Chai Gingerbread

Chai Gingerbread
Prep 35 mins Cool 2 hrs 15 mins refrigerate Bake 350°F 14 mins


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon finely ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 1 egg
  • 1/2 cup molasses

Make It

1. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cardamom, cloves, pepper and salt. In a separate bowl, beat butter and brown sugar 2 minutes, until fluffy. Beat in egg and molasses until just combined. Add flour mixture and beat until just combined. Divide dough in half and shape into disks; wrap tightly in plastic. Refrigerate 2 hours.

2. Heat oven to 350 degrees . Remove one dough disk from refrigerator. Generously flour work surface. Roll out dough to 1/4-inch thickness. Cut into gingerbread men and women with 3-inch cookie cutters. Place on baking sheets 2 inches apart. Use pastry brush to remove flour from cookies, if desired. Refrigerate 15 minutes. Repeat with second dough disk.

3. Bake at 350 degrees in batches until golden brown, about 14 minutes. Cool on wire racks, then decorate, if desired.

Nutrition Facts

Amount Per Serving: cal. (kcal): 93, Fat, total (g): 3, chol. (mg): 13, sat. fat (g): 2, carb. (g): 16, fiber (g): , pro. (g): 1, sodium (mg): 73, Percent Daily Values are based on a 2,000 calorie diet.