These chai sugar cookies are perfect with a cup of tea. Thick and chewy, they are filled with the warm, comforting spices of chai and come together in about 30 minutes using pantry staple ingredients. They’re also completely dairy free.
Sugar cookies are one of my go-to dairy free bakes. The recipe is straightforward, requires no dough chilling, and produces cookies with a soft center and slightly crisp edges. They’re quick to make and reliably delicious.
I love an evening on the couch with a peppermint tea, a good show, and a warm cookie. After making a chai-flavoured dairy free French toast casserole recently, I had some chai spice left over and decided to use it in these sugar cookies.
I started with my usual dairy free sugar cookie base but adjusted the flour slightly so the cookies would be a touch smaller and thicker. The result is a soft, chewy middle with a delicate crackle on top — ideal for weeknight baking or holiday cookie boxes.
Key Ingredients
These chai sugar cookies use simple pantry staples:
All ingredient quantities are listed in the recipe card below.
- Dairy free butter – use a good quality dairy free butter substitute for best flavour.
- White (granulated) sugar – sugar is key to the cookie texture and flavour; cookies are also rolled in sugar before baking.
- Egg – gives the cookies a soft, chewy texture.
- Vanilla extract – enhances the overall flavour.
- Chai spice – a blend of ginger, cinnamon, cardamom, nutmeg and cloves works beautifully.
- Plain (all-purpose) flour – the structure of the cookie.
- Baking powder and baking soda – both help the cookies rise and develop that crackled top and chewy interior.
Flavour Variations
If you don’t have chai spice, try these alternatives:
- Cinnamon – a simple swap that yields a snickerdoodle-like flavour.
- Pumpkin pie spice – keeps the warm, cozy spice profile while using a commonly stocked blend.
Step-By-Step Instructions
Step 1: Preheat the oven to 180°C (350°F). Line two large baking trays with baking paper.
Step 2: In a large mixing bowl or stand mixer, cream together the dairy free butter and sugar until light. Add the egg and vanilla and beat to combine.
Step 3: Add the plain flour, chai spice, baking powder, baking soda and sea salt. Mix until a dough forms; it may be crumbly but should hold together when pressed.
Step 4: Scoop tablespoon-sized pieces of dough, roll them into balls and press them together if needed. Mix extra sugar with a little chai spice and roll each ball in this mixture until coated.
Step 5: Place the coated dough balls on the prepared trays with enough space between them. Bake for 10–12 minutes. The edges should be just starting to brown while the centers remain slightly puffed and underbaked.
Remove the trays and carefully bang them on the counter a few times to deflate the cookies and encourage the crackled tops. Let the cookies sit on the tray for a few minutes to finish setting, then transfer to a wire rack to cool completely.
Tip: Right after the cookies come out of the oven, if they’re still soft, gently reshape any that lost their round edge with a spoon or a round cutter to make them look tidy.
Storage: Store cooled cookies in an airtight container at room temperature for 4–5 days.
Recipe FAQs
Ground cinnamon is an easy substitute. Pumpkin pie spice also makes a delicious alternative.
Yes. Freeze unbaked dough balls on a tray until solid, then transfer to a freezer bag; bake from frozen, adding a couple of minutes to the bake time. Baked cookies can be frozen in a sealed container for up to a month and thawed at room temperature.
Yes. Refrigerate the dough for up to 24 hours. Bring it to room temperature before rolling if chilled so the cookies spread properly in the oven.
If you make this recipe, please leave a comment and rating below — I’d love to hear how it turns out.
More easy dairy free cookies
Dairy Free Lemon Sugar Cookies
Vegan Peanut Butter Cookies
Melting Moments
Jam Drops (Thumbprint Cookies)
Chai Sugar Cookies
Ingredients
- ½ cup (125 g) dairy free butter
- 1 cup white (granulated) sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups plain (all-purpose) flour
- 1 teaspoon chai spice mix
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
For rolling
- ¼–½ cup white (granulated) sugar
- 1 tablespoon chai spice mix
Instructions
- Preheat the oven to 180°C (350°F) and line two large baking trays with baking paper.
- Beat dairy free butter and sugar until light. Add the egg and vanilla and mix to combine.
- Add flour, chai spice, baking powder, baking soda and sea salt. Mix until a dough forms.
- Scoop tablespoon-sized balls of dough, roll them, then coat in the sugar and chai mixture. Place on prepared trays, leaving room to spread.
- Bake 10–12 minutes. Remove and bang the tray on the counter once or twice to deflate the cookies. Let them firm on the tray for a few minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.