Chewy Chai Gingerbread Cookies

Total Time: 1 hour 30 minutes (includes dough resting and cooling)

Yield: 3 dozen cookies

Ingredients

Dry Ingredients

• 2 cups (260g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon fine salt

• 3 ¾ teaspoons chai spice blend (see Tip for homemade options)

• ½ cup (100g) granulated sugar

Wet Ingredients

• ½ cup (96g) grapeseed, canola, or other neutral-flavored oil

• 1 large egg (room temperature, if possible)

• ⅓ cup (117g) molasses (not blackstrap)

Glaze Ingredients

• 1 ½ cups (180g) powdered sugar

• Pinch of fine salt

• 2 tablespoons brewed chai tea (room temperature; add 1 tsp at a time if needed for consistency)

Instructions

1. Prepare Chai Spice Blend (Optional)

For homemade chai spice, combine:

• 2 teaspoons ground ginger

• 1 teaspoon ground cardamom

• ½ teaspoon ground cinnamon

• ⅛ teaspoon ground cloves

• ⅛ teaspoon freshly ground black pepper

Alternatively, use a commercial blend like Diaspora Spice Co. for convenience.

2. Make the Dough

a. In a small bowl, whisk flour, baking soda, and salt until evenly combined. Set aside.

b. In a medium bowl, whisk granulated sugar and chai spice blend to break up clumps. Add oil and whisk until smooth. Stir in egg, then molasses, until fully incorporated.

c. Add dry ingredients to the wet mixture. Stir gently with a spatula until no flour streaks remain (do not overmix).

d. Cover dough tightly with plastic wrap and rest at room temperature for 30 minutes (or refrigerate for up to 2 days for extended storage).

3. Bake the Cookies

a. Preheat oven to 350°F (175°C) with a rack in the center. Line two baking sheets with parchment paper.

b. Roll dough into 1-inch balls (use a cookie scoop for consistency) and space 2 inches apart on prepared sheets.

c. Bake one sheet at a time for 10–11 minutes, until tops are dry, puffed, and lightly cracked.

d. Immediately transfer cookies to a wire rack to cool completely (this preserves softness).

4. Prepare and Apply Glaze

a. In a bowl, mix powdered sugar and salt. Gradually add chai tea, stirring until smooth and runny (not thin). Add 1 tsp tea at a time if too thick.

b. Drizzle glaze over cooled cookies, ensuring full coverage. Let set for 30 minutes on a wire rack.

Tips and Variations

• Softness Hack: Remove cookies from the sheet immediately after baking to retain moisture.

• Rich Flavor Swap: Replace oil with butter (1:1 ratio) for deeper, buttery notes.

• Texture Control: Use a #40 cookie scoop for uniform 1-inch balls (adjust baking time to 11 minutes for larger dough).

• Glaze Alternative: Roll cooled cookies in granulated sugar for a classic, less sweet finish.

• Storage: Keep in an airtight container for up to 3 days; best eaten within 2 days.

User Comments

• “Haven’t made this yet, but it’s similar to a 1983 Cooking Light recipe I love. Differences: ¼ cup sugar, butter instead of oil, rolling in sugar, and baking 10 minutes then cooling immediately for softness. Makes 3 dozen, ~70 calories per cookie!”

• “Substitute black pepper with white pepper for a smokier chai twist. I’ll try King Arthur Chai Spice next time.”

• “Scrumptious! Liked them more without glaze, but the drizzle adds style. Use a cookie scoop for even, gooey centers.”

• “Followed exactly, but used 11 minutes baking. Molasses shortage still worked—tasted great! Chai spice from King Arthur’s is reliable.”

Cookies are best enjoyed the day they’re iced, but remain fresh in an airtight container for up to 3 days.