Chai Ginger Cookies

Name: Chai Ginger Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 2 h 28 min
Yield: 35 cookies
Ingredients: 3/4 cup whole wheat pastry flour; 3/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 teaspoons chai spice mix; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 cup unsalted butter; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 egg; 1 tablespoon molasses; 1 tablespoon orange zest; 1 teaspoon vanilla extract; 1/2 cup powdered sugar; Pinch of salt; 1/2 teaspoon orange zest; 2-3 teaspoons orange juice

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 28 mins
Servings
35 cookies
Calories
63 kcal
Course
Baked Goods
Cuisine
American

Chai Ginger Cookies

Lindsey Herring

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Chai Ginger Cookies drizzled with orange glaze are perfect for the holidays! Crisp and full of ginger, chai spice, cinnamon and orange zest.

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Ingredients

Servings

Cookies

3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons chai spice mix
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter room temperature
1/4 cup granulated sugar
1/4 cup brown sugar
1 egg, room temperature
1 tablespoon molasses
1 tablespoon orange zest
1 teaspoon vanilla extract

Glaze

1/2 cup powdered sugar
Pinch of salt
1/2 teaspoon orange zest
2-3 teaspoons orange juice

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Instructions

In a large bowl stir together both flours, baking soda, salt and spices, set aside.
In the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar on medium-high speed until they're pale in color and creamy, approximately 4-6 minutes. Scrape down the sides of the bowl at least once.
Add in the egg and beat for another minute, scraping down the sides. Add in the molasses, orange zest and vanilla and beat for another couple minutes so that everything is well incorporated.
Pour in the flour mixture and beat on low speed just until combined, scraping down the sides of the bowl as needed. Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 2 hours or overnight.
Preheat the oven to 350° F. and line baking sheets with parchment paper.
Lightly flour a clean hard surface and your rolling pin. Cut the dough into 4 equal pieces then roll it out until it's approximately 1/8 - 1/4 inch thick.
Dip your cookie cutter(s) into the flour and shake off any excess. Cut out the cookies and place them on the prepared baking sheet. Repeat the process with the remaining dough. The scraps may be gathered into a ball and rolled out again. You may need to chill them again if they're too soft.
Bake the cookies for 8-10 minutes or until they're golden brown around the edges. Let them cool for a minute on the baking sheet before removing them onto a wire rack to cool completely.
Whisk together the powdered sugar, orange zest, orange juice and salt in a bowl. Use a spoon to drizzle the glaze over the cooled cookies.

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Nutrition Information

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Calories 63kcal (3%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 12mg (4%) Sodium 40mg (2%) Sugar 5g (10%)