Vegan Chai-Spiced Sugar Cookies With Spiked Eggnog Frosting

Vegan Chai-Spiced Sugar Cookies With Spiked Eggnog Frosting

Dessert Vegan Verified

A boozy, rum-spiked eggnog frosting takes this VegNews Holiday Cookie Contest-winning recipe to the next level.

Ingredients

  • ½ cup vegan butter 
  • ½ cup plus 1 tablespoon brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground star anise 
  • ⅛ teaspoon black pepper
  • 1 tbsp ground flaxseed 
  • 3 tbsp water 
  • 1 tsp vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tbsp sugar
  • 2 cup powdered sugar
  • ¼ cup vegan butter softened
  • ⅓ cup vegan eggnog 
  • 2 tsp light rum 
  • 1 tsp ground cinnamon

Instructions (click to mark complete)

1

For the cookies, into a medium bowl, add butter, brown sugar, cinnamon, cardamom, ginger, star anise, and black pepper

For the cookies, into a medium bowl, add butter, brown sugar, cinnamon, cardamom, ginger, star anise, and black pepper. Using a whisk, beat for. 

2

In a small bowl, combine flax and water, and let sit three minutes

In a small bowl, combine flax and water, and let sit three minutes. Add to butter mixture, plus vanilla, and beat another. 

3

Sift in flour, baking soda, and salt, and mix until a thick dough forms

Sift in flour, baking soda, and salt, and mix until a thick dough forms. Cover bowl with plastic wrap, and place in refrigerator to chill for.

1 hour
4

Preheat oven to 350 degrees, and line a baking sheet with parchment paper

Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Into a small bowl, add sugar.

5

Remove dough from refrigerator, and use a cookie scoop to portion out 10 to 12 evenly sized cookies

Remove dough from refrigerator, and use a cookie scoop to portion out 10 to 12 evenly sized cookies. Roll between palms to form a ball, and then roll in sugar until coated. Place at least apart onto prepared sheet. 

6

Bake 10 to, or until bottoms are lightly browned

Bake 10 to, or until bottoms are lightly browned. Remove from oven and immediately tap tray gently on counter. Let cookies cool on baking sheet. Transfer to a cooling rack, and let cool completely. 

7

For the frosting, in a large bowl, beat sugar and butter, gradually adding eggnog and rum until smooth

For the frosting, in a large bowl, beat sugar and butter, gradually adding eggnog and rum until smooth. Frost cooled cookies, and sprinkle with cinnamon.

Original source: https://vegnews.com/vegan-recipes/vegan-chai-sp...

Back to all recipes