My decorating skills are subpar, but the cookies themselves came out perfectly! I left some unfrosted and without the chai-sugar topping just so folks can get an idea of what they'd look like plain. The cookies are just as delicious without adornments. The texture was the perfect mix of crispy edges and soft middles which made me happy since gingerbread cookies tend to be too hard for my personal preference.
I did add a half a teaspoon more of cinnamon and ginger to the dough because I like it spicy. I chilled the dough first, then rolled out the cookies. I browned the butter for the frosting and subbed instant coffee for espresso since it's what I had on hand. There are chunks of coffee granules in the frosting because of that, but I like it as the bitterness helps combat the cloying sweetness.
