Totally Vegan Chai Spice Sugar Cookies

Totally Vegan and Bokeh Christmas Light Approved Chai Spice Sugar Cookies

(So good when dipped in coffee or Chai Tea!)

I originally found the base recipe on My Baking Addiction, but after making the first batch, I wanted to tweak it to fit my own palette.

2 3/4 cups all-purpose flour (I now do 1 3/4 all-purpose and 1 cup wheat or multi-grain flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar (I now replace it with 1 cup turbinado or demerara sugars and 3/4 white sugar)
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper ( actually grind my own pepper for this)
1 cup unsalted butter, softened (I use the Earth Balance Shortening Sticks, but here is the the link to vegan butter I made in the past just for reference:
1 egg (I use an egg replacer like Bob’s Red Mill)
1/2 teaspoon vanilla extract (I have gone to 1/4 tsp. vanilla and 1/4 tsp. almond extract)

I pretty much follow these same mixing instructions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper (I use the silicone sheet as shown in the image); set aside.

  1. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.
  2. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.

  3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.

  4. Beat in egg (or replacer) and vanilla/almond extract, combine until fully incorporated.

  5. Slowly blend in dry ingredients mixing until just combined.

  6. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.

  7. Bake in preheated oven for 8 to 10 minutes.

  8. Let stand on baking sheet two minutes before removing to cool on wire racks.



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