Masala chai sugar cookies filled with warm flavors! Nothing signals Christmas to me more than sugar cookies! I loved making them growing up and am enjoying learning how to decorate them with royal icing recently.
This version of sugar cookies includes a small concentrated amount of chai – both the tea and chai masala. I have my chai masala recipe up here. The flavor and smell comes through some much better this way than just putting the spices in the dough. I recommend using chai masala because the flavor will come through stronger than using masala chai tea bags.
Some things to note:
- I used unsalted butter.
- These cookies are a little darker in color because of the masala chai concentrate mixed into the dough.
- It is important to chill the dough to prevent spreading and also to help give time for the flavor to set into the dough.
- The use of the almond extract in addition to vanilla extract makes a big difference. I would recommend not skipping it.
- I used an eggless royal icing recipe by Haniela’s but made small tweaks to the extracts and did not use white food coloring (didn’t feel it was necessary). The ingredients I used are in the recipe card.
Decorating the cookies
If you don’t want to make the royal icing skip it and sprinkle some sugar on top.
Another idea is to just make a simple icing to drizzle on top by mixing 1/4 cup powdered sugar, 1 tbsp milk and 1/2 tsp vanilla.
A third option is to spread ready made frosting on top.
Looking For Other Eggless Cookie Recipes? Check Out:
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
Vanilla Chai Sugar Cookies – Eggless
For the cookie dough:
- 3/4 cup Softened Butter
- 1 cup Sugar
- 4 oz Cream Cheese
- 2 tsp Vanilla Extract
- 1 tsp Almond Extract
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 3/4 cups All-purpose Flour
For chai blend you will mix into the dough:
- 2 oz Chai Water made using:
- 3 tsp Chai Masala
- 4 oz Water
- 2 Darjeeling or black tea bags or equivalent loose tea
For the royal icing (inspired by Haniela's):
- 6 tbsp Aquafaba (liquid from chickpeas cans)
- 4 cups Sugar
- 1/2 tsp Cream of tartar
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- Bring 4 oz water, tea and chai masala to a boil and then let simmer on low for 1-2 minutes. Do not leave on high heat for a long time. You will be left with about half of the mixture, so 2 oz of the chai blend.
- Cream together butter and sugar in a mixer. Once butter is lighter in the shade and fluffy, add in cream cheese, chai blend, and extracts. Mix to combine.
- Add in salt, baking powder and 2 3/4 cup of flour. The dough should not be too wet or it will spread when baking. If the dough seems too wet, add 1/8 – 1/4 of flour at a time until it reaches the right consistency. It should be similar to playdoh. Do not over mix.
- Separate dough into two balls and wrap each or place in the container. Refrigerate for at least 2 hours and up to 1 day.
- Take the dough out of the fridge and roll out to 1/4 inch and cut out shapes with cookie cutters. Place on baking sheet and place in the fridge or freezer while the oven preheats. Preheat oven to 360F.
- Once the oven is ready, bake for 9-12 minutes dependent on your preference. I let mine go to 12 because I like a little crispiness at the edges. If you want softer, take out at 8 minutes.
- Let cool and decorate with frosting or icing as you wish. For royal icing, I used the ingredients listed above and beat together in a mixer for 5-7 minutes until it thickened. Depending on the type of decorating you are doing, you may need to add water (1 tsp at a time) to get the consistency you need.