Maple Glazed Chai Spice Shortbread Cookies

Author Johnna


For the Cookie Dough:

  • 1 cup coconut sugar
  • 1 cup Earth Balance vegan butter-y sticks (2 sticks), room temperature
  • 1 egg OR 1 chia egg (3 Tablespoons hot water with 1 Tablespoon of ground chia seed)
  • 1 t . vanilla bean paste
  • 3 cups of my favorite gluten-free flour blend
  • 1 1/2 t . guar gum
  • 1 1/2 t . baking powder
  • 1/2 t . salt
  • 1/2 t . cinnamon
  • 1/4 t . cardamom
  • 1/4 t . ground ginger
  • 1/8 t . nutmeg
  • 1/8 t . fresh ground black pepper
  • 1/4 t . fennel seed , ground in spice grinder

For the Maple Glaze:

  • 1 cup powdered sugar
  • 3 Tablespoons maple syrup
  • 1 Tablespoon water , if needed


For the cookies:

  1. Preheat oven to 350 degrees.
  2. Cream sugar and Earth Balance/butter until just incorporated in bowl of stand mixer. Add egg (or Chia egg) and vanilla bean paste. Mix dry ingredients in separate bowl. Add dry ingredients one cup at a time to mixture in stand mixture.
  3. Split the dough into two equal parts. Press into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  4. Roll out on plastic wrap. (Optional: roll on a floured surface but this creates a more brittle, dry cookie.) I unwrap the dough and turn out onto one sheet of plastic wrap, then top with another sheet of plastic wrap and roll out til about 1/4" thick. These may be cut with any size round cutter you would like. I use a 2" round cutter, which yields 48 total cookies.
  5. Bake on silpat or parchment lined baking sheet at 350 for 10 to 12 minutes.

For the Glaze:

  1. Make the glaze after the cookies have cooled.
  2. In a bowl, mix together sifted powdered sugar and 3 Tablespoons maple syrup. Add water a little at a time if needed to reach a thick consistency that can be spooned onto the cookies.
  3. Using a spoon, spread a small dollop atop each cookie. Allow to sit uncovered until the glaze has set.
  4. Enjoy!