Vegan Chai Cookies

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4.50 from 4 votes

These plant-based Taylor Swift-inspired chai cookies are a cozy twist on the classic sugar cookie with a hint of warmth and spice. Soft and chewy with a delicate crumb, they’re infused with the aromatic blend of chai spices that evoke comfort in every bite. A touch of vanilla and a dash of chai tea gives them a rich depth, while a simple glaze drizzled on top adds a sweet finish. Perfect with a glass of eggnog, warm tea, or other beverages, these cookies are a plant-based treat that embodies cozy evenings and the spirit of indulgence.

Prep Time15

Cook Time18

Total Time33

Course: Dessert, Snack

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: medium-sized cookies

Calories: 218kcal

Author: Michelle Cehn

Ingredients

Wet:

½ cup plant-based butter softened
½ cup brown sugar
½ cup granulated sugar
2 tablespoons plant-based milk
1 tablespoon vanilla extract

Dry:

1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons dry chai tea the contents of around five tea bags
1¾ cups unbleached all-purpose flour

Icing:

1½ cups powdered sugar
3 tablespoons plant-based milk or vegan eggnog
½ teaspoon nutmeg
¼ teaspoon salt

Instructions

Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.
In a stand mixer, beat the softened butter and sugars until light and fluffy by slowly increasing the speed of the mixer.
Add in the milk and vanilla extract and use a low speed on the stand mixer to incorporate.
Once properly combined and fluffy, continue by sprinkling in the baking powder, baking soda, salt, and chai tea and allowing the mixer to whip it together.
Maintaining a low speed, slowly add in the flour one ½ cup at a time. The dough should have a soft, pliable, and cohesive texture. It should be firm enough to hold its shape but not so stiff that it crumbles when scooped or shaped. Adjust the amount of flour used accordingly if necessary.
Using a spring-loaded ice cream scoop or large spoon, divide the dough into balls to your choice of size. Place the dough balls on the baking sheet, spacing 2 inches apart, and flatten slightly.
Bake for 16-18 minutes, until the cookies start to form cracks—but before they turn brown. To achieve a chewy texture, the cookies should be taken out of the oven before they start to brown. For crunchy cookies, allow to bake the full 18 minutes until lightly browned.
While the cookies are in the oven, mix the sugar, milk (or eggnog), and nutmeg in a small bowl and set aside.
Allow the cookies to cool before topping with the icing.

Notes

Serving Tips: Enjoy with tea, milk, vegan eggnog, or another holiday drink of your choosing for the perfect fall or winter treat.
Storing Leftover Cookies: The chai sugar cookies should last 3-5 days if placed in an air-tight container at room temperature.
Freezing Cookies: Once cooled, add any leftover chai cookies to a freezer-safe bag or container and place in the freezer for up to 3 months. To thaw, move to the refrigerator overnight, let them come to room temperature on the countertop for 1-2 hours, or place in the microwave on defrost for about 15 seconds.

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