Chai Gingerbread Cookies.
Ingredients
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon all-spice
- 1/4 teaspoon ground cloves
- 1/3 cup granulated sugar
- 1 1/2 sticks (3/4 cup) Land O Lakes® Unsalted Butter, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/3 cup molasses
- 2 teaspoons vanilla extract
- 1 egg at room temperature
- 2 3/4 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 stick (1/2 cup) Land O Lakes® Unsalted Butter, melted
- 3 cups powdered sugar
- 1-2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/4 cup Land O Lakes® Heavy Whipping Cream
- assorted sprinkles, for decorating
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Instructions
- 1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and sugar in a glass jar or bowl. Set aside for sprinkling over the cookies.
- 2. To make the cookies. In a large mixing bowl, cream together the butter and brown sugar. Add the molasses and vanilla, beat until light and fluffy, about 1 minute. Add the egg and mix until combined. Add the flour, baking soda, cinnamon, ginger, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons of additional flour.
- 3. Divide the dough in half. Roll out the dough on a floured piece of parchment to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using gingerbread cookie cutters. Carefully transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Sprinkle each cookie with the chai sugar. Cover the baking sheet and place in the freezer. Freeze until firm, about 20-30 minutes. Roll out the leftover scraps, and repeat with the remaining dough.
- 4. Preheat oven to 350° F. Bake the cookies on the middle rack of the oven for 8-10 minutes. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
- 5. Meanwhile, make the frosting. In a medium bowl, whisk together the butter, powdered sugar, espresso (if using), vanilla, and cream until smooth and drizzly. If needed, thin the glaze by adding additional cream, 1 tablespoon at a time, until drizzly.
- 6. Decorate each cookie as desired with frosting and sprinkles. Enjoy!
Source
Original recipe: View Original