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.