Chai is a traditional South Asian drink made from a variety of spices, black tea, milk, and sugar. It’s a delicious drink and perfect to keep you warm in any winter afternoon. I drink a Chai tea nearly everyday, especially during the holiday season. As I was sipping my tea, pondering what my next recipe should be, and snacking on a Christmas cookie, I had the great idea. Why not pair these two together: Chai and cookies! And voila! These Chai Snowflake Shortbread cookies were born. They turned out amazing, both in flavor and in appearance. Look at these photos!
The non-dairy margarine I like to use is Earth Balance, which comes in both vegan and soy-free. For non-dairy milk, there are tons of options, so you can pick your favorite! My favorites are Califia Farms Oat Milk and Chobani Oat Milk. If you’re vegan, I recommend checking the ingredients of the food coloring because some food colorings are not vegan. If you’re worried about it, feel free to substitute with some mashed and strained fruit!
These cookies can also be a great activity to do with the family this holiday season. We used the royal icing recipe from Happy Food, Healthy Life and it worked great. The decorating process is so much fun and you can never have too many sprinkles! Any kiddo is sure to have a blast decorating these snowflakes.
If you’re a huge Chai fan like me, then try dipping the Chai Snowflake Shortbread Cookie in a cup of Chai! Yum! I hope you love these cookies! My family sure did considering that they are nearly all gone! If you’re looking for more holiday recipes, you’ve come to the right place. Try these Vegan Ginger Molasses Cookies, these Vegan Spritz Cookies, or these Vegan Peppermint Snowball Cookies! You have so many options! I wish everyone a happy holiday season and I hope everyone spends this time resting and recharging!
Chai Snowflake Shortbread
- 1 c non-dairy margarine, softened
- 1 tsp vanilla
- 1 ¼ c powdered sugar
- 2 c all-purpose flour
- ¼ tsp fine kosher salt
- 1 tsp cinnamon
- ¾ tsp cardamom
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp ground pepper
Vegan Icing Ingredients
- 4.5 c confectioner's sugar
- 1 tbsp cornstarch
- ½ tsp xanthan gum
- ¼ tsp salt
- ⅓ c water or non-dairy milk
- food coloring
Make the Cookies
- Line two cookie sheets with parchment paper. In a large bowl, combine the flour, cinnamon, cardamom, ginger, allspice and black pepper and salt. Set aside.
- In a bowl of a stand mixer with a paddle attachment cream the non-dairy margarine and vanilla until mixed. Slowly add the confectioners sugar and mix on medium speed until light and fluffy.
- Gradually add the flour mixture to the wet until combined. Roll the dough out on a lightly floured surface to ¼ inch in thickness. Cut cookies with desired cookie cutters and place them on the parchment-lined cookie sheet. We used large snowflake cookie cutters, but any cookie cutter will work. Cover with saran wrap and place in the refrigerator for 30 minutes.
- Remove from the refrigerator and preheat the oven to 350degrees. Place in the oven and bake for 10-12 minutes rotating halfway through. Let cool completely.
Make the Icing
- While the cookies are cooling, make the icing. Using a stand mixer with a whisk attachment combine the the sugar, cornstarch, xanthan gum and salt and mix together on low. Slowly add the water and gradually increase the speed, scraping the sides as needed. Add food coloring and beat until mixed thoroughly.
- The icing is ready when it drizzles off the spoon and holds its shape for several seconds before dissolving back into the rest of the frosting. If it's too thin, add a little bit more powdered sugar.
- Decorate the cookies as desired and let sit 2-3 hours before the icing is set. They will keep 4 to 5 days at room temperature or up to 10 days in the fridge when stored correctly. They can be frozen for up to 2 months.