Before Taylor Swift’s cookies were Taylor Swift’s, it was actually made by author and food blogger, Joy the Baker! To make it more festive, she added chai spices and eggnog glaze to make it perfectly cozy for the winter Holidays. With the upcoming Christmas, what are your go-to flavors?
Related Recipe: The Best Taylor Swift’s Pumpkin Spice Cookies
Pro Tips:
Pro Tips: - You can compress the cookies with a back of a cup to create a flat surface for the frosting.
- Cool down the baking tray for at least 5-10mins until eating so you can give enough time for cookies to mold.
Other Recipes to pair with this recipe:
- Ginger Molasses Cookies – Shall I say more? Unlock all your Holiday dessert recipes, these cookies will not disappoint.
- Vegan Mint Chocolate Ice cream –Add a hint of fresh mint with all the spices in the cookies, you can thank me later!
- Vegan Chai-tea Latte – If you are not having chai tea with chai cookies, you are not doing it right!
Related Post: Best Vegan Pumpkin Recipes you Need to Try
INGREDIENTS:
Cookies:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted dairy-free butter at room temperature
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar, plus additional for sugaring tops
- 1/2 cup powdered sugar
- 3 tbsp aquafaba
- 2 tsp vanilla extract
- 1 bag chai tea
Glaze:
- 1 cup powdered sugar
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 3 tbsp plant-based eggnog
KITCHEN EQUIPMENT:
- Chai Sugar cookies:
- ½ cup granulated white sugar
- ½ cup unsalted dairy-free butter, softened
- 3 tbspaquafaba
- 2 cups unbleached all purpose flour
- ½ tspbaking soda
- ¼ tsp sea salt
- ½ cup vegetable oil
- ½ cup powdered sugar
- 2 tsp vanilla extract
- 1 bag chai tea
- Glaze:
- 1 cup powdered sugar
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 3 tbsp plant-based eggnog
- In a mixing bowl, whisk together; flour, baking soda, and salt. Set aside.
- Using a stand mixer or an electric hand mixer whip butter on medium speed until it's light and fluffy, at least 1 min.
- Drizzle in the oil, and mix on medium speed until combined.
- Add both sugars, aquafaba, vanilla, and chai tea leaves (without the bag), and combine on low.
- Add the dry mixture and mix on low until fully combined.
- Cover and chill in the fridge for 1 hour, or up to 24 hours before baking.
- Preheat the oven to 350F & line a baking sheet with parchment or a silicone baking mat.
- Roll the dough into 2 tbsp balls and place them onto the prepare baking sheet. Flatten slightly with your hands.
- Bake for 8-12 mins, or before the edges start to brown.
- Transfer cookies to a wire cooking rack to cool.
- Meanwhile, in a small mixing bowl combine; 1 cup powdered sugar, nutmeg, cinnamon, and vegan egg-nog, until smooth.
- When cookies are cooled, top with glaze and a sprinkle of cinnamon, if desired.
Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!
Looking For More Cookie Recipes?
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- How to Make Vegan Milk Bar Cookies
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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!
Lucka says:
They were absolutely delicious! Will 100 % make again!