Gingerbread Chai Cookies

Ingredients

• 250 grams (8.8 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground black pepper
• 115 grams (4 ounces) unsalted butter, softened
• 100 grams (3.5 ounces) granulated sugar
• 100 grams (3.5 ounces) brown sugar
• 1 large egg
• 80 milliliters (2.7 ounces) molasses
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, cardamom, and black pepper.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add the egg, molasses, and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Cover the dough and refrigerate for at least 30 minutes.
7. Scoop tablespoon-sized portions of dough and roll into balls. Place the dough balls on the prepared baking sheet, spacing them about 5 cm (2 inches) apart.
8. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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