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