Go Back
Print Recipe

Bready or Not Original: Chai Crinkle Cookies

These Chai Crinkle Cookies are like a pudgy, soft, gently-spiced cousin of gingerbread. Makes about 50 cookies.
Course: Dessert, Snack
Keyword: cardamom, cookies
Author: Beth Cato

Equipment

  • plastic wrap
  • parchment paper
  • cookie scoop or spoon

Ingredients

  • 1/2 cup unsalted butter (1 stick) softened
  • 1/4 cup vegetable shortening
  • 1 cup brown sugar firmly packed
  • 1 large egg room temperature
  • 1/4 cup molasses
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1/3 cup white sugar for topping

Instructions

  • In a large bowl, beat together butter, shortening, and brown sugar, until fluffy, scraping the bottom of the bowl on occasion. Add egg, molasses, and vanilla.
  • In another bowl, stir together flour, cinnamon, baking soda, salt, ginger, cardamom, cloves, and pepper. Gradually add the dry ingredients to the wet.
  • Cover dough with plastic wrap and chill for at least two hours, or up to a day.
  • Preheat oven at 350 degrees. Line a baking pan with parchment paper. Measure out topping sugar into a bowl.
  • Use a scoop or spoon to form walnut-sized balls. Roll dough balls in sugar. Place them slightly spaced on pan and then compress each one; they will not spread much while baking.
  • Bake for 10 to 12 minutes, until puffed and set. Let cool on pan a few minutes before transferring to a cooling rack.
  • Store them in a sealed container at room temperature up to 3 days.

OM NOM NOM!