With warm, cozy spices and the sweet, buttery flavour of a good sugar cookie, these chai sugar cookies are guaranteed to be a hit! Enjoy them with a warm cup of tea for the perfect afternoon pick-me-up.
Chai sugar cookies are the bee’s knees! They’ve got all the warmth of a hot mug of chai, but in the form of a snackable cookie. And this version is vegan thanks to a few simple ingredient swaps!
Using plant-based butter and milk makes this chai sugar cookie recipe completely dairy-free, and there’s no need for eggs either. The vegan butter gives the cookies that rich sugar cookie flavour and texture—you’ll never guess these cookies are vegan.
As a bonus, your kitchen will smell absolutely divine as these bake up in the oven!
Why You’ll Love This Chai Sugar Cookie Recipe
- Cozy flavour . There’s something about those warm chai spices that feels like a hug for your soul. If you adore the flavour of chai, you’ll love these cookies!
- Easy to make . This recipe is a cinch to make, no more difficult than making vegan sugar cookies or vegan chocolate chip cookies .
- Great for any occasion . Whether you’re craving a cozy treat during the colder months or looking for a unique cookie recipe to add to your holiday baking lineup, chai sugar cookies are always a good choice.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Chai spices – You’ll need cinnamon, ground ginger, cardamom, nutmeg, cloves, and allspice.
- Flour – I use regular all-purpose flour, but a measure-for-measure gluten-free flour will also work.
- Baking soda
- Salt
- Vegan butter – Use store-bought or homemade vegan butter .
- White sugar – You’ll need some for the dough and some for rolling the cookies.
- Brown sugar – I recommend light brown sugar, which has a milder flavour than dark brown.
- Vanilla extract
- Plant-based milk – Use a variety that’s unsweetened and unflavoured.
Can I Use a Chai Spice Blend in This Recipe?
Yes, you can use a pre-made chai spice blend in this recipe instead of the individual spices listed. If you’re using a blend, you’ll need about 2 1/2 teaspoons. Keep in mind that depending on the blend you use, the flavour may vary slightly from the homemade mix.
How to Make Chai Sugar Cookies
- Prepare . Preheat your oven to 375°F and line baking sheets with parchment paper.
- Make the spice blend . Whisk together the chai spices and reserve ½ teaspoon for rolling the cookies.
- Mix the dry ingredients . In a medium bowl, whisk the flour, salt, baking soda, and the rest of the spices.
- Cream the butter and sugar . Beat the vegan butter and sugars on medium-high speed until they’re light and fluffy.
- Add the rest of the liquid ingredients . Reduce the mixer to low speed, then add the plant milk and vanilla.
- Finish the dough . Add the dry ingredients to the bowl of wet ingredients and mix on lowest speed just until combined.
- Make the spiced sugar coating . Mix ⅓ cup of sugar with the reserved spices for rolling the cookies.
- Form the cookies . Scoop 1.5 tablespoons of cookie dough and roll it into a ball. Then, roll the dough ball in the sugar mixture and place on the prepared cookie sheets. Repeat with the remaining dough, leaving 2 inches between cookies.
- Bake . Place the pans in the oven and bake for 10 to 12 minutes, or until the edges begin to brown slightly.
- Cool . Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Soften the butter . For best results, make sure your vegan butter is softened to room temperature before starting the recipe. This will help it mix evenly into the rest of the ingredients.
- Don’t overmix . When adding the dry ingredients to the wet, be careful not to overmix. Overmixing can lead to tough cookies.
- Don’t reuse hot baking sheets . If you don’t have enough cookie sheets for all of the cookies and have to reuse one, make sure you let it cool completely between batches. Adding cookie dough to a hot baking sheet will make the cookies spread and may over-bake the bottoms.
Variations
- Drizzle melted white chocolate over the cooled cookies for a pretty finishing touch.
- Or, dip half of each cookie into dark or white chocolate for some extra decadence.
- Add chopped candied ginger to the cookie dough for some extra warmth and an added chewy texture.
- Fold chopped walnuts or pecans into the dough before baking to add some crunch.
How to Store
Store chai sugar cookies in an airtight container at room temperature for up to a week.
Can I Freeze This Recipe?
