A fiery chai spice combine provides punch to those comfortable and chewy sugar cookies, however the buzzy rum-nog frosting seals the deal—and made these a winner in our 2022 VegNews Vacation Cookie Contest.
What you want:
For the cookies:
½ cup vegan butter
½ cup plus 1 tablespoon brown sugar
¼ teaspoon floor cinnamon
¼ teaspoon floor cardamom
¼ teaspoon floor ginger
⅛ teaspoon floor star anise
⅛ teaspoon black pepper
1 tablespoon floor 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 mild rum
1 teaspoon floor cinnamon
What you do:
- For the cookies, right into a medium bowl, add butter, brown sugar, cinnamon, cardamom, ginger, star anise, and black pepper. Utilizing a whisk, beat for two minutes.
- In a small bowl, mix flax and water, and let sit three minutes. Add to butter combination, plus vanilla, and beat one other 30 seconds.
- Sift in flour, baking soda, and salt, and blend till a thick dough varieties. Cowl bowl with plastic wrap, and place in fridge to relax for 1 hour.
- Preheat oven to 350 levels, and line a baking sheet with parchment paper. Right into a small bowl, add sugar.
- Take away dough from fridge, and use a cookie scoop to portion out 10 to 12 evenly sized cookies. Roll between palms to type a ball, after which roll in sugar till coated. Place a minimum of 2 inches aside onto ready sheet.
- Bake 10 to 13 minutes, or till bottoms are calmly browned. Take away from oven and instantly faucet tray gently on counter. Let cookies cool on baking sheet 5 minutes. Switch to a cooling rack, and let cool fully.
- For the frosting, in a big bowl, beat sugar and butter, regularly including eggnog and rum till clean. Frost cooled cookies, and sprinkle with cinnamon.
For extra award-winning cookies, learn:
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