Honey Chai Gingerbread Cookies

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@lisathompson Lisa Thompson

Recipe Intro From lisathompson

These delightfully spiced gingerbread tiles are punched up with a homemade chai spice blend and floral honey. The recipe is an adaptation from Stella Parks' Construction Gingerbread recipe, which I have baked more times than I can count. Over the years, I swapped in honey for the corn syrup that is called for in Stella's recipe, and the result is absolutely delicious. This recipe is pretty forgiving and requires no chilling time before rolling or baking. I like to get the most cookies out of each batch by baking the cutouts separately, but you can leave them inside the rectangle tiles for an adorable embossed look, if desired, and get 16 cookies out of each batch.

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Prep time: 45mins

Cook time: 30mins

Serves or Makes: 32 cookies

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ingredients

6 tablespoons unsalted butter, very soft but not melted
1/2 cup dark brown sugar
heaping 1/2 cup honey
2 2/3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon chai spice (recipe below)
2 teaspoons vanilla extract
Melted white chocolate, royal icing, or frosting, for decorating (optional)
Sprinkles, for decorating (optional)

ingredients

Chai Spice

2 tablespoons ground cinnamon
1 tablespoon whole black peppercorns, ground into a smooth powder
1 tablespoon whole fennel seeds, ground into a smooth powder
3 tablespoons ground cardamom
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves

Method

Make the Chai Spice

Step 1
Combine all spices in a small bowl, whisking until well combined. Store in an airtight container.

For the Cookies

Step 1
Stir brown sugar, softened butter, and honey on low speed in the bowl of an electric mixer fitted with the paddle attachment until very smooth and well combined. Stir in vanilla extract and salt.
Step 2
Sift all-purpose flour and chai spice directly into the butter mixture using a fine mesh strainer or sifter. Stir on low speed until well combined. Dough will appear slightly crumbly, but don't worry, it comes together while rolling.
Step 3
Preheat oven to 325F degrees.
Step 4
Roll dough between two sheets of parchment paper to a 10 by 12 inches rectangle about 1/4" thick. I use a bench scraper to help square off the edges a bit, but these are rustic cookies, so it doesn't have to be perfect. Line a baking sheet with the top sheet of parchment paper.
Step 5
Cut dough into 16 rectangles that are 2.5 by 3 inches, but do not separate the pieces. Use assorted 2-inch cookie cutters to punch out the center of each cookie. Carefully remove the cutouts and arrange them about 2 inches apart on the parchment-lined baking sheet. Carefully slide the other sheet of parchment with the rectangles onto another baking sheet.
Step 6
Bake rectangle cookies for about 16 minutes, and the cutouts for about 12-13 minutes, until dough is dry to the touch, golden, and smells fragrant. Once out of the oven, immediately trace over the cut lines of the rectangle tiles with a sharp knife. Allow cookies to cool completely on the baking sheets before separating.
Step 7
Decorate cookies, if desired. Cookies will last in an airtight container at room temperature for up to one week.