46 Ratings
  • 5 star values: 31
  • 3 star values: 6
  • 4 star values: 5
  • 2 star values: 2
  • 1 star values: 1
  • 0 star values: 1

Move over gingerbread boys--make room for sugar and spice and all things nice. Chai tea, pumpkin pie spice, and molasses flavor this all-time favorite cutout cookie recipe.

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Ingredients

Directions

  • Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour, and pumpkin pie spice; set aside.

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  • In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate about 3 hours or until easy to handle.

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  • Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half of the dough at a time until 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.

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  • Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cool completely. Decorate with Powdered Sugar Icing. Makes 18 to 20 cookies.

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To Store:

Layer cookies between waxed paper is covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Nutrition Facts

308 calories, (10 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 64 mg cholesterol, 112 mg sodium, 39 g carbohydrates, 1 g fiber, 22 g sugar, 3 g protein.

Powdered Sugar Icing

Ingredients

Directions

  • In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk (3 to 4 teaspoons) to make icing drizzling consistency.

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Reviews (1)

46 Ratings
  • 5 star values: 31
  • 3 star values: 6
  • 4 star values: 5
  • 2 star values: 2
  • 1 star values: 1
  • 0 star values: 1
Rating: Unrated
12/18/2016
I could not get these to roll out.  The dough was way too sticky!