These chai tea cutout cookies are a fun alternative to classic gingerbread cookies. With chai tea, pumpkin pie spice and molasses, these have a strong flavor, but my whole family enjoyed them…perhaps because of the white chocolate candy coating.
They would make a fun activity with kids — although I’d recommend smaller cookie cutters because the big cookies were much more fragile — or a unique gift for neighbors, teachers or friends!
- 2 spiced chai-flavored tea bags
- 3 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1- 1⁄2 cups butter softened
- 1 cup sugar
- 2 egg yolks
- 2 Tbsp. molasses
- white chocolate candy melts
- candy & sprinkles
Empty tea bag contents into a bowl. Add flour and pumpkin pie spice. Mix well.
Beat butter for 30 seconds. Add sugar. Cream together until light and fluffy. Add egg yolks and molasses. Add flour mixture and mix well.
Divide dough into two balls, wrap in plastic wrap and refrigerate for 3 hours or until easy to handle.
Preheat oven to 350 degrees F. Roll out the dough on a lightly floured surface until it’s 1/4 inch thick. Use cookie cutters to make cutouts.
Bake for 12 minutes until edges are lightly browned. Cool for 2 minutes on the cookie sheet and then transfer to rack to cool completely.
Once cooled, decorate with melted chocolate, candy & sprinkles.
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