Totally Vegan and Bokeh Christmas Light Approved 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.

2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

3. 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.

4. 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.

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

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

7. 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.