Chai Vegan Sugar Cookies with Eggnog Glaze
Vegan sugar cookies! Chai sugar cookie with an eggnog glaze. If you're looking for the the best vegan sugar cookie recipe, this is it. The chai spices are make it the perfect holiday cookie.
Equipment
Ingredients
Chai Spice:
- 1 1/2 teaspoons each ground ginger and ground allspice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each ground nutmeg and ground cardamom
- 1/8 teaspoon ground cloves
- pinch cracked black pepper
Vegan Sugar Cookies:
- 1/2 cup vegan butter of choice*
- 1/4 cup powdered sugar
- 1/2 cup cane sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 1 3/4 all-purpose flour
- 1 1/2 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons non-dairy milk
- Cinnamon sugar, for rolling
For glaze:
- 1 1/2 cups powdered sugar
- 1/4 teaspoon ground nutmeg
- 3 tablespoons non-dairy milk**
Instructions
- Preheat oven to 350 degrees F.
- Combine all of the chai spices in a small bowl and set aside.
- Add the butter to a stand mixer with a paddle attachment. Alternatively, add the butter to a large bowl with a hand mixer. Place the sugars into the bowl and cream into the butter.
- Add in the applesauce and vanilla, then mix to combine.
- Mix in the dry ingredients: flour, cornstarch, baking power, baking soda, salt and chai spices.
- Add in the non-dairy milk; the batter should feel like play dough. Place the batter in the freezer for 15 minutes or in the fridge for ~30-45 minutes, or even overnight. This will make it easier to roll and scoop.
- Scoop 1 tablespoon of the batter (I use this scoop) and roll into balls; roll each ball in cinnamon sugar and slightly press them into a disc shape for even cooking.
- Repeat with the rest of the cookies, then place 2 inches apart on a baking sheet. Bake for 12 minutes. Let cool slightly on the pan, then remove and continue to cool on a baking rack.
- While the cookies are cooling, make your glaze by combining the powdered sugar, nutmeg and non-dairy milk. Once the cookies are cooled, dip the cookies into the glaze OR drizzle the glaze on top.
Notes
*I use Earth Balance baking sticks for almost all of my vegan baking, but any butter should work. I wrote these cookies to be vegan, but regular butter and milk will also work. **I almost always use oat milk for baking as it contributes to browning, but again-- any milk should work.
If you want to make shaped cut-out cookies, roll out the batter in between 2 pieces of parchment paper. The thicker the roll out, the chewier the cookie will be, the thinner the crispier the cookie. The butter in this recipe will make the batter soft to work with if left out too long; the faster that you handle these, the easier the cut outs will be. If it becomes too soft, then place back in the fridge/freezer if necessary.
These are a nice chewy cookie, which is what I prefer. If you want a crispier cookie, then press it more or roll the dough to less than a 1/4 inch. Both are good!
If you want a thicker glaze, then dip the cookies a few times. It will "harden" nicely, but these cookies should be stored in the fridge after the first day.
Nutrition
Serving: 1cookieCalories: 85kcalCarbohydrates: 14gProtein: 0.1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 95mgPotassium: 7mgFiber: 0.1gSugar: 13gVitamin A: 10IUVitamin C: 0.2mgCalcium: 14mgIron: 0.1mg