Gingerbread Chai Cookies

Gingerbread Chai Cookies

Packing a hit of chai and gingerbread spice, these aromatic gingerbread chai cookies are rolled in a crystal coat of sparkling sugar for a touch of glitter and crunch. Find more gingerbread recipes in our 2018 November/December issue

Gingerbread Chai Cookies
Makes 9
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 1 teaspoon (4 grams) vanilla extract
  • 1 large egg (50 grams)
  • ¼ cup (85 grams) unsulphured molasses
  • 2¼ cups (281 grams) all-purpose flour
  • 1½ teaspoons (3 grams) Chai Spice (recipe follows)
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (2 grams) ground ginger
  • ¼ teaspoon kosher salt
  • 1 cup (200 grams) sparkling sugar
  1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and molasses.
  3. In a medium bowl, whisk together flour, Chai Spice, baking soda, ginger, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well combined. Using a ¼-cup spring-loaded scoop, scoop dough, and shape into 2-inch balls. Roll balls in sparkling sugar, and place 2½ inches apart on prepared pans.
  4. Bake until tops are cracked, 15 to 16 minutes. Let cool completely on wire racks.

Chai Spice
Makes about ½ cup
  • ⅓ cup (32 grams) ground cardamom
  • 2½ tablespoons (15 grams) ground cinnamon
  • 4 teaspoons (8 grams) ground ginger
  • 2 teaspoons (4 grams) ground cloves
  • 2 teaspoons (4 grams) ground black pepper
  1. In a small bowl, stir together all ingredients.




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