These taste like sweet, buttery bites of chai. Best of all, you can make them ahead or, even better, freeze them! They're actually perfect out of the freezer because they're nice and chewy.


YIELD
About 3 dozen cookies

TIME
Active Prep: 20 min
Cook: 22 min


INGREDIENTS

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NOTES

Adapted from Martha Stewart's Iced Hermits recipe.



DIRECTIONS

For cookies: Preheat oven to 350 degrees. Butter a 10x15-inch rimmed baking sheet and line it with parchment paper; leave parchment paper overhanging a little on the sides and butter the paper. Whisk flour, baking powder, baking soda, Mt. Baker, salt, and pepper in a medium bowl and set aside. Beat butter in an electric mixer on medium speed until smooth, about 3 min. Add brown sugar and mix until pale and fluffy, about 2 min. Gently beat in eggs and molasses. On low speed, gradually mix in flour mixture. When well incorporated mix in ginger. Spread dough evenly onto prepared baking sheet. Bake 10 min., then rotate pan and bake another 10 to 12 min. until firm. Cool completely on wire rack.

For icing: Place brown sugar, milk, and butter in a small saucepan over medium-low heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat and whisk in vanilla and confectioners’ sugar. If icing is too thin, stir in more sugar 1 tsp. at a time until desired consistency is reached. Drizzle cooled cookies with icing. Let stand 15 min. then cut cookies into 2-inch bars. Bars can be stored in a single layer in an airtight container at room temperature for 5 days, or they can be frozen!



SERVING SUGGESTIONS

Best enjoyed 1 to 2 days after baked to give time for the flavors to deepen.

THANKS TO
Trudy Silverman

NUTRITION
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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