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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


Step 1

Remove tea bag contents (3 teaspoons); discard bags.

Step 2

In medium bowl combine tea, flour, and pumpkin pie spice; set aside.

Step 3

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.

Step 4

Divide dough in half. Cover and refrigerate about 3 hours or until easy to handle.

Step 5

Preheat oven to 350 degrees F.

Step 6

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.

Step 7

Bake 12 minutes or until edges are lightly browned.

Step 8

Cool on cookie sheets 2 minutes. Transfer to rack to cool completely.

Step 9

Decorate with Powdered Sugar Icing.

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