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Okay- how freaking CUTE are these gingerbread aunties?! Instead of just using ginger in these cookies, like usual, I added in some cardamom, cinnamon, clove, nutmeg, and anise to give it that chai masala feel because we all know aunties love spilling the tea! I’m not the best decorator so they aren’t perfect but I feel like that’s what makes the chai masala gingerbread aunties so special! These cookies are SO good dipped in chai, also they aren’t that sweet so the fondant actually makes them better, in my opinion. These chai masala gingerbread aunties would be so much fun to make with little ones too!
I used homemade royal icing, but you can buy black cookie icing from the store to make it easier (plus it’s eggless!). I also used some Fancy Sprinkles to decorate the cookies (you can use code MILKANDCARDAMOM for 15% off!). I added on little sprinkles for earrings and bindis/chandlos. I found using a toothpick dipped in royal icing helped me stick the little decorations on so that there wasn’t too much icing all over the place!
Cutting and rolling the fondant took some finesse. I recommend wrapping any fondant you aren’t using in plastic wrap so it doesn’t dry out. If you find your fondant drying out, pop the fondant into the microwave for 5 seconds and knead the fondant. If it’s cracking a lot when you drape it, it means you are rolling it too thin. Using the gingerbread cookie cutter to shape the blouse helps A LOT! Make sure to use a small amount of icing to glue the fondant pieces onto the chai masala gingerbread aunties.
These cookies will last in an airtight container for up to 1 week! But I’m pretty sure they won’t last THAT long! Happy holidays and i hope you enjoy these chai masala gingerbread aunties!
If you make them be sure to tag me on social media @milkandcardamom.
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Chai Masala Gingerbread Aunties
- Total Time: 34 minutes
- Yield: 12 mins 1x
- Diet: Vegetarian
Description
Cute little gingerbread aunties spiced with chai masala! Perfect with your tea and they have tight amount of the ginger-y heat to make your auntie a little spicy! Makes 12-18 cookies depending on the size of your cookie cutter
Ingredients
- 1 1/3 cup (170 g) all purpose flour
- 1 tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/4 tsp ground nutmeg (fresh is best)
- 1/4 tsp ground clove
- 1/4 tsp ground anise
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 6 1/2 tbsp (91 g) dark brown sugar , packed
- 2 tsp molasses
- 1 egg yolk (or 1.5 tbsp milk)
- Royal Icing and black gel food coloring)
- sprinkles for decoration
- colored fondant for decoration
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together 1 1/3 cup (170 g) all-purpose flour, 1 tbsp ground ginger, 1 1/2 tsp ground cinnamon, 1 tsp ground cardamom, 1/4 tsp ground nutmeg, 1/4 tsp ground clove, 1/4 tsp ground anise, and 1/4 tsp salt. Set aside.
- In a separate mixing bowl, cream 1/2 cup (113 g) unsalted butter and 6 1/2 tbsp (91 g) dark brown sugar for 3 minutes. Add 2 tsp molasses and 1 egg yolk (or 1 1/2 tbsp milk) and mix for 1 minute. Add dry ingredients and mix until well combined. It should be semi-soft ball of cookie dough.
- Roll out the dough out in between two sheets of parchment paper until it is 1/4 inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your gingerbread man cookie cutter. Roll out the scraps with the rest of the dough and repeat until no dough is left.
- Place the cookies onto the parchment-lined baking sheet 1 inch apart. Freeze the sheet for 10 minutes, this is important so the cookies keep their shape.
- Bake the cookies for 12-14 minutes. Cool on the baking tray for 10 minutes and then cool them completely on a rack.
- Make your royal icing and use black gel food coloring to dye it black. Or you can use storebought icing (this is eggless). If you make your own icing, spoon the black icing into a piping bag and snip off a small tip. Pipe on the hair, eyes and smile onto each auntie and let it dry.
- Roll out 2 tsp worth of fondant into a ball and then use a rolling pin to roll it into a thin sheet. use the gingerbread man cookie cutter to cut out the fondant. Use a small knife to cut the gingerbread shape into a shirt/blouse (cut off arms and legs) Use a small amount of icing to glue the shirt onto your gingerbread auntie cookie. Repeat until all the aunties have blouses. To make the sari, roll out fondant until it’s thin, and then drape the fondant so you have 1 fold. Use a knife to cut out a tapered diagonal drape making sure the fold is in the center of your cut-out. Use icing to glue it onto the cookies. Use additional icing to stick on earrings, bindis/chandlos, and decorate the saris. Let dry and enjoy with a cup of chai!
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Cuisine: Indian, American
