Optional- add 1/2 teaspoon ground cardamom and 1/4 teaspoon all-spice 1/4 teaspoon ground cloves to chai spice mixture https://www.halfbakedharvest.com/chai-gingerbread-cookies/ made for Christmas dinner in 2023 with wayne and ann.
1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, nutmeg, and sugar in a glass jar or bowl. Set aside for sprinkling over the cookies.
2. To make the cookies. In a large mixing bowl, cream together the butter and brown sugar. Add the molasses and vanilla, beat until light and fluffy, about 1 minute. Add the egg and mix until combined. Add the flour, baking soda, cinnamon, ginger, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons of additional flour.
3. Divide the dough in half. Roll out the dough on a floured piece of parchment to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick (NEEDS LOTS OF FLOUR, DONT MAKE DOUGH TOO THIN OR COOKIE CUTTERS WON'T WORK) Cut out the cookies using gingerbread cookie cutters. Carefully transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Sprinkle each cookie with the chai sugar. Cover the baking sheet and place in the freezer. Freeze until firm, about 20-30 minutes or refrigerate until firm, about an hour. Roll out the leftover scraps, and repeat with the remaining dough.
4. Preheat oven to 350° F. Bake the cookies on the middle rack of the oven for 8-10 minutes. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
5. Meanwhile, make the frosting. In a medium bowl, whisk together the butter, powdered sugar, espresso (if using), vanilla, and cream until smooth and drizzly. If needed, thin the glaze by adding additional cream, 1 tablespoon at a time, until drizzly.
6. Decorate each cookie as desired with frosting and sprinkles. Enjoy!