Cherry Chai Cookies (Vegan) (Edit recipe)

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These cherry chai cookies, inspired by Starbucks’ Cherry Chai Latte, deliver a delicious burst of cherry and chai flavors. They combine a cherry cookie dough packed with tart cherry powder and a chai cookie dough infused with a warm, cozy spice blend. Finished by rolling in cherry sugar and chai sugar for an extra pop of flavor, these cookies are irresistibly tasty, easy to make, and completely dairy- and egg-free.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

12 minutes

INGREDIENTS

32

Serves: 14

Ingredients

Cherry Cookie Dough

2 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
4 Tbsp Plant-Based Butter, -room temperature
1 cup All Purpose Flour
.25 tsp Baking Powder
0.25 tsp Baking Soda
.5 cup Cane Sugar
.5 Tbsp Vanilla Extract
3.33 Tbsp Cherry Powder, (3 tbsp + 1 tsp) see link below to the cherry powder I used

Chai Cookie Dough

2 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
4 Tbsp Plant-Based Butter, -room temperature
1 cup All Purpose Flour
.25 tsp Baking Powder
0.25 tsp Baking Soda
.5 cup Cane Sugar
.5 Tbsp Vanilla Extract
.5 tsp Ginger, Ground
.5 tsp Cardamom, Ground
.25 tsp Cinnamon, Ground
.25 tsp Nutmeg, Ground
.125 tsp Cloves, Ground

Cherry Sugar

2 Tbsp Cane Sugar
.5 Tbsp Cherry Powder

Chai Sugar

2 Tbsp Cane Sugar
.25 tsp Ginger, Ground
.25 tsp Cardamom, Ground
.125 tsp Cinnamon, Ground
.125 tsp Nutmeg, Ground
1 pinch Cloves, Ground, - use one sixteenth of a tsp

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cherry Cookie Dough
To a small bowl, add the flour, baking soda and baking powder; whisk to combine and set aside.
To a medium bowl, add the sugar and butter. With a hand-held mixer, blend the butter and sugar together on medium high speed for 2 minutes.
Add the yogurt, vanilla extract and cherry powder. Continue blending on medium high speed for another minute.
Add the dry ingredients to the wet ingredients. Continue blending with the hand-held mixer on medium speed just until no more flour can be seen.
Set the bowl aside while you prepare the chai cookie dough.
Chai Cookie Dough
To a small bowl, add the flour, baking soda, baking powder, ginger, cardamom, cinnamon, nutmeg and cloves; whisk to combine and set aside.
To a medium bowl, add the sugar and butter. With a hand-held mixer, blend the butter and sugar together on medium high speed for 2 minutes.
Add the yogurt and vanilla extract. Continue blending on medium high speed for another minute.
Add the dry ingredients to the wet ingredients. Continue blending with the hand-held mixer on medium speed just until no more flour can be seen.
Cherry Sugar
To a small bowl, combine the cherry powder and cane sugar; set aside for rolling later.
Chai Sugar
To a small bowl, combine the cane sugar, ginger, cardamom, cinnamon, nutmeg and cloves; set aside for rolling later.
Forming the Cookies
Have a parchment lined pan ready. We are going to form the cookie dough balls, roll them in sugar and then place them in the refrigerator for one hour before baking them.
To make each cookie, you will need one tablespoon of each cookie dough. Scoop 1 tbsp of cherry dough and roll it into a ball. Scoop 1 tbsp of chai cookie dough and roll it into a ball.
Press the two dough balls together and roll it into one cookie dough ball.
Dip the cherry portion into the cherry sugar and dip the chai portion into the chai sugar. Place the prepared cookie dough ball onto the prepared pan.
Repeat this until you have formed all of the cookie dough balls.
Place the formed cookie dough balls in the refrigerator for 1 hour.
Preheat the oven to 350F and prepare 2 cookie sheets by lining them with parchment paper. Once the oven reaches temperature, remove the cookie dough balls from the refrigerator.
Place 4 to 5 cookie dough balls per cookie sheet. Flatten each dough ball by about 1/3rd (about 2.5 inches in diameter) and sprinkle a little more sugar on the cookies (cherry sugar over the cherry dough and chai sugar over the chai dough).
Keep any unbaked dough balls in the refrigerator between batches.
Bake the cookies for 12 minutes.
These cookies benefitted from some reshaping. This needs to be done as soon as they come out of the oven. You can use a large glass, or spatula to accomplish this. I used a large cookie/muffin ring.
Allow the cookies to rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.
Store the cookies in an airtight container at room temperature.

Notes

A link to the cherry powder I used - Amazon.com: Food to Live Organic Cherry Juice Powder, 1 Pounds – Non-GMO, Raw, Kosher, Vegan Superfood, Bulk, Rich in Antioxidants, Great for Juices, Drinks, and Smoothies, Contains Maltodextrin : Grocery & Gourmet Food

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	209
Fat:	6 g
Carbohydrates:	35 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	84 mg
Fiber:	1 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.