With Christmas just a little over a week away, and Los Angeles finally being under 70 degrees, I have been in the baking mood. What I love about these cookies is that they are easy to throw together, and you probably already have most, if not all, of the ingredients in your pantry.
A while back, I made plain gingerbread cookies…they were delicious, but I thought they could use a little something extra. What could make your classic gingerbread cookie even better? Chai. During this season, chai lattes are one of my favorite go-to drinks…and this recipe basically covers your milk and cookies all in one fell swoop. This past weekend, a few of my friends helped me consume these holiday treats, which I am grateful for because they are super addictive. Enjoy!
2 1/2 cups all-purpose flour
2 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 cup unsalted butter, melted
3/4 cup brown sugar
1/3 cup molasses
1 chai tea bag
3 tablespoons of Trader Joes spicy chai mix (optional, but delicious)
-In a large bowl, using a fork, stir flour with spices, spicy chai powder, and baking soda.
-Slit open a chai-tea bag. Stir 1 tbsp (15 mL) of the leaves into flour mixture along with spices.
-In a medium bowl, using a wooden spoon, beat butter with sugar for 2 min. Beat in egg, then molasses. Make a well in center of flour mixture, then pour in molasses mixture. Stir until most of molasses is absorbed. Gently knead until dough is an even colour. Divide into 4 portions
-Shape each into a ball, then flatten slightly.
-Preheat oven to 350 degrees.
-Lightly spray or oil a baking sheet.
-Place a disc of dough between 2 sheets of waxed paper. Roll dough no thicker than ¼ in.
-Drop small balls of dough onto your sheet about 1 in. apart.
-Flatten slightly with a fork, and sprinkle with sugar (optional).
-Bake in center of preheated oven just until edges begin to darken, 7 to 10 min.
-Remove cookies to a rack to cool.