You can freeze chai sugar cookies either before or after baking for up to 3 months. If freezing before baking, roll the dough into balls and place them on a lined baking sheet. Freeze for an hour, then transfer to a freezer-safe container or bag. When ready to bake, remove from the freezer and thaw in the fridge overnight before rolling in spiced sugar and baking as directed.
If freezing after baking, allow the cookies to cool completely before placing them in a freezer-safe container or bag. When ready to enjoy, simply thaw at room temperature and serve.
More Vegan Cookie Recipes
- Kitchen Sink Cookies
- Gingersnap Molasses Cookies
- Vegan Oatmeal Cookies
- S’mores Cookies
- Air Fryer Chocolate Chip Cookies
Ingredients
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅓ teaspoon cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon allspice
- 1 ¾ cup flour , 220g
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- ½ cup vegan butter , softened (115g)
- ⅓ cup white sugar , 67g
- ⅓ cup brown sugar , 73g
- 1 teaspoon vanilla extract
- ¼ cup plant-based milk , 60g
For rolling:
- ⅓ cup white sugar , 67g
Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk together the cinnamon, ground ginger, cardamom, nutmeg, ground cloves and allspice spices and set ½ teaspoon aside for rolling the cookies.
- In a medium bowl, whisk together flour, salt, baking soda and the rest of the spice mix.
- Beat the vegan butter and sugars on medium-high speed until light and fluffy, about 2 minutes. On low speed, mix in the plant based milk and vanilla; the mixture will curdle slightly.
- Add dry ingredients and mix on lowest speed just until combined. This will take about 20 seconds; it’s important to not overmix at this point.
- Mix the final ⅓ cup of sugar (listed under “for rolling) with the reserved ½ teaspoon of spices for rolling the cookies.
- Scoop 1.5 tablespoons of cookie dough and roll into a ball with your hands. Then roll it in the spiced sugar and place on the prepared cookie sheets. Repeat with the remaining dough. Leave about 2 inches of space between the cookies.
- Bake in the preheated oven for 10-12 minutes, until the edges begin to brown lightly.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- To store : Store chai sugar cookies in an airtight container at room temperature for up to a week.
- To freeze : You can freeze chai sugar cookies either before or after baking for up to 3 months. If freezing before baking, roll the dough into balls and place them on a lined baking sheet. Freeze for an hour, then transfer to a freezer-safe container or bag. When ready to bake, remove from the freezer and let thaw in the fridge overnight before rolling in spiced sugar and baking as directed. If freezing after baking, allow the cookies to cool completely before placing them in a freezer-safe container or bag. When ready to enjoy, simply thaw at room temperature and serve.
Chai Sugar Cookies
Ingredients
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅓ teaspoon cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon allspice
- 1 ¾ cup flour 220g
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- ½ cup vegan butter softened (115g)
- ⅓ cup white sugar 67g
- ⅓ cup brown sugar 73g
- 1 teaspoon vanilla extract
- ¼ cup plant-based milk 60g
For rolling:
- ⅓ cup white sugar 67g
Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk together the cinnamon, ground ginger, cardamom, nutmeg, ground cloves and allspice spices and set ½ teaspoon aside for rolling the cookies.
- In a medium bowl, whisk together flour, salt, baking soda and the rest of the spice mix.
- Beat the vegan butter and sugars on medium-high speed until light and fluffy, about 2 minutes. On low speed, mix in the plant based milk and vanilla; the mixture will curdle slightly.
- Add dry ingredients and mix on lowest speed just until combined. This will take about 20 seconds; it’s important to not overmix at this point.
- Mix the final ⅓ cup of sugar (listed under “for rolling) with the reserved ½ teaspoon of spices for rolling the cookies.
- Scoop 1.5 tablespoons of cookie dough and roll into a ball with your hands. Then roll it in the spiced sugar and place on the prepared cookie sheets. Repeat with the remaining dough. Leave about 2 inches of space between the cookies.
- Bake in the preheated oven for 10-12 minutes, until the edges begin to brown lightly.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- To store : Store chai sugar cookies in an airtight container at room temperature for up to a week.
