Chai Kissed Gingerbread Sandwich Cookies

Yield:  approx 2 doz sandwich cookies


2 1/4 cup all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2 Chai tea bags, opened
1 cup dark brown sugar, packed
1/4 cup canola oil
1/3 cup unsulfured molasses
1 large egg
granulated sugar, for dipping
approx. 2 cups of your favorite prepared buttercream icing 

  1. Preheat oven to 350 degrees F.  Prepare cookie sheets by lining with parchment, spraying with cooking spray or using a silpat liner.  
  2. In large bowl, whisk together flour, baking soda, salt, cinnamon, ginger and contents of 2 Chai tea bags.  Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix the sugar, oil, and molasses for 5 minutes on med speed.  Turn the mixer to low, and add the egg.  Beat for an additional 1 minute.  Scrape the bowl down, and beat another minute.  With mixer still on low, slowly add the dry ingredients to the wet.  Mix on med speed for 2 minutes.  ( if mixture seems dry at this point, add a few tsp. of water just until it clumps together...sometimes I need to do this, sometimes I don't)  
  4. Scoop out about 1 TBS of dough and roll into ball.  Place on prepared cookie sheet and with a glass dipped in granulated sugar, flatten ball to about 1/4" thickness. (spray bottom of glass lightly with cooking spray to get the sugar to stick)   Repeat with remainder of dough. 
  5. Bake in oven for 10-12 minutes.  Remove from oven and allow the cookies to cool on pan for 1-2 minutes then remove to wire rack to cool completely.  
  6. When cookies are completely cool, add about a TBS of icing to the bottom side of one cookie and top with another cookie bottom.  Repeat until all cookies are used.  
  7. Store in airtight container.