Chewy Chai Gingerbread

Preparation

1. Step 1

   Make the cookies: Whisk the flour, baking soda and salt in a small bowl.

2. Step 2

   Whisk the granulated sugar and chai spice blend in a medium bowl to break up any clumps of spices. Add the oil and whisk until smooth, then add the egg and whisk until just incorporated. Add the molasses and whisk until smooth. 

3. Step 3

   Add the dry ingredients and stir gently with a spatula or wooden spoon until no traces of flour remain. Let the dough rest at room temperature for at least 30 minutes so the flour can hydrate and make the dough less sticky. (The dough can be wrapped tightly and refrigerated for up to 2 days before baking.)

4. Step 4

   Heat the oven to 350 degrees with a rack in the center. Line 2 baking sheets with parchment paper.

5. Step 5

   Roll the dough into 1-inch balls and set on the prepared sheets, spacing 2 inches apart.

6. Step 6

   Bake, one sheet at a time, until the tops are dry, puffed and cracked, about 10 minutes. Cool completely on the sheets on racks. The cookies will keep in an airtight container for up to 3 days.

7. Step 7

   When the cookies are cool, make the icing: Put the powdered sugar and salt in a bowl. Add the tea and stir until smooth. The icing should be runny but not thin. If needed, add more tea 1 teaspoon at a time. 

8. Step 8

   Drizzle the icing all over the cookies and let stand to set. The iced cookies are best eaten the day they’re coated.