Buttery, sugary sweet and full of warm flavors, these Chai Sugar Cookies are the best holiday treat! Although, I crave them all year round!
They’re the upgraded version of the ever so loved classic sugar cookie. Seriously though, the chai flavors take these cookies from delicious to out of this world amazing!
You can make them both soft and chewy or crispy, just adjust the bake time. I like to make some of both! (:
Chai Sugar Cookies (V/GF)
Full of chai flavors, these are the upgraded version of the ever so loved classic sugar cookie.
- 1 1/2 cup gluten free all purpose flour
- 1 1/2 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 cup coconut oil , room temperature (solid)
- 1 cup beet sugar + more for rolling
- 1/4 cup almond milk unsweetened
- 1 tbsp vanilla extract
Preheat oven to 350 degrees F.
In a large bowl mix together both flours, baking soda, baking powder, salt, ginger, cinnamon, cardamom, allspice and cloves.
In a separate bowl, thoroughly mix the coconut oil and beet sugar together, then add the almond milk and vanilla.
Combine the wet and dry ingredients and mix until combined.
Let mixture chill covered in the refrigerator for about 15-30 minutes.
Roll cough dough into 24 individual balls (1 tbsp worth).
Add some beet sugar to a bowl and roll each ball in the sugar until fully coated.
Transfer balls to a parchment lined baking sheet. Cookies should be about 1 1/2 inches apart. With your fingers, press each cookie to flatten slightly.
Bake until slightly golden and firm, about 9-12 minutes (less for soft and chewy cookies and more bake time for crispy cookies).
Let cool before serving and ENJOY!!