- To freeze : You can freeze chai sugar cookies either before or after baking for up to 3 months. If freezing before baking, roll the dough into balls and place them on a lined baking sheet. Freeze for an hour, then transfer to a freezer-safe container or bag. When ready to bake, remove from the freezer and let thaw in the fridge overnight before rolling in spiced sugar and baking as directed. If freezing after baking, allow the cookies to cool completely before placing them in a freezer-safe container or bag. When ready to enjoy, simply thaw at room temperature and serve.
Nutrition
Chai Sugar Cookies https://jessicainthekitchen.com/chai-sugar-cookies/ February 7, 2024
These crispy vegan southwest egg rolls are loaded with bold flavours and satisfying ingredients like plant-based chicken, black beans, and fresh vegetables. Serve them as an appetizer or make them a meal!
Snacks and appetizers are some of the best foods out there, right? I think they’re designed for maximum impact, which is why they tend to be irresistibly crispy ( Crispy Homemade Falafel !) or rich and creamy ( Roasted Garlic White Bean Dip !). And these vegan southwest egg rolls are a little bit of both.
Consider them a delicious fusion of Tex-Mex and traditional Chinese egg rolls. Inside the crispy egg roll wrapper is a mixture of savory vegan chicken , black beans, veggies, and all your favourite Tex-Mex spices for loads of flavour. Dip the egg rolls into the creamy avocado ranch sauce and you have a snack that will be the talk of your next party! (But you can totally make them for a weeknight dinner, too.)
What’s more, these vegan southwest egg rolls are super versatile. You can add your favorite veggies to switch things up, or make it spicier if you prefer. They’re incredibly easy to customize, so you can make them however you like.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan egg roll wrappers
- Veggie chicken pieces – I love using my vegan chicken recipe , but you can definitely use store-bought and save yourself some time.
- Olive oil
- Red bell pepper – Yellow and orange bell peppers have a similar flavor, so you can substitute either of those if you’d like.
- Onion – Yellow, white, or even red—they’ll all work here.
- Jalapeño – This is optional, for a little heat.
- Black beans
- Corn – Use fresh or frozen.
- Spinach
- Avocado
- Cilantro – Not a fan of cilantro? You can skip it.
- Taco seasoning
- Water
- Vegetable oil – Or another high-heat oil you like to use for frying.
For the Optional Dipping Sauce:
- Vegan ranch dressing – Use store-bought or make your own vegan ranch .
- Avocado
- Cilantro
- Salt and pepper
What Egg Roll Wrappers Are Vegan?
Most store-bought egg roll wrappers are vegan, including Nasoya, the most widely-available variety. Non-vegan egg roll wrappers usually contain eggs, so make sure to check the ingredient list on the package you’re buying.
How to Make Vegan Southwest Egg Rolls
If you’d like to get a head start on this recipe, you can prepare the filling a day or two ahead of time until you’re ready to assemble and fry the egg rolls.
Cook the vegan chicken. Follow the instructions on the vegan chicken package for cooking on the stovetop in a skillet. Transfer the cooked chicken to a plate.
Cook the vegetables. Add the oil, onions, and bell peppers to the pan. Cook over medium heat for about 5 minutes, or until the vegetables are softened. Add the jalapeño and cook for 1 minute more, then stir in the beans, corn, spinach, and taco seasoning. Cook until the vegetables are heated through.
Finish the filling mixture. Remove the skillet from the heat. Stir in the vegan chicken, mashed avocado, and cilantro.
Assemble. Lay the egg roll wrappers out on a clean work surface in a diamond shape, with one corner pointing towards you. Spoon about 1/3 cup of the filling in the middle of each wrapper, then roll it up tightly while folding the sides in. Seal the outside edge by brushing it with a small amount of water and repeat with the remaining wrappers and filling.
Fry the egg rolls. Add about 2 inches of oil to a deep skillet and heat it to 375ºF. Add the egg rolls to the oil in batches, being careful not to crowd them. Cook for about 2-3 minutes, flipping them halfway through to make sure they cook evenly on both sides. Transfer the cooked egg rolls to a wire rack.
Make the sauce. Combine all of the sauce ingredients in a blender or food processor and process until smooth.
