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Chai Snowflake Shortbread

The chai spices in this vegan shortbread version makes this the perfect holiday treat. A little bit of spice and everything nice. Decorate it with your favorite colored icing and its a party treat.
Prep Time15 minutes
Cook Time10 minutes
30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: allergy-friendly, chai cookies, chai shortbread, dairy free, egg free, nut free, peanut free, vegan, vegan cookies
Servings: 16 large cookies

Ingredients

Cookie Ingredients

  • 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
  • c water or non-dairy milk
  • food coloring

Instructions

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.

Notes

Notes: The cookie dough can be made in advance and will keep for a week in the fridge and a month in the freezer.
Once cooked, place cookies in an airtight container for up to 5 days or store in a freezer for two weeks.
Transfer unused royal icing to an airtight container for up to 5 days and in the refrigerator for two weeks. Add a bit of water to soften and decorate again.