This recipe combines the classic flavours of gingersnap cookies with fragrant chai spices. These Chai Gingersnap Cookies are soft, chewy and perfect with a cup of tea.
There’s something incredibly comforting about the aroma of freshly baked cookies filling your home, and these will fill your space with the BEST smells!
Start your ovens Bookie Club! This isn’t a regular book club, you know. Every month to celebrate finishing another new read, I whip up a cookie recipe to match the theme of the book. This months book was Funny Story by Emily Henry, and I think I nailed this one!
A ‘Funny Story’ Themed Recipe
If you have read the book, than this cookie recipe should come as no surprise. I took the numerous mention of Miles’ gingersnap scent and Daphne’s love of a good chai, and combined them together!
“That’s what he smells like. Sweet and a little spicy. A natural earthy smell folded into a sugary baked good.”
Ingredients for Chai Gingersnap Cookies
These cookies include all the ingredients you would expect from an old-fashioned molasses cookie, but with the addition of the chai spices; allspice, cardamom, cloves, cinnamon, and nutmeg.
- coconut oil
- sugar
- egg
- molasses
- all-purpose flour
- ground ginger
- baking soda
- cinnamon
- allspice
- nutmeg
- cardamom
- ground cloves
- salt
How to Make Chai Gingersnap Cookies
The recipe is easy, especially if you have made gingersnaps before! Follow the directions below, and you’ll be a happy camper.
Once you’ve made your dough:
- Roll the dough into 1-inch balls
- Roll each ball in the spiced sugar coating
- Place on a prepared sheet pan and bake for 9-10 minutes (9 minutes if you prefer a more chewy cookie and 10 or so minutes if you prefer a more crunchy one)
Chai Gingersnap Cookies
Chai Gingersnap Cookies
This recipe combines the classic flavours of gingersnap cookies with fragrant chai spices. These Chai Gingersnap Cookies are soft, chewy, and perfect with a cup of tea.
Ingredients
For the Cookies
- 3/4 cup coconut oil*
- 1 cup sugar
- 1 egg
- 1/4 cup fancy molasses
- 1 3/4 cup all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
For the Spiced Sugar Coating
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon cardamom
- 1/8 teaspoon nutmeg
Instructions
Make the Cookies
-
Preheat the oven to 350 F and line a baking sheet with parchment paper.
-
Using an electric mixer on high, cream together coconut oil and sugar. Add the egg and beat until light and fluffy. Add the molasses and mix until well combined.
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Add the flour, ground ginger, baking soda, cinnamon, allspice, nutmeg, cardamom, ground cloves, and salt and mix until combined.
Make the Spiced Sugar Coating
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Add the sugar to a shallow bowl and mix with the spices. Roll the dough into approximately 1-inch balls and roll each ball in the sugar to coat. Place the dough balls on the prepared baking sheet about 2-inches apart from one another; do not press down.
-
Bake for 9-10 minutes, until golden brown on the bottom. Transfer to a cooling rack to cool. Store in a sealed container at room temperature for up to 1 week or in the freezer for up to 2 months.
Recipe Notes
Recipe Notes:
*you can substitute butter for coconut oil, however your cookie will be thinner and you will need to refrigerate your dough for around 1 hour before rolling into balls. I like using Nutiva brand coconut oil.
**bake cookies for 9 minutes if you prefer a more chewy cookie and up to 12 minutes if you prefer a more crunchy one!
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