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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.
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!
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.
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.
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!
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
Servings: 22 gingerbread cookies
Calories Per Serving: 294 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chai Spice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon all-spice
- 1/4 teaspoon ground cloves
- 1/3 cup granulated sugar
Gingerbread Cookies
- 1 1/2 sticks (3/4 cup) Land O Lakes® Unsalted Butter, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/3 cup molasses
- 2 teaspoons vanilla extract
- 1 egg at room temperature
- 2 3/4 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Espresso Frosting
- 1 stick (1/2 cup) Land O Lakes® Unsalted Butter, melted
- 3 cups powdered sugar
- 1-2 teaspoons instant espresso powder (optional)
- 1 teaspoon vanilla extract
- 1/4 cup Land O Lakes® Heavy Whipping Cream
- assorted sprinkles, for decorating
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.
Help!!?This is looking great so far. I got up to the step where I split the dough and half to roll and cut out gingerbread man, but the dough is so delicate, even with all the flour! My kitchen is warm so I am worried this is what’s making it so? I stuck it in the freezer and am thinking to leave it there for 30/45 minutes so it is a little firmer. What would you do? Xx
Hey Sara,
I would pop in the fridge or freezer for a bit, this should help! Thanks for giving the recipe a try! Happy Holidays! xTieghan
The cookies are delicious. I ca t wait to ice them. Any suggestions for using the extra chai sugar – coffee cake, rolls, cookies?
Hey Judy,
Thanks so much for giving the cookies a try! Here are some other recipes use can use the chai spice with:
https://www.halfbakedharvest.com/chai-pumpkin-latte-cupcakes/
https://www.halfbakedharvest.com/vanilla-chai-tea-white-russian/
https://www.halfbakedharvest.com/chai-pumpkin-pie-with-maple-whipped-cream/
Please let me know if you have any other questions! Happy Holidays! xTieghan
Oh my gosh!!! Seriously the beat gingerbread cookie I’ve ever made!!!
Thank you!!
Hey Alana,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed. Happy Holidays! xTieghan
Lovely flavor – Thank you!
Thanks so much!! xTieghan
1/4 Land O Lakes® Heavy Whipping Cream CUP ?
Hey there,
Yes, 1/4 cup! Sorry for the confusion! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Made these last night and they are delicious! I didn’t have heavy whipping cream for the icing, so I used 1/4 cup of half and half and it turned out great!
Your cookie recipes are always a hit! Not too sweet and perfect texture!
Hey Ashley,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Will these be okay without eggs or is there a substitute you recommend? I would like to make these to eat and share with my neighbor, but she has an egg allergy. thank you!! ?
Hey Amanda,
So sorry I have not tested this recipe with eggs. I would try using a chia or flax egg, let me know how they turn out! Happy Holidays! xTieghan
I just made these and they are, indeed, delicious! The house smells heavenly!
Hey Patricia,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
For the frosting, it just says “1/4 Land O Lakes heavy whipping cream”,,, is that 1/4 of the container or was it supposed to say 1/4 cup – or other?
Can I sub anything for molasses? Thanks!
Hey Stephanie,
I haven’t tried this, but you could try using brown sugar or darn brown corn syrup. I hope you love the recipe! Happy Holidays! xTieghan
Hi there! Most definitely planning to make these for christmas! They look oh so scrumptuous! I was wondering if you could enlighten me on one little detail of your recipe. When written “1/4 Land O Lakes® Heavy Whipping Cream”, do you mean 1/4 of the container? Thanks and happy holidays!
Hi Garance! It’s 1/4 cup heavy cream. Recipe all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Holidays!! xTieghan ?
Can I make these as drop cookies instead of rolled? The flavor combination sounds terrific.
Hey Nancy,
Yes, that will work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
If I have espresso beans I’m assuming it’d be fine to grind those instead of buying instant?
Hey Danielle,
Yes, that would be just fine! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This looks like EXACTLY the kind of gingerbread I want to eat! Will these ship well? Wanting to mail some cookies to my family back home. Thanks so much!
Hey Sierra,
Yes, these would be great to ship! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi Tieghan,
For the chai spice can you use ground nutmeg instead of fresh and if so, the same amount 1/4 tsp? Thank you and Happy Holidays!
Hey Erin,
Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan