1 1/4 c ap flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
7/8 c sugar
1 1/4 tsp cinnamon
1/4 tsp cardamom
1/2 tsp ginger
1/4 tsp ground all spice
1/8 tsp finely ground black pepper
1/8 tsp ground cloves
1/2 c dairy free butter
1 egg
1/2 tsp vanilla extract
Preheat the oven to 350 degrees and line a baking sheet with parchment.
In a large bowl combine sugar and all spices. Reserve 3/8 c mixture and set aside (this will be for rolling cookies in prior to baking)
In the bowl of a stand mixer, combine dairy free butter with remaining sugar spice mixture on medium until light and fluffy.
Beat in the egg and vanilla extract until incorporated. Slowly add the dry ingredients and mix until just combined.
Chill dough for 30 minutes.
Remove chilled dough and roll into approx 1" sized balls. Roll each one in the remaining sugar spice mixture. Place on baking sheet at least 2" apart, as these do spread. Bake until slightly puffed and golden, the tops will start to crackle. Approx 10-16 minutes. Remove from oven and let stand on tray for 2 minutes before transferring to a wire rack to cool.
*adapted from the James Beard Foundation Recipe
NOTES:
For a more intense or less intense chai flavor you can play with the proportions of the spices as you like. These had a subtle but recognizable chai flavor that was enough for me to enjoy, but mild enough for my children to enjoy as well.
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