Baking · Cookies
Organic Saigon Chai Gingerbread Molasses Cookies
Saigon cinnamon is more intense and complex than the cinnamon most people are used to and using it in a gingerbread cookie elevates the whole thing. I discovered Saigon cinnamon through tea and then started putting it in everything. These cookies are the best version of gingerbread I have made and the spice blend is the reason.
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
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1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
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2
Cream butter and brown sugar until fluffy. Mix in the egg, molasses, vanilla, and ground chai tea.
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3
In a separate bowl, whisk together flour, baking soda, salt, and spices.
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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.
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5
Place the chilled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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6
Bake for 10–12 minutes, until the edges are set but the centres are still soft.
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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.