“Move over gingerbread boys - make room for sugar and spice and all things nice. Just two bags of chai tea plus two teaspoons pumpkin pie spice and molasses flavor an old time favorite. From the Ft. Worth Star-Telegram food section.”
READY IN:
27mins
YIELD:
18-20 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour and pumpkin pie spice; set aside.
  2. In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy.
  3. Beat in egg yolks and molasses. Beat as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate 3 hours or until easy to handle.
  4. Prehead oven to 350 degrees. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.
  5. Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cook completely. Decorate with powdered sugar icing.
  6. Icing:.
  7. In medium bowl combine 1 - 1/2 cups powdered sugar, 1/2 teaspoons vanilla and 4 teaspoons milk. Stir in additional milk, 1 teaspoons at at time, until it's of piping consistency.
  8. To Store:
  9. Layer cookies between wax paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months. (if they last, that is).

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