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
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Preheat the oven to 350 F and line a baking sheet with parchment paper.
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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.
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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!