Vegan Chai-Spiced Sugar Cookies With Spiked Eggnog Frosting

Vegan Chai-Spiced Sugar Cookies With Spiked Eggnog Frosting

A boozy, rum-spiked eggnog frosting takes this VegNews Holiday Cookie Contest-winning recipe to the next level.

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A fiery chai spice mix adds punch to these soft and chewy sugar cookies, but the buzzy rum-nog frosting seals the deal—and made these a winner in our 2022 VegNews Holiday Cookie Contest

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What you need:

For the cookies:
½ cup vegan butter 
½ cup plus 1 tablespoon brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
⅛ teaspoon ground star anise 
⅛ teaspoon black pepper
1 tablespoon ground flaxseed 
3 tablespoons water 
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar

For the eggnog frosting:
2 cup powdered sugar
¼ cup vegan butter, softened
⅓ cup vegan eggnog 
2 teaspoons light rum 
1 teaspoon ground cinnamon

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What you do:

  1. For the cookies, into a medium bowl, add butter, brown sugar, cinnamon, cardamom, ginger, star anise, and black pepper. Using a whisk, beat for 2 minutes. 
  2. In a small bowl, combine flax and water, and let sit three minutes. Add to butter mixture, plus vanilla, and beat another 30 seconds. 
  3. Sift in flour, baking soda, and salt, and mix until a thick dough forms. Cover bowl with plastic wrap, and place in refrigerator to chill for 1 hour.
  4. Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Into a small bowl, add sugar.
  5. Remove dough from refrigerator, and use a cookie scoop to portion out 10 to 12 evenly sized cookies. Roll between palms to form a ball, and then roll in sugar until coated. Place at least 2 inches apart onto prepared sheet. 
  6. Bake 10 to 13 minutes, or until bottoms are lightly browned. Remove from oven and immediately tap tray gently on counter. Let cookies cool on baking sheet 5 minutes. Transfer to a cooling rack, and let cool completely. 
  7. For the frosting, in a large bowl, beat sugar and butter, gradually adding eggnog and rum until smooth. Frost cooled cookies, and sprinkle with cinnamon.
For more award-winning cookies, read: