.

Cover the bowl of cookie dough with plastic wrap and add the bowl of dough to the fridge to chill for 1 hour.

About 10 minutes before removing the dough from the fridge preheat the oven to 350F, line a baking tray with parchment paper, and fill a small bowl with the 2 Tbsp of granulated sugar.

Remove the dough from the fridge and use a cookie scoop to scoop out 10-12 evenly sized cookies (about 45-50 grams per cookie). Roll into balls between your palms and then roll in the bowl of granulated sugar until the cookies are coated.

Place each cookie at least 2 inch apart on the tray and do not flatten them as they will spread while baking. All of the cookies will not fit on one baking sheet, so I recommend baking 6 cookies at a time on one tray vs. putting two trays in the oven at the same time.

Bake for 11-13 minutes until bottoms are lightly browned and the cookies are cooked through but have slightly soft centers (If making smaller cookies adjust baking time to 9-11 minutes). The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.

Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. For round cookies, use a round cookie cutter that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.

Then, let the cookies cool on the baking sheet for 5-10 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.

After cooling, serve &amp; enjoy!

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Soft and chewy Vegan Brown Sugar Chai Cookies that are melt in your mouth good! Easy ingredients, minimal chill time, eggless, and dairy-free brown sugar cookies.

Vegan Brown Sugar Chai Sugar Cookies

No-spread chai tea cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Masala Chai Shortbread Sugar Cookies

unsalted butter (room temperature)

sugar

egg (room temperature)

vanilla extract or vanilla bean paste

all-purpose flour

cornstarch

black pepper

cinnamon

nutmeg

cloves

cardamom

ginger

black tea

star anise or fennel (optional)

Empty contents of two bags of chai tea and set aside. If spices aren’t ground, grind with mortar and pestle or spice grinder. Or make your own chai mix.

Whisk flour and cornstarch together and set aside.

Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg, vanilla extract, and chai spice, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.

Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.

Remove cookies from oven and allow to cool on cookie sheet before handling.

These soft chai spice cookies are like the bestsnickerdoodles combined with your favorite fall flavors! It uses a homemade chai spice mix to create a warm and comforting cookie.

Chai Cookies

cream of tartar

chai spice

unsalted butter (softened)

brown sugar (packed)

eggs

vanilla extract

½ tablespoons chai spice

In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and chai spice.  

In a separate large bowl, use an electric mixer to cream butter and sugar until fluffy, about 3 minutes. Add eggs and vanilla and beat an additional 1-2 minutes.   

Pour the dry ingredients into the butter mixture and mix on low speed just until the flour is incorporated. Do not overmix.   

Refrigerate the dough for at least 30 minutes, or overnight.   

When ready to bake, preheat the oven to 350°F.   

For the topping, mix the granulated sugar and chai spice in a small bowl.    

Scoop the dough into 1 ½ tablespoon scoops and roll each into a ball. Roll the ball in the chai-sugarmixture.  

Arrange about 3-inches apart on a cookie sheet. Bake for 7-10 minutes, or until the edges of the cookies are just starting to turn brown.   

Allow to cool on the cookie sheet for several minutes, then transfer to a wire cooling rack.

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The most viewed chai tea cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine