Chai-Spice Gluten-Free Cookie Recipe

For Cookie Dough:  
 • SwissBake® Gluten-Free Cookie Mix – 1000g 
 • Cold Unsalted Butter – 380g 
 • Whole Eggs – 200g 
 • Dark Molasses – 75g 
 • Ground Ginger – 25g 
 • Ground Cinnamon – 15g 
 • Ground Cloves – 5g 

Royal Icing: 
 • Sieved Icing Sugar – 400g 
 • Pasteurised Egg Whites – 60g 
 • Lemon Juice – 5g 

Ensure butter is cold (4°C to 6°C) and cut into 1-2cm cubes. In a separate container, sieve the Gluten-Free Cookie Mix with the ground ginger, cinnamon, and cloves. Whisk to combine thoroughly. This ensures uniform spice distribution. In another container, lightly whisk the whole eggs & dark molasses together. 

Using a planetary mixer fitted with a paddle, add cold diced butter to the dry ingredients and mix on low speed until the texture resembles coarse breadcrumbs. Gradually stream in the egg-molasses mixture while mixing on low. Once incorporated, increase to medium speed and mix just until a cohesive dough forms — do not overmix. The dough may feel slightly tacky, which is normal. Divide into two equal discs (~850 g each), wrap in plastic, and chill in the refrigerator for at least 2 hours or ideally overnight (12–24 hours) to firm up and hydrate. 

Pre-heat the oven to 165°C. Roll out the dough on a lightly floured (gluten-free) surface to 5 mm thickness. Cut into desired cookie shapes using lightly floured cutters. Arrange on parchment-lined baking sheets, leaving space for slight spreading. Bake for 12–15 minutes or until the cookies are firm around the edges and slightly soft in the center. They will continue to set as they cool. Cool completely on wire racks before decorating. 

For Royal Icing: Whisk egg whites with lemon juice until frothy. Gradually add sieved icing sugar and beat until stiff, glossy peaks form. For piping consistency, use as-is. For flooding, dilute with small amounts of water to desired flow. Pipe onto cooled cookies and allow 8–12 hours to fully dry before stacking or packaging.