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Vegan chai slice and bake cookies recipe with the most delicious chai spice flavor! Quick, easy, and delicious vegan Christmas cookies!
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Those chai slice and bake cookies are a mix between classic vegan sugar cookies and modern chai spices! Imagine a cup of warm chai tea latte and your favorite buttery cookies to go with it – that’s about how tempting these vegan chai slice and bake cookies taste.
They are incredibly delicious, sweet, and crunchy! Yet they are dairy-free, egg-free, and made with less sugar than most slice and bake cookies.
The buttery vegan shortbread cookie dough is enhanced with the most delicious chai spices. Thus, giving them not only a wonderful flavor but also a stunning swirled dough pattern!
One of the best things about slice and bake cookies is that they are generally very easy to handle and can be sliced into cookies within a minute – all you need is a sharp knife! Forget about rolling out the dough, nor are cookie cutters required.
All in all, an effortless Christmas cookies recipe that requires little to no baking skills. Can even be handled by baking beginners. 😉
Chai slice and bake cookies are perfect for sharing as a gift or enjoying with your family!
Love the easy process of slice & bake cookies? Make sure to also check out this vegan hazelnut slice & bake cookies recipe.
Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- In the bowl of a stand mixer or using a hand-held mixer, beat the vegan butter until peaks form.
- Add white sugar, vanilla extract and salt, mix until creamy.
- Add flour and mix until you have a smooth dough.
- Mix ground cinnamon, cardamom, ginger, cloves, and nutmeg in a small bowl. Sprinkle ¾ of the mixture over the dough and mix it lightly using your hands. → Don’t completely fold the spices into the dough so that you can still see a beautiful “pattern”.
- Turn the dough onto a work surface and shape it into a 10-inch (25cm) long rog. Wrap the log in plastic wrap and refrigerate for one hour.
- Preheat your oven to 390°F (200°C).
- Mix brown sugar with the remaining spice blend and roll the log in it to fully coat. Slice into ¼-inch (1cm) thick cookies.
- Transfer cookies on a with parchment paper lined baking sheet.
- Bake the cookies for 12 minutes in the preheated oven.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Make-Ahead & Storage Instructions
Prepare the dough ahead of time: You can store the raw cookie dough after step 5 for up to 2 days in the refrigerator. Continue with step 6 (slice & bake).
Store chai cookies in a cookie tin at room temperature. They keep fresh for at least one week.
Freeze baked chai cookies for up to 3 months in a freezer bag and thaw single cookies for 30 minutes at room temperature.
More Vegan Christmas Cookie Recipes You’ll Love
- Vegan Hazelnut Slice & Bake Cookies
- Vegan Sugar Cookies
- Vegan Gingerbread Cookies
- Vegan Linzer Cookies
- Vegan Chocolate Linzer Cookies
- Vegan Almond Crescent Cookies (German Vanillekipferl)
- Vegan Cinnamon Star Cookies (German Zimtsterne)
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📖 Recipe
Chai Slice and Bake Cookies
Ingredients
- ½ cup (110 g) vegan butter room temperature
- ¼ cup (50 g) white sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ⅓ cup (165 g) all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- 1 tbsp brown sugar
Instructions
- In the bowl of a stand mixer or using a hand-held mixer, beat the vegan butter until peaks form.
- Add white sugar, vanilla extract and salt, mix until creamy.
- Add flour and mix until you have a smooth dough.
- Mix ground cinnamon, cardamom, ginger, cloves, and nutmeg in a small bowl. Sprinkle ¾ of the mixture over the dough and mix it lightly using your hands. → Don't completely fold the spices into the dough so that you can still see a beautiful "pattern".
- Turn the dough onto a work surface and shape it into a 10-inch (25cm) long log. Wrap the log in plastic wrap and refrigerate for one hour.
- Preheat your oven to 390°F (200°C).
- Mix brown sugar with the remaining spice blend and roll the log in it to fully coat. Slice into ¼-inch (1cm) thick cookies and place on a with parchment paper lined baking sheet.
- Bake the cookies for 12 minutes in the preheated oven.
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
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