Description
Soft and chewy vegan brown sugar chai cookies infused with cozy spices and crisp edges, perfect for Christmas trays and tea time.
Ingredients
Units
Scale
Ingredients
- 1/2 cup vegan butter (preferably Earth Balance sticks)
- 1/2 cup + 2 tbsp dark brown sugar (or light brown sugar)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/8 tsp star anise (optional)
- 1/8 tsp black pepper (optional)
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water, rested 5–10 mins)
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup + 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 Tbsp granulated sugar (optional, for rolling)
Instructions
- Cream butter and spices: Cream vegan butter, brown sugar, and all spices until fluffy and fragrant.
- Add flax egg and vanilla: Add the flax egg and vanilla, then whip for 30 seconds.
- Sift and mix dry ingredients: Sift flour with baking soda and salt, then mix into the dough until combined.
- Chill dough: Chill dough in a covered bowl for 1 hour.
- Preheat oven and prepare tray: Preheat oven to 350°F. Line a baking tray with parchment. Prepare a small bowl of granulated sugar if rolling.
- Scoop dough balls: Scoop 10–12 dough balls (about 45–50 g each). Roll each in sugar if using.
- Place dough balls on tray: Space dough balls 2 inches apart on the tray. Do not flatten.
- Bake cookies: Bake 11–13 minutes, until edges are browned and centers look soft.
- Create crinkles: Immediately tap the tray on the counter to create crinkles.
- Shape cookies (optional): Optionally use a round cookie cutter to scoot and shape while warm.
- Cool cookies: Cool on the tray for 5–10 minutes before serving.
Notes
- Cream spices with the butter for deeper flavor infusion.
- Always bake on parchment for even cooking and no burnt bottoms.
- Roll in white sugar for crinkly tops. Do not use brown sugar for rolling.
- Do not flatten before baking. The cookies will spread naturally.
- Tap and scoot post-bake for round bakery-style edges.
- For a spicier cookie, double the spices. Texture will stay the same.
- If using Miyoko’s or tub margarine, add 1 Tbsp flour to balance extra oil.
- Storage: room temp 2–3 days; fridge up to 7 days; freezer up to 1 month.
- To freeze dough: scoop, freeze, bag, then bake from frozen adding 2–3 minutes.
- Troubleshooting: spreads too much → add a bit of flour, chill longer, or check fresh baking soda. Did not spread → reduce flour slightly or re-measure.
