Chai Gingerbread

Chai Gingerbread
Prep 35 m
Cool 135 m
Bake 14 m
Cool refrigerate



  1. 1 of 3 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. 2 of 3 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. 3 of 3 Bake at 350 degrees in batches until golden brown, about 14 minutes. Cool on wire racks, then decorate, if desired.
Nutrition Information for Chai Gingerbread
Servings Per Recipe:
Per Serving: 93 kcal cal., 13 mg chol., 3 g Fat, total, 73 mg sodium, 16 g carb., 2 g sat. fat, 1 g pro., 0 g fiber