Chai Spiced Sugar Cookies
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 2 dozen
Ingredients
  • 6 tablespoons butter (see Notes)
  • ½ cup brown or coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1¼ cup gluten free flour
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon ground ginger
  • ⅛ teaspoon allspice
  • ⅛ teaspoon cloves
  • pinch of nutmeg
  • pinch of ground pepper
Icing (Optional)
  • ½ cup powdered sugar
  • 1 tablespoon milk (see Notes)
Instructions
  1. Combine butter and sugar in a large bowl (or in the bowl of a stand mixer), and use an electric hand mixer to beat until creamy. Add egg and vanilla, and mix again until combined.
  2. Add dry ingredients, and mix on low until a dough starts to form. Using a spatula, scrape down the sides of the bowl, and mix until thoroughly combined. The dough will likely be sticky, so if needed, put the bowl in the fridge for 5-10 minutes.
  3. Once dough is more manageable, transfer to a piece of wax paper and roll out into a log roughly 2 inches in diameter. Pop into the freezer for 15-20 until dough is chilled.
  4. Preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper.
  5. Remove cookie dough log from the freezer, and use a sharp knife to cut into slices roughly ¼ inch thick. Place slices on cookie sheet about 1-2 inches apart. Bake for 10-12 minutes or until golden brown.
  6. Cool on cookie sheet for 5 minutes, then move to a wire rack to cool completely.
  7. If desired, mix icing ingredients together in a small bowl until no clumps remain. If icing is too thin, add more powdered sugar - 1 teaspoon at a time. If the icing is too thick, add more milk - ¼ teaspoon at a time.
  8. Drizzle over cookies, and wait 5-10 minutes until the icing is set. Store in an airtight container for up to 5 days.
Notes / Variations
DAIRY-FREE: Use a dairy-free milk, such as almond or oat, and substitute coconut oil (or another butter alternative -- I prefer Miyokos) for the butter.

VEGAN: In addition to the dairy-free substitutions above, replace the egg with a flax egg or 2 tablespoons aquafaba.

I have only made these cookies using gluten-free flour, but you could likely substitute all-purpose flour instead.

RECIPE FROM: Cookies + Coconut | Gluten Free and Vegan Chai Cookies
Nutrition Information
Serving Size: 1 cookie Calories: 129 Fat: 3.2g Saturated Fat: 2g Carbohydrates: 22.7g Sugar: 6.5g Sodium: 9mg Fiber: 0.1g Protein: 1.6g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/chai-spiced-sugar-cookies/