Chai Spiced Cookies

The season of baking is upon us! To to start off my baking week I made some chai tea spiced cookies with vanilla drizzle. Perfect for cold days, which is the case right now on the west coast of Canada. Snow does not tend to fall here but it definitely has been for the last couple of days, enough that it is sticking to the ground and here to stay. We are also expected to have more next week!

I usually make gingerbread cookies this time of the year, and have a recipe up on my blog for them but this year I decided to try chai spiced cookies. These are similar to gingerbread, as both have spices but unlike my gingerbread these have no molasses or candied ginger and rely on cardamon as a main spice.

These cookies make my home smell good enough to eat. I intentionally made these cookies less sweet so I could top them with a vanilla drizzle. This drizzle brings sweetness to the cookies and is reminiscent of milk that is often added to chai.

I came across this snowflake cookies stamp last week and had to get it. Not sure if theses were the best cookies to use it on, but the drizzle does help the snowflake pattern show up better on each cookie, plus it is a nice extra something to brighten up the cookies.

You could use any sort of cookie cutter or stamp if you so choose but remember to ensure whatever tools you use to flour them well or the dough will stick to it and you will need to start over again.

I plan on eating these with my morning espresso tomorrow (very wicked), but will also be saving some to eat ( and gift) over the coming week or so.

Chai Spiced Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
  • Chai Cookies:
  • 1½ cups all-purpose gluten free flour
  • ¼ Tsp baking powder
  • ¼ Tsp baking soda
  • ¼ Tsp salt
  • 1 Tsp ground ginger
  • ¼ Tsp ground cinnamon
  • 1 Tsp ground cardamom
  • ¼ Tsp ground black pepper
  • ¼ Cup vegan butter, at room temperature
  • ¼ Cup firmly packed brown sugar
  • 1 Large egg
  • 1 Tsp vanilla extract
  • Vanilla Icing:
  • 1 Cup powdered sugar
  • ½ vanilla bean or ½ tsp pure vanilla extract
  • 2 tablespoons to 4 tablespoons warm rice milk ( or other non-dairy milk alternative)
  1. To make the cookies:
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamon and pepper. Set to side.
  3. In a large bowl with an electric hand mixture or in bowl of a stand mixture, combine the butter and brown sugar. Beat the mixture until creamy on high speed. If you do not have either you can do this by hand, it will just take longer.
  4. Add in the egg and vanilla and mix until well combined. Add the flour mixture in two batches, mixing between each batch thoroughly.
  5. Knead the dough until it comes together in one large ball. Wrap the dough in plastic wrap and press it down so it’s a flat disk; refrigerate for at least 2 hours, or ideally overnight.
  6. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  7. On a lightly floured work surface, roll out the dough until it’s ½” thick.
  8. Stamp out cookies using any cookie cutter you prefer.
  9. Recombine the scraps and repeat the process with the remaining dough.
  10. Transfer to the baking sheet leaving an inch of space between each cookie and bake for 10 minutes, or until the edges are light golden brown.
  11. Allow to cool completely on a drying rack. Repeat with the remaining cookies.
  12. To make vanilla drizzle:
  13. Combine powdered sugar, vanilla seeds or extract and 2 tbsp milk together in a bowl. Add more milk if needed. Consistency should be fairly thin.
  14. Drizzle over cookies and let sit to dry before serving or storing. Store in an airtight container. Cookies can also e store in freezer but must be without the drizzle.


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