It’s a chilly December afternoon, and the air smells like cinnamon and cardamom. The kind of day that makes you crave a warm drink and something sweet from the oven. These Chai Cookies bring that cozy tea shop aroma right into your kitchen — soft, chewy, spiced just right, and ready for Christmas sharing.
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Why You’ll Love These Chai Cookies
These Chai Cookies taste like a cup of your favorite winter chai turned into dessert. They’re soft in the center, crisp at the edges, and full of deep brown sugar flavor. The spices bloom beautifully against the buttery dough, creating that nostalgic warmth we all crave when it’s cold outside.
They’re vegan, simple to make, and take just 20 minutes of hands-on time (plus a quick chill). Perfect for slow afternoons or Christmas cookie boxes.
What Makes These Chai Cookies Special
The secret lies in creaming the brown sugar and spices with vegan butter. This step pulls out their aroma, letting every bite taste like real chai. The texture lands between soft snickerdoodles and crisp sugar cookies — golden, fragrant, and full of flavor.
It’s like taking a comforting chai latte and baking it into cookie form. Only better, because you can eat it warm with your hands.
Key Tips for Perfect Chai Cookies
Cream Butter, Sugar & Spices Together
Always start by beating the butter with brown sugar and spices. It releases essential oils from the cinnamon, cardamom, and ginger. This builds a stronger flavor base and gives your cookies a tender, chewy structure.
Chill the Dough Before Baking
Chilling helps the fat firm up so the cookies spread slowly. This makes them thick, chewy, and full of caramel-like depth. An hour in the fridge works wonders.
Bake on Parchment Paper
Parchment guarantees even baking and saves you from burnt bottoms. Skip foil — it heats too quickly and messes with texture.
Roll in Sugar for Crinkly Tops (Optional)
Rolling each dough ball in white sugar adds sparkle and crunch. It also gives that signature holiday cookie look.
Tap & Shape Post-Bake
Once out of the oven, gently tap the tray on the counter. The centers sink slightly, creating those beautiful crinkles. If you want perfect rounds, scoot a cookie cutter around them while warm.
Ingredient Notes & Substitutions
- Vegan butter: Use sticks like Earth Balance. For tub margarine or Miyoko’s, add 1 tablespoon flour to offset extra oil.
- Brown sugar: Dark adds more molasses flavor, while light gives a softer sweetness.
- Flax egg: Mix 1 tablespoon flaxseed with 3 tablespoons water. Let it rest before using.
- Spices: Cinnamon, cardamom, and ginger are the core. Add star anise or black pepper if you like a punchy finish.
- Flour: Use all-purpose, or swap with a 1:1 gluten-free blend for slightly crumblier results.
Step-by-Step Overview
Start by creaming your vegan butter, brown sugar, and spices until the mix looks fluffy and smells warm. Add the flax egg and vanilla, mixing again.
Sift in flour, salt, and baking soda, then stir until a soft dough forms. Chill for an hour.
Next, preheat your oven to 350°F and line your tray with parchment. Scoop 10–12 dough balls (about 45–50g each). Roll in sugar if you’d like that crinkly look.
Bake 11–13 minutes until the edges brown lightly. Tap the pan for those perfect cracks, and let them cool 5–10 minutes before enjoying.
They’re golden, chewy, and ready for your tea break.
Troubleshooting Common Issues
- Cookies spread too much: Add a spoonful of flour or chill longer.
- Didn’t spread: Reduce flour slightly or check your baking soda freshness.
- Uneven bake: Make sure your oven is preheated and use parchment paper, not foil.
FAQ
Can I make the dough ahead of time?
Yes, you can chill it up to two days or freeze it in dough balls. Add 2–3 minutes to bake time when baking from frozen.
How long do these cookies stay fresh?
They keep well at room temperature for 2–3 days, in the fridge for 7 days, or in the freezer for up to a month.
Can I make these gluten-free?
Yes. Use a 1:1 gluten-free baking blend. The texture stays soft but turns a bit crumblier.
Vegan Brown Sugar Chai Cookies Recipe Card
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Chai Cookies – Soft, Chewy & Amazingly Spiced
- Total Time: 1 hour 20 minutes
- Yield: 10–12 cookies (~45–50 g each) 1x
- Diet: Vegan
Description
Soft and chewy vegan brown sugar chai cookies with cozy spices and crisp edges. Perfect for Christmas trays and tea time.
Ingredients
½ cup vegan butter (preferably Earth Balance sticks)
½ cup + 2 Tbsp dark brown sugar (or light brown sugar)
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground ginger
⅛ tsp star anise (optional)
⅛ 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
¼ tsp salt
½ tsp baking soda
2 Tbsp granulated sugar (optional, for rolling)
Instructions
1. Cream vegan butter, brown sugar, and all spices until fluffy and fragrant.
2. Add the flax egg and vanilla, then whip for 30 seconds.
3. Sift flour with baking soda and salt, then mix into the dough until combined.
4. Chill dough in a covered bowl for 1 hour.
5. Preheat oven to 350°F. Line a baking tray with parchment. Prepare a small bowl of granulated sugar if rolling.
6. Scoop 10–12 dough balls (about 45–50 g each). Roll each in sugar if using.
7. Space dough balls 2 inches apart on the tray. Do not flatten.
8. Bake 11–13 minutes, until edges are browned and centers look soft.
9. Immediately tap the tray on the counter to create crinkles.
10. Optionally use a round cookie cutter to scoot and shape while warm.
11. 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.
- Prep Time: 1 hour chill + 20 minutes active
- Cook Time: 11–13 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (~45–50 g)
- Calories: 180
- Sugar: 13
- Sodium: 169
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 2
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 0
More Such Recipes
Try these if you love warm, spiced cookies:
- soft and spiced gingerbread crinkle cookies
- classic cinnamon roll cookies recipe
- chewy maple cinnamon cookies with white chocolate
- cranberry orange cookies with a festive twist
Final Thoughts
These Chai Cookies bring a little calm into the holiday rush. They’re sweet but not too sweet, with a touch of spice that lingers like a good memory.
You can double the spices for a bolder hit or roll in extra sugar for sparkle. However you bake them, they’ll fill your kitchen with warmth and comfort.
Find more cozy inspiration and baking ideas on Pinterest or join the community on Facebook. Then pour a mug of chai and enjoy a cookie that feels like home.