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No Chill, No Molasses Gingerbread Cookies (with Yummy Chai Glaze!)

NO CHILL, NO MOLASSES GINGERBREAD COOKIES (WITH YUMMY CHAI GLAZE!)


  • Author: Cherise
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25mins
  • Yield: 20 cookies 1x

DescriptionYum

Don’t have molasses but neeeed gingerbread cookies? I gotchu. Don’t have time to chill? I gotchu, too. Easy gingerbread cookies with silky chai glaze, zero chill time and no molasses required!


Scale

Ingredients

  • 1 cup chilled salted butter 
  • 2 1/2 cups lightly packed brown sugar (dark or light, depending on how mild you prefer the gingerbread taste)
  • 2 large eggs, cold 
  • 1/2 tsp sea salt 
  • 1 tbsp ground ginger 
  • 1 tbsp ground cinnamon 
  • 1/2 tsp ground clove 
  • 1/2 tsp allspice 
  • 4 cups all-purpose flour, spooned and scraped*
  • Parchment paper

For the chai glaze—

  • 4 tbsp milk of choice 
  • 1 tbsp instant chai powder
  • 1 cup sifted icing sugar (confectioner’s sugar)

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Instructions

  1. Preheat your oven to 180C / 350 F / Gas Mark 4.
  2. Set two cookie sheets to one side.
  3. Cut the cold butter into small cubes. 
  4. Using a food processor or hand mixer, mix the butter and brown sugar until smooth. Scrape down the sides of the bowl. 
  5. Add the egg, salt and spices. Mix briefly until just combined. Scrape down bowl.
  6. With the processor or hand mixer on low, gradually add the flour until just incorporated. If your mixer struggles with the thick dough, knead it with your hands briefly to bring it together. 
  7. Form dough into a ball and slice in half. Sprinkle a little flour over a sheet of parchment paper and your rolling pin. Roll one half of the dough to around 1/4” thick (if you roll out thicker, the cookies will be softer). 
  8. Get to work with your cookie cutters and transfer cookies and parchment paper gently onto baking sheets. 
  9. Bake for 9-12 minutes. (Shorter baking times=softer cookies; longer=crispier cookies).**
  10. While the cookies are baking, sift the icing sugar (confectioner’s sugar) into a small bowl. Whisk in milk and chai powder. Add more milk if too thick, one spoon at a time. Add more chai powder, to taste. 
  11. Cool cookies completely before dipping in the glaze. Store them in an airtight container at room temperature for up to 5 days.
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Notes

*Always measure your flour correctly—see my main post for the three easy steps you need to follow! 

**If your oven is known to bake unevenly, turn your cookie sheet around halfway through baking.