Chai Spice Girls
- Cook Time: 12 minutes
- Servings: 18 - 20 cookies
- Course: Breakfast
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- 2 spiced chai-flavored tea bags
- 3 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1-1/2 cups butter, softened
- 1 cup sugar
- 2 egg yolks
- 2 Tbsp. molasses
- 1 recipe Powdered Sugar Icing
Remove tea bag contents (3 teaspoons); discard bags.
In medium bowl combine tea, flour, and pumpkin pie spice; set aside.
In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much of the flour mixture as you can; stir in remaining flour.
Divide dough in half. Cover and refrigerate about 3 hours or until easy to handle.
Preheat oven to 350 degrees F.
Line cookie sheets with Reynolds® Parchment Paper. On lightly floured surface, roll half of the dough at a time until 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.
Bake 12 minutes or until edges are lightly browned.
Cool on cookie sheets 2 minutes. Transfer to rack to cool completely.
Decorate with Powdered Sugar Icing.