Vegan Vanilla Chai Sugar Cookies
This recipe is inspired by Taylor Swift's Chai Sugar Cookies but vegan. I hope you enjoy it as much as I do, they are amazing!
Servings 14 large cookies
Equipment
- Mixing bowls
- kitchen scale optional, but highly recommended
- measuring cups & spoons
- whisk / spatulas
- headstand mixer or electric hand mixer optional
- baking sheet trays
- oven safe silicon mat or parchment paper for baking
- cooling/wire wrack optional
- cookie scoop optional
Ingredients
DRY INGREDIENTS
- 2 cups (250g) all purpose flour sifted
- 2 tsp chai spice mix (see notes for recipe)
- 2 tea packets dried chai tea leaves tea bag cut open
- 1 tsp baking powder sifted
- 1 tsp baking soda sifted
- ½ tsp fine kosher salt
WET INGREDIENTS
- ½ cup (113g / 1 stick) vegan butter softened to room temperature
- ½ cup (4oz) vegetable or canola oil
- ½ cup (100g) organic granulated sugar
- ½ cup (75g) organic powdered sugar
- 2 tbsp vanilla extract
- 1 large (35g) flax egg 1 tbsp flaxseed meal + 3 tbsp warm water
- 1 tbsp non-dairy plant milk unsweetened soy milk preferably
FOR THE ICING SUGAR
- 1½ cup powdered sugar
- 2-3 tbsp non-dairy plant milk
- 1 tsp chai spice mix
- ground cinnamon for sprinkling
Instructions
DRY INGREDIENTS
- In a mixing bowl, combine all dry ingredients. For the chai tea packets, cut packets open and pour with dry mixture.
- Whisk together until well combined.
WET INGREDIENTS
- In a separate mixing bowl/headstand mixer, combine room temperature butter, granulated and powdered sugar and whisk with an electric or headstand mixer until it reaches its soft peaks. If you are mixing by hand, fold butter and sugar with a spatula until they create a cream consistency.
- Add oil, vanilla extract, milk, and flax egg into the butter mixture. Stir with headstand/electric mixer or by hand until well combined.
COOKIE DOUGH
- Mix wet and dry ingredients together until well combined. The dough will be very soft.
- Chill cookie dough (covered) in the fridge for at least one hour or overnight.
BAKE
- Preheat oven to 350°F. Line a baking sheet tray with parchment paper.
- Once your cookie dough has set, using a cookie scoop or tablespoon, form cookie dough into balls. * Note: this recipe calls for large cookies. I used a cookie scoop that is about 1" in diameter and combined 2 scoops to form 1 cookie dough ball. You can make more cookies with just 1 scoop instead.
- Line each cookie dough ball on parchment paper. Be sure to spread them apart as the cookies will spread. You may need to use more baking tray (or create another batch), depending on the size of your tray.
- Bake for 10-11 minutes or cookies have flattened and are slightly golden brown.
- Allow the cookies to cool for 5 minutes before moving it to a cooling rack. Or leave as is.
ICING SUGAR
- Using a stand/electric mixer, combine powder sugar, non-dairy milk, and spice mix to whisk until it forms into icing.
- Before icing the cookies, be sure that it is cool completely.
- Using a whisk or spoon, drizzle icing sugar on top of cookies. Sprinkle with a pinch of cinnamon and allow to cool in room temperature for icing to settle in cookie.
- Enjoy!
Notes
- Get my chai spice mix recipe here!
- Use a scale! To get accurate results, it is highly recommend you use a kitchen scale to measure out your ingredients. Although it is optional, I would recommend using a scale for any baking goodies to ensure quality results.
- Egg replacements - For this recipe, I would prefer using flax egg and a little bit of milk for added moisture and as a binder. Flaxseed meal adds extra fat into the cookies, to ensure that it does not come out grainy.
- Choice of milk - soy or cashew milk is often preferred with bake goodies as they contain less water. Using oat milk is water based and often times result into a flat baked good. However, you can ought for almond milk more than oat milk if that is your only option.