Masala Chai Spiced Gingersnap Cookies

Masala Chai Spiced Gingersnap Cookies

Makes

24 - 30 cookies

Time

45 minutes

Ingredients

Dry Ingredients:

- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
1 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tbsp Kolkata Chai Masala Chai Mix, finely ground (use a spice grinder or mortar and pestle)

Wet Ingredients:

- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1/4 cup molasses
- 1 large egg
 

Instructions


1. Prepare the Masala Chai Mix: Use a spice grinder or mortar and pestle to grind the masala chai mix into a fine powder. Sift to remove larger bits if necessary.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, ground cloves, salt, and ground masala chai tea. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the molasses and egg, mixing until well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be manageable and slightly sticky. 
5. Chill the Dough: Cover the dough and refrigerate for at least 1 hour (up to overnight) for easier handling. 
6. Shape and Roll: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll tablespoons of dough into balls, then roll each ball in granulated sugar to coat. For shapes, roll out half of the dough into a 1/4 inch sheet and cut with a cookie cutter, using powdered sugar as needed for your work surface.  
7. Bake the Cookies: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops are cracked.
8. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.