Baking · Cookies

Organic Saigon Chai Gingerbread Molasses Cookies

These Saigon chai gingerbread cookies are everything a holiday cookie should be warmly spiced, beautifully crisp, and fragrant with Vietnamese cinnamon which is more intense and complex than what you find in the typical spice jar. The dough is easy to work with and holds its shape perfectly in the oven which makes them ideal for decorating. They fill the kitchen with the most incredible smell while baking deeply spiced and warming in a way that feels genuinely festive. The spice blend can be adjusted to your taste but I always go generous. These are one of the five cookies from my annual Holiday Cookie series and one of the most loved.

Ingredients

• 115g unsalted butter, melted
• 100g brown sugar
• 1 large egg
• 60ml molasses
• 2 tsp vanilla extract
• 1–2 tsp finely ground Organic Saigon Chai
• 250g all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Method

1. 1 Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. 2 Cream butter and brown sugar until fluffy. Mix in the egg, molasses, vanilla, and ground chai tea.
3. 3 In a separate bowl, whisk together flour, baking soda, salt, and spices.
4. 4 Gradually fold the dry ingredients into the wet mixture until smooth. Scoop the dough using an ice cream scoop and chill in the fridge for 15 minutes.
5. 5 Place the chilled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
6. 6 Bake for 10–12 minutes, until the edges are set but the centres are still soft.
7. 7 Cool completely on a wire rack. Optional: decorate with royal icing or drizzle with chocolate.

Tips & Notes

Chill the dough well before rolling for clean edges. These cookies hold their shape well and are perfect for decorating with icing.