Serve. Pour the sauce in a bowl and serve it alongside the southwest egg rolls.
Tips for Success
Here are some simple tips for perfect vegan southwest egg rolls:
- Seal the wrappers tight. This will help you make sure nothing leaks out during the cooking process.
- Don’t be afraid to deep fry. Seriously, it’s not as complicated as people think! I love my air fryer , but egg rolls just don’t get as crispy in there.
- Use a thermometer for the oil. The secret to frying is to make sure your oil is the right temperature. If it’s not hot enough, the egg rolls will absorb the oil and get greasy; too hot and they’ll over-cook on the outside, while being under-cooked inside.
Variations
There are so many different filling options you could use to make vegan southwest egg rolls! If you’re not a fan of vegan chicken, add more black beans, vegan ground beef, or even some diced cooked sweet potatoes. A generous pinch of cayenne or a dash of your favourite hot sauce will amp up the heat, and you can serve these southwest egg rolls with so many different sauces—try them with my Creamy Vegan Queso !
Serving Suggestions
Vegan southwest egg rolls are perfect for a casual get-together with friends or as an appetizer before dinner. You can also serve them as part of a larger Mexican-inspired meal—pair them with dishes like Grilled Mexican Street Corn and Vegan Birria Tacos .
How to Store Leftovers
If you have any leftovers, they can be stored in an airtight container in the refrigerator for 4 to 5 days. To reheat, simply place the egg rolls in a 350ºF oven until heated through, or warm them up in the air fryer. A microwave will work too, but the exterior won’t be as crispy.
Can This Recipe Be Frozen?
Yes, vegan southwest egg rolls can be frozen. Place them on a parchment-lined baking sheet and put them in the freezer until they are solid. Once frozen, transfer them to an airtight container or zip-top bag and freeze for up to 3 months. You can reheat them according to the instructions above, directly from frozen.
More Vegan-Friendly Appetizer Ideas
- Vegan Whipped Feta Dip
- Loaded Vegan Nachos
- Stuffed Mushrooms with Coconut Bacon
- Quinoa Pizza Bites
Ingredients
- 1 package Vegan Egg Roll Wrappers
- 2 Cups Veggie Chicken Pieces , 200 grams
- 1 Tablespoon Olive Oil
- ⅓ Cup Red Bell Pepper , diced 48 grams
- ¼ Cup Onion , diced 34 grams
- 1 Jalapeno , diced (optional) 23 grams
- 1 – 15 ounce can Black Beans , drained & rinsed 425 grams
- ½ Cup Corn, fresh or frozen , 65 grams
- 1 Cup Spinach , stems removed & chopped 30 grams
- 1 Avocado , mashed 150 grams
- 1 Tablespoon Cilantro , finely chopped
- 1 Tablespoon Taco Seasoning
- Water for sealing wrappers
- Vegetable Oil for frying
Optional Dipping Sauce
- 1 Cup vegan ranch dressing , 240 ml
- ½ Avocado , 75 grams
- ⅓ Cup Cilantro , 5 grams
- salt and pepper to taste
Instructions
- Place veggie chicken pieces in a large frying pan and heat according to package directions. Set aside.
- Add oil, onions and bell peppers to the pan. Cook over medium heat until the vegetables are softened, about 5 minutes.
- Add the jalapeno and cook for 1 minute more.
- Add the beans, corn, spinach and taco seasoning. Cook until vegetables are heated through.
- Remove from heat. Add the heated veggie chicken, mashed avocado and cilantro and stir together.
- Lay the egg roll wrappers out on the table in a diamond shape with one corner pointing towards you.
- Place about 1⁄3 cup of egg roll filling in the center of each wrapper then roll it up tightly while folding the sides in. Use a bit of water to seal the outside edge of the wrapper.
- Continue until all wrappers are rolled up and set aside.
- Add about 2 inches of oil to a deep skillet. Heat to 375 degrees.
- Add the eggrolls to the oil in batches, taking care not to crowd the pan. Cook for about 2-3 minutes, flipping to get an even golden brown color..
- Remove from oil and cool on a wire rack.
- Serve immediately.
To make dipping sauce:
- Combine all of the ingredients together in a blender or food processor. Process until smooth.
