Intro
If you’re looking for a holiday cookie that’s festive, freezer-friendly, and full of cozy flavor, these Chai-Spiced Gingerbread Cookies are it.
Shaped like classic gingerbread men but infused with the soul-warming spices of chai, think cardamom, cinnamon, cloves, and ginger, these cookies are everything you love about the holidays with a delicious twist.
I usually bake a batch during the first week of December and keep them stocked in the cookie jar all month long.
Whether it’s an afternoon snack, a pairing with eggnog, or a treat for Santa on Christmas Eve, these cookies hit the spot every time.
The Taste Test
Traditional gingerbread cookies have nothing on these. The chai spices add a warming, almost tea-like richness that pairs beautifully with molasses and brown sugar.
They’re:
- Crisp on the outside
- Soft and chewy in the middle
- Loaded with festive, spiced flavor
- Incredibly hard to stop eating
These are the kind of cookies that disappear fast, ask my toddler and husband.
The Time-Test
These cookies come together with ease, and with my freezer-friendly dough tip below, you can prep a big batch ahead of time and cut + bake as needed throughout the season.
You can even involve the little ones in cutting out the shapes, it’s a perfect holiday tradition to start.
Freezer-Friendly Dough Tip (Stress-Free Holiday Baking!)
- Roll dough between parchment paper to ¼ inch thick.
- Keep it sandwiched between the parchment sheets.
- Lay flat on a baking sheet and freeze until solid (1–2 hours).
- Slide the whole parchment sheet into a large freezer bag or wrap tightly in plastic wrap and foil.
When ready to bake:
- Remove sheet from freezer
- Let sit 5–10 minutes until cutters press through easily
- Cut while still chilled
- Bake directly from cold for perfect sharp edges and less spread
It’s a good go-to baking hack for last-minute cookie trays or setting out Santa’s favorite on Christmas eve.
Final Bite
These chai gingerbread cookies are nostalgic, flavorful, and festive in every sense.
Whether you’re baking for a party, a cookie swap, or just filling your home with that unmistakable holiday aroma, these will become a December staple.
Have you ever added chai spice to your holiday cookies?
Tag me if you make these, I’d love to see your cookie shapes (and hear if Santa approves)!
Chai Spiced Gingerbread Cookies
Ingredients
- 1 cup unsalted butter, browned and cooled at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 1/4 cup all purpose flour to be exact, measure 330 grams
- 1 tsp baking powder
- 1/4 tsp salt
Masala Chai Spice Blend
- 1 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/4 tsp ginger powder
- 1/8 tsp clove
Optional Ingredient
- 4 tbsp turbinado sugar
Instructions
- Beat browned butter and granulated sugar until light and fluffy (2 minutes)
- Add egg, yolk, vanilla. Mix until smooth, scraping bowl as needed.
- Whisk flour, baking powder, salt, and chai spices in a separate bowl.
- Add to wet mixture and mix until just combined.
- Wrap and chill 1 hour so it rolls cleanly and keeps shape.
- Between two parchment papers, roll dough to ¼ inch thickness. If the dough is too crumbly, add 2 tsp to a tablespoon of milk.
- Cut with 4-inch cookie cutters. For sharp edges, chill cut shapes 10 minutes before baking.
- Preheat to 350°F (175°C). If adding turbinado sugar, sprinkle on each cookie.Bake 9–12 minutes until edges are set but not browned.
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