Ingredients
The following ingredients have 30 Servings
- For the cookies:
- 1 cup vegan butter, softened
- 1½ cups cane sugar
- Egg replacer
- for 1 egg
- 3 tablespoon of
- chai latte mix
- or contents of 3 chai tea bags, finely ground
- ½ teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- For the espresso frosting:
- ¼ cup
- vegetable shortening
- ¼ cup vegan butter
- 2 cups powdered sugar
- 2 tablespoon of strong brewed espresso, cooled
- ½ teaspoon salt
- For the spice blend:
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
Instruction
- 1.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- 2.
- For the cookies, in a stand mixer, beat together butter and sugar until fluffy, about 2-3 minutes. Add the vegan egg, chai, and vanilla, and beat for 1 minute, until fully incorporated.
- 3.
- Into a separate bowl, sift flour, baking soda, baking powder, salt, and cream of tartar. Add to wet ingredients in stand mixer and beat on medium-low speed, until fully incorporated.
- 4.
- Pinch off enough dough to make 1½-inch balls, place onto baking sheet, and press down slightly. Bake for 10-12 minutes or until edges are lightly browned. Remove from oven and cool on a wire rack.
- 5.
- For the frosting, into a medium bowl, beat together shortening, butter, and espresso. Add powdered sugar 1 cup at a time and beat until smooth and fluffy, then add salt and mix to incorporate.
- 6.
- For the spice blend, into a small bowl, add all ingredients and mix together.
- 7.
- To assemble, spread frosting on to cooled cookies and top with spice blend.
- Click here for the
- 2017 VegNews Holiday Cookie Contest
- finalists. And for even more amazing holiday cookies, check out the
- 2015 VegNews Holiday Cookie Contest
- and
- 2012 VegNews Holiday Cookie Contest
- winners.
