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These sweet Chai Gingerbread Cookies are the Christmas cookie everyone is looking for. Made with double the vanilla and sweet brown sugar, these cookies are soft, buttery, and perfectly sweet with the warming flavors of chai in every bite. They’re generously glazed with a sweet, thick, and creamy espresso glaze that truly makes these cookies melt in your mouth. These cookies are fun to bake, delicious to eat, make a great homemade gift, and are a festive addition to your holiday cookie box!

This post is sponsored by Land O’Lakes.

Chai Gingerbread Cookies | halfbakedharvest.com

Hard to believe that this is my first gingerbread cookie recipe I’ve shared with you guys. Sure, I’ve shared a handful of gingerbread recipes over the years, but never an actual gingerbread cookie. One that you cut into sweet little gingerbread boys and girls.

It’s safe to say that I’m excited for today’s recipe! I think everyone needs to have a good gingerbread cookie recipe to bake up every holiday season. These are that perfect gingerbread cookie!

Chai Gingerbread Cookies | halfbakedharvest.com

Making these cookies is simple, here are the details.

Before you start the gingerbread cookie dough, make the chai spice mix. It’s a blend of cinnamon, ginger, cardamom, nutmeg, allspice, and cloves mixed with just a bit of sugar. You’ll be using the chai sugar for sprinkling over each cookie just before baking.

Now, make the cookie dough. It comes together in no time. This is a one-bowl kind of gingerbread cookie dough. Just mix your wet ingredients with the dry ingredients, then roll it out. I’m using Land O Lakes® Unsalted Butter, which is always my go-to butter for both baking and cooking. It’s sweet and creamy and always turns out beautiful cookies!

Just like I do with my sugar cookies, I always like to roll out the dough, cut the cookies, and then freeze the cut cookies on a baking sheet for a few minutes. This ensures that the cookies hold their shape. To cut my cookies, I used varying gingerbread and snowflake cookie cutters. But you can use any shapes you have on hand or that your family loves the most.

As the cookies bake, the smells coming from the oven will have you so excited. It’s like Christmas, with cozy scents of Chai, ginger, and sweet sugar wafting throughout your kitchen.

Chai Gingerbread Cookies | halfbakedharvest.com

The Sweet and Creamy Frosting

While the cookies cool, make the frosting. I didn’t want to do your basic gingerbread cookie glaze because I think that can be a little boring. I wanted each cookie to really be delicious.

I thought about what flavors I love when paired with chai. Immediately a steaming cup of espresso came to mind. I love adding espresso powder to sweets, so I added it to the frosting. The verdict? Delicious.

Since I wanted this frosting to be sweet and creamy, I used rich Land O Lakes® Heavy Whipping Cream instead of water. This is KEY. The cream adds that creamy, soft texture everyone is looking for in a great frosting.

Chai Gingerbread Cookies | halfbakedharvest.com

Decorating Is Easy

To decorate each cookie, simply use the frosting along with assorted sprinkles to make each cookie sparkle. I like to keep them simple and fun!

These are great cookies for kids to decorate. They always end up looking cute no matter what. I always find that the more imperfect they are…the cuter they end up being. Just have fun baking…and eating away!

We couldn’t love these easy gingerbread cookies more. I love the added chai flavor and that frosting really makes them special. Hope you guys love these just as much as I do!

Chai Gingerbread Cookies | halfbakedharvest.com

Lastly, if you make these Chai Gingerbread Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Chai Gingerbread Cookies

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 22 gingerbread cookies
Calories Per Serving: 173 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Chai Spice

Gingerbread Cookies

Espresso Frosting

Instructions

  • 1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, 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. 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. 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!

Notes

To Pipe Frosting Onto The Cookies: add the frosting to a small sandwich size Ziploc bag (or a piping bag), then snip a small portion of the corner off.
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Chai Gingerbread Cookies | halfbakedharvest.com

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Comments

  1. 5 stars
    Wow! These cookies are going to be apart of our Christmas baking every year! I’m so glad this is being added to our tradition 🙂

    These are the perfect amount of sweet and soft!! My whole family was impressed ❤️

    1. Hi Meghan,
      Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. Hello!

    Cookies and frosting are delicious!!! How should these be stored? Only wondering because of the cream in the frosting. Thank you! Love all you stuff. Happy Holidays ❤️

    1. Hi Lauren,
      Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! You can store in an airtight container on the counter. Happy Holidays!🎄🎁 xTieghan

  3. We baked these cookies last night! They are delicious. The espresso frosting was a unique touch to this flavor packed scrumptious cookie. Loved the balance of flavors. Thank you & Merry Christmas.

    1. Hey Audrey,
      Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!🎄🎁

    1. Hi Jacki,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT

  4. Hoping to make these they look delicious!!
    Wondering if you could sub coconut milk- full fat for the whipping cream?
    Wanting to make it non-dairy!

    1. Hi Nicole,
      I would try using coconut cream, it should whip better for you. I hope you love the recipe, please let me know if you give the recipe a try! xTieghan

  5. 4 stars
    I made these with a few modifications. First I used coconut sugar in the chai mix and 1:1 gluten free flour. Then I used a teaspoon scoop and rolled the cookies into balls, rolled them in the chai sugar mixture and flattened slightly before baking. I was too lazy to roll the dough. 🤷‍♀️ I didn’t freeze the cookies before baking, just popped them in the oven. I baked one batch for 10 minutes and the next 2 batches for about 12 minutes. I was looking for a crispy cookie to dunk in my tea so that is why I went with the longer baking time (11 minutes is probably the perfect baking time). I got a yield of about 3 dozen cookies. Next time I might add some of the chai sugar mixture directly into the batter.

  6. I don’t want to make cut out cookies. Could I make these into balls and then roll them in the chai sugar mix? Would they flatten out? Also, what can you add to the frosting to make it dry harder? Thanks!!

    1. Hi Kristin,
      I would roll these and just use a round cookie cutter. Sorry, I have not played around with the recipe enough to change the ingredients for the frosting. Please let me know if you give the recipe a try! xTieghan