Chai Sugar Cookies

Chai cookies are such a cozy take on traditional vegan sugar cookies. They actually remind me a lot of snickerdoodle cookies, only with even more spice in every bite. These chai sugar cookies have all the warmth of a hot mug of spiced chai, with the soft, chewy centers and crispy, buttery edges I love in classic sugar cookies. I hear that these are Taylor Swift’s favourite cookies, and I can see why!

They’re easy to make with just a few vegan ingredient swaps, like plant-based milk and butter. As a result, this chai sugar cookie recipe is completely dairy-free and also egg-free. They have plenty of rich sugar cookie flavour and texture, filled with a blend of chai spices: Cinnamon, ginger, cardamom, nutmeg, allspice, and cloves. Trust me, your kitchen will smell absolutely divine as these bake up in the oven.

Why These Chai Sugar Cookies Are a Game-Changer

• There’s something about the warm chai spices that feels like a hug for your soul. If you adore the flavour of chai tea, you’ll love these chewy sugar cookies.
• I make these cookies dairy-free and egg-free with plant-based milk, vegan butter, and simple pantry ingredients. The homemade chai spice needs only a few pantry spices, similar to the ingredients in pumpkin pie spice.
• This recipe is very easy to make, no more difficult than making vegan chocolate chip cookies on a fall afternoon.
• Whether you’re craving a cozy treat during the colder months or looking for a unique cookie recipe for holiday baking, chai sugar cookies are great for any occasion.

Notes on Ingredients

Here are the ingredients you’ll need to make these homemade vegan chai cookies (see the recipe card for the exact measurements):

• Chai spices – You’ll need cinnamon, ground ginger, cardamom, nutmeg, cloves, and allspice. If you’d like, you can use a pre-made chai spice blend instead of the individual spices. If you’re using a blend, you’ll need about 2 ½ teaspoons. Keep in mind that depending on the blend you use, the flavour may vary slightly from the homemade mix.
• Flour – I use regular all-purpose flour, but a measure-for-measure gluten-free flour will also work.
• Baking soda – Make sure it’s fresh so your cookies don’t end up flat!
• Vegan butter – Use store-bought or homemade vegan butter.
• White sugar – You’ll need some for the dough and some for rolling the cookies.
• Brown sugar – I recommend light brown sugar, which has a milder flavour than dark brown.
• Vanilla extract – Or an equal amount of vanilla paste.
• Plant-based milk – Use a variety that’s unsweetened and unflavoured.

How to Make Vegan Chai Sugar Cookies

I like to mix my ingredients separately when making these cookies (wet ingredients, dry ingredients, and spices). It makes it easier to blend them smoothly at the end, for a uniform sugar cookie dough. Here’s what you’ll do.

• Prepare. Preheat your oven to 375°F and line baking sheets with parchment paper. 
• Make the spice blend. In a bowl, whisk together the chai spices. Reserve ½ teaspoon in a separate bowl. You’ll mix this with sugar for rolling the cookies.
• Mix the dry ingredients. In a medium bowl, whisk the flour, salt, baking soda, and the rest of the spices.
• Cream the butter and sugar. In a new bowl, beat the vegan butter and sugars on medium-high speed until they’re light and fluffy. 

• Add the rest of the liquid ingredients. Reduce the mixer to low speed, then add the plant milk and vanilla. 
• Finish the dough. Add the dry ingredients to the bowl of wet ingredients and mix on lowest speed just until combined. 
• Make the spiced sugar coating. Mix ⅓ cup of sugar with the reserved spices for rolling the cookies.
• Form the cookies. Scoop 1.5 tablespoons of cookie dough and roll it into a ball. Then, roll the dough ball in the sugar mixture and place on the prepared cookie sheets. Repeat with the remaining dough, leaving 2 inches between cookies.

• Bake. Place the pans in the oven and bake for 10 to 12 minutes, or until the edges begin to brown slightly.
• Cool. Allow these chai cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 

Tips for Chewy Chai Cookies

• Soften the butter. For best results, make sure your vegan butter is softened to room temperature before starting the recipe. This helps it mix evenly into the rest of the ingredients.
• Don’t overmix. When adding the dry ingredients to the wet, be careful not to overmix. Overmixing can lead to tough cookies.
• Don’t reuse hot baking sheets. If you don’t have enough cookie sheets for all the cookies and have to reuse one, make sure to let it cool completely between batches. Adding cookie dough to a hot baking sheet will make the cookies spread and may over-bake the bottoms.

Variations

• Drizzle melted white chocolate over the cooled cookies for a pretty finishing touch.
• Or, dip half of each cookie into dark or white chocolate for some extra decadence.
• Add chopped candied ginger to the cookie dough for some extra warmth and an added chewy texture.
• Fold chopped walnuts or pecans into the dough before baking to add some crunch.
• Instead of chai spice, use pumpkin pie spice in these sugar cookies instead. You may like these vegan pumpkin cookies that also include pumpkin purée.
• Make a version of Taylor Swift’s chai sugar cookies by folding crushed chai tea leaves into the dough and adding an eggnog-flavored glaze. I’d suggest mixing a little vegan eggnog with powdered sugar and cinnamon until you have an icing-like consistency. Dip the tops of the cookies or drizzle them with glaze after they’ve cooled.

How to Store

• Store airtight. Store chai sugar cookies in an airtight container at room temperature for up to a week. 
• You can freeze chai sugar cookies either before or after baking for up to 3 months. If freezing before baking, roll the dough into balls and place them on a lined baking sheet. Freeze for an hour, then transfer to a freezer-safe container or bag. When ready to bake, remove from the freezer and thaw in the fridge overnight before rolling in spiced sugar and baking as directed.
• If freezing after baking, allow the cookies to cool completely before placing them in a freezer-safe container or bag. When ready to enjoy, simply thaw at room temperature and serve. 

More Vegan Cookie Recipes

• Kitchen Sink Cookies
• Gingersnap Molasses Cookies
• Vegan Oatmeal Cookies
• S’mores Cookies
• Air Fryer Chocolate Chip Cookies

Enjoy friends! If you make this chai sugar cookies recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!