Chai Spiced Ginger Cookies

chai ginger cookies drizzeled with vanilla glaze on a wire rack over parchment paper

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Your favourite ginger cookie meets a Spiced Chai Latte! Ginger cookies spiced wtih cinnamon, nutmeg, cardamon and pepper with a vanilla glaze.

Prep Time30

Cook Time30

Chill Time1 30

Total Time2 30

Course: Cookies and Squares

Cuisine: Baked Goods

Keyword: chai spices, ginger, gingerbread, molasses

Servings: cookies

Calories: 114kcal

Author: Trish | The In Fine Balance Food Blog

Ingredients

Tea Butter

100 grams unsalted butter 3.5 oz or about 7 tablespoons
2 black tea bags I used a vanilla-scented black tea. Use your favourite good quality. You will open and empty the tea into the melted butter

Cookie dough

Tea Butter or 7 tablespoons of unsalted butter
125 grams packed brown sugar about ½ cup
75 grams molasses about 3 tablespoons
1 large egg at room temperature
240 grams all-purpose flour 2 cups
½ teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon finely ground black pepper
¼ teaspoon ground cardamon
¼ teaspoon freshly grated nutmeg
organic cane sugar or turbinado sugar for rolling

Vanilla Glaze

¾ cup icing sugar (confectioner's sugar)
½ teaspoon vaniila extract
1 tablespoon milk more as needed to acheive desired consistency

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Instructions

Make Tea Butter

In a small saucepan, melt butter on low heat. Open two black tea bags and empty dried tea to the melting butter, mixing well. Do not boil or simmer butter, just melt. Transfer tea butter to a small bowl and refrigerate until solid.
Plan ahead. It will take about 30 minutes for the butter in the butter solidify. Be sure to remove tea butter from the refrigerator about an hour before baking so that butter softens to room temperature.
100 grams unsalted butter, 2 black tea bags

Make Cookie Dough

Combine soften tea butter, brown sugar and molasses to the bowl of a stand mixer and beat on medium speed until light an fluffy. This will take a few minutes. Add the egg, scraping the bowl inbetween, and beat in the egg.
Tea Butter, 125 grams packed brown sugar, 75 grams molasses, 1 large egg
In a small bowl combine together the dry ingredients: flour, baking soda, baking powder, ginger, cinnamon, black pepper, nutmeg and cardamon. Whisk to combine.
240 grams all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon finely ground black pepper, ¼ teaspoon ground cardamon, ¼ teaspoon freshly grated nutmeg
Add dry ingredients to the sugar mixture in the stand mixer and mix on lowe speed until well combined. There should be no dry spots. At this point, chill dough in the refrigerator about a hour before shaping and baking the cookies.

Bake cookies

Preheat oven to 350 degrees and line two baking sheets with parchement paper.
Scoop about tablespoon sized balls of cookie dough, 22-25 grams each, and roll into uniform balls. Roll each ball in the organic can sugar and place on the parchment paper, about 3 inches apart. On a 13x16 inch baking sheet, you can fix 12 cookies.
organic cane sugar or turbinado sugar
Bake cookies at 350 degrees for 10-12 minutes or until edges are slight browned and cookies have puffed- up and cracked as they settle. Allow cookies to cool for 10 minutes on the pan before moving to a cooling rack. Allow cookies to completely cool before adding glaze.

Vanilla glaze

Combine icing sugar, vanilla and milk in a medium bowl. Whisk until smooth and creamy and well combined. You may need to add a bit more milk to get the desired consistency. Be a bit patient before you add too much to be sure the milk is fully incorporated before your add more, glaze will continue to thin as you stir.
Drizzle glaze over each cookie. Allow glaze to harden before transfering cookies to an airtight container for storage
¾ cup icing sugar (confectioner's sugar), ½ teaspoon vaniila extract, 1 tablespoon milk

Notes

To save time, you can skip making the Tea Butter. I highly recommend the extra effort to make the tea butter. It adds a rich deep flavour to the cookies but they will still be delicious with just butter - use same amount, 100 grams

Recipe slightly adapted from Bake from Scratch magazine.

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