Chai Gingerbread Cookies Recipe

Everybody wants these delicious Chai Gingerbread Cookies. Double vanilla and brown sugar make these cookies soft, buttery, and chai-flavored. Cookies melt with a sweet, thick, creamy espresso glaze. These cookies are tasty, fun to create, great homemade gifts, and will brighten your holiday cookie box! 

Ingredient

CHAI SPICE – 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 GINGERBREAD COOKIES – 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

Ingredient

ESPRESSO FROSTING – 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

Burst

1

Making chai spice. In a small bowl, mix cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and sugar. Reserve for cookie topping. 

Wavy Line

Direction

Burst

2

To bake cookies. Mix butter and brown sugar in a large bowl. Add molasses and vanilla and beat for 1 minute until frothy. Mix in the egg. 

Wavy Line
Burst

3

Beat in flour, baking soda, cinnamon, ginger, and salt until a ball forms. If the dough is too wet to roll, add 2-4 tablespoons flour. 

Wavy Line
Burst

4

Cut dough in half. On floured parchment, roll the dough to 1/4 inch thickness. To avoid dough sticking, use enough flour. Use gingerbread cutters to cut cookies. 

Wavy Line
Burst

5

Carefully place the cookies on a parchment-lined baking sheet. I recommend lifting cookies with a floured spatula. Spice up each biscuit with chai sugar. 

Wavy Line
Burst

6

Freeze the baking sheet covered. Freeze for 20–30 minutes to firm. Roll out leftover scraps and continue with remaining dough. Preheat oven to 350°F.  

Wavy Line
Burst

7

The cookies should bake for 8-10 minutes on the centre rack. After 5 minutes on the baking sheet, transfer to a wire cooling rack to finish cooling. Meanwhile, create frosting.

Wavy Line
Burst

8

Mix butter, powdered sugar, espresso (if using), vanilla, and cream in a medium bowl until smooth and drizzling. Add 1 tablespoon of cream at a time to thin the glaze till drizzling. Frost and sprinkle each cookie. Enjoy! 

Wavy Line

Easy Vanilla Sugar Dusted Macaroon Trees Recipe 

also see

also see

White Scribbled Underline