Cinnamon Chai Cookies
1/2 c. raw sugar
2 tsp ground cinnamon
2 tsp ground cardamom
1/2 ts. ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
Mix all of the above ingredients in a small bowl. This is your spiced sugar. Set this aside.
To make the dough:
1/2 c. Earth Balance butter, softened
(or cows milk butter).
If using the Earth Balance, melt the stick in the microwave for just 35 second. This is non-dairy butter and has no animal fat.
1/2 c. shortening
1 c. raw sugar
2 eggs
(Note: I use flaxseed eggs: take 1 tablespoon of ground flaxseed and put in small custard cup or bowl; add in 3 tablespoons of warm water. Repeat (do this twice to equal 2 eggs). Let sit for 5 min to "gel" like an egg texture.
1 tsp vanilla extract
2 1/4 c. flour
2 tsp cream of tartar
1 tsp baking soda
dash of sea salt
1 pkg of cinnamon or butterscotch chips
In a large bowl, cream the butter, shortening, sugar, and 2 tablespoons of the spiced sugar until everything is light and fluffy.
Add in the "eggs" and vanilla. Stir well.
Add in the other ingredients minus the chips and mix well.
Stir in the chips.
Cover the bowl with foil and refrigerate for 1 hour. Preheat the oven to 350 degrees.
Shape Dough into balls and then roll each ball into the remaining spiced sugar.
Place on a parchment paper lined baking sheet, about 2 in apart.
Bake until set, about 11-13 minutes. In my oven they take 10 min.
Let cool by moving from baking sheet to foil on counter and let completely cool.
Must be stored in an air tight container.
I freeze half the batch and they are fine to freeze for up to 3 months.
ENJOY!!
Tips: they go well as a dessert for chili and cornbread; hot homemade stuffed pepper soup or creamy chicken noodle soup or with just a hot mug of vanilla cinnmon tea or decaf spiced chai tea.










