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Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a large bowl, cream the butter and sugar together using an electric mixer at medium speed until fluffy, about 2-3 minutes. Beat in the vanilla extract, egg and molasses. In a separate medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, cloves and.

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Slit open a chai-tea bag. Stir 1 tbsp of the leaves into flour mixture along with spices. In a medium bowl, using a wooden spoon, beat butter with sugar for 2 min. Beat in egg, then molasses.

Gingerbread Chai Cookies Recipe Desserts to make, Cookies, Gingerbread

Instructions Cookies. 1. Preheat oven to 350°F (180°C). Line 4 baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl.

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Make the chai cookies: Preheat the oven to 375F. Prepare 1-3 baking sheets with parchment paper or a silicone baking mat (I typically do 1 and then work in batches for even baking). In a large mixing bowl, whisk together the melted butter, brown sugar, white sugar, eggs, and vanilla, until smooth and well-combined.

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Instructions. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.

Mini Gingerbread Chai Biscotti

Instructions. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. In the bowl of a stand mixer, or in a large bowl with an electric mixer, beat the butter, sugars and oil on high until light and creamy (about 2-3 minutes). Add the egg and vanilla extract, and beat until combined.

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In a medium bowl, whisk together flour, Chai Spice, baking soda, ginger, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well combined. Using a ¼-cup spring-loaded scoop, scoop dough, and shape into 2-inch balls. Roll balls in sparkling sugar, and place 2½ inches apart on prepared pans.

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Add the butter to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-high (6-8 on a stand mixer) for 3 to 4 minutes until light and creamy. Add both sugars and mix for an additional 3 to 5 minutes until light and fluffy. Add the egg and vanilla and beat on medium until thoroughly combined.

Mini Gingerbread Chai Biscotti

In a stand mixer, cream brown sugar, sugar, and butter on medium speed for 1-2 min. Add vanilla, egg, and grated ginger. Mix for about 30 seconds on medium-low speed. Add molasses and Amoretti Chai "Tea" Extract O.S. and mix until incorporated. Add dry ingredients gradually to the mixer on low speed, mixing until just combined.

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Divide dough into half and refrigerate for at least 2 hours. Preheat oven to 375 degrees F. Line baking sheet with parchment. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out cookies into circles or desired shape. Space 1 inch apart and bake 1 sheet at a time for 7-10 minutes. Cool on wire rack.

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2. In large bowl, beat brown sugar and butter with electric mixer on medium speed until well mixed. Stir in contents of 2 of the tea bags, the flour and vanilla until mixed. Stir in ginger. 3. In small bowl, mix granulated sugar and contents of remaining tea bag. Shape dough by scant tablespoonfuls into 1-inch balls; roll balls in sugar mixture.

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Directions. Preheat oven to 350 °F. In a large bowl, using a hand mixer or stand mixer, beat the butter and sugar until light and fluffy. Then blend in the molasses and vanilla extract, followed by the egg.

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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.

Gingerbread Chai Cookies A Classic Twist

Instructions. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling.

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Preheat oven to 350°F. Mix together the sugar coating ingredients (coconut sugar and chai spice mix) and pour them on a small plate. Set aside for now. Combine the dry ingredients (almond flour, coconut sugar, chai spice mix, arrowroot, baking soda, and salt) in a medium bowl. Whisk the egg and vanilla together in a small bowl and then add.

Chai Gingerbread Cookies

Sift flour, baking soda, ginger, cinnamon, salt and chai spices together. Do not sift the brown sugar. 360 grams All purpose flour, 1 tsp baking soda, 2½ tsp ground ginger, 2½ tsp ground cinnamon, ½ tsp salt. . In a stand mixer, whip the butter and sugar until fluffy. ½ cup unsalted butter, ¾ cup dark brown sugar.