CHAI SPICED MOLASSES COOKIES

LEEZA JOHAN

Elevate your holiday baking with these incredibly aromatic Chai Spiced Molasses Cookies. This recipe combines the deep, caramel notes of rich molasses with a complex blend of traditional chai spices—cinnamon, cardamom, ginger, cloves, and a touch of black pepper—for a truly sophisticated treat.

These aren't your average ginger snaps. They are soft, chewy, and perfectly textured, with that classic crackled top. For an extra touch of indulgence and spice, we recommend dusting them with a light coating of cinnamon-sugar before serving. They pair wonderfully with a hot cup of tea or cocoa.

This recipe is straightforward, but the key is to allow the dough to chill properly, which deepens the flavor and prevents the cookies from spreading too much.

CHAI SPICED MOLASSES COOKIES

Preparation details:

  • Active time: 20 minutes

  • Chill time: 1 hour

  • Bake time: 10-12 minutes per batch

Full Recipe: Chai Spiced Molasses Cookies

Ingredients:

For the Cookie Dough:

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1/2 cup molasses

  • 2 teaspoons vanilla extract

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground black pepper

For the Topping:

  • 1/4 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

Instructions:

  1. Cream the Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and 1 cup of sugar until the mixture is pale, light, and fluffy (about 3-4 minutes).

  2. Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract. Ensure you scrape down the sides of the bowl to combine everything thoroughly. The mixture may look slightly curdled at this stage, which is normal.

  3. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper.

  4. Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Be careful not to overmix; just combine until all the flour is incorporated. The dough will be very sticky.

  5. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or overnight. This is crucial for the texture.

  6. Preheat and Prepare: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

  7. Prepare the Topping: In a small shallow bowl, whisk together the 1/4 cup sugar and 1/2 teaspoon cinnamon.

  8. Form and Roll: Scoop the chilled dough into 1.5-inch balls (using about 1.5 tablespoons of dough). Roll each ball between your palms to smooth it, then roll it generously in the cinnamon-sugar mixture until fully coated.

  9. Bake: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them for spreading. Bake for 10-12 minutes. The cookies are done when the edges are set and the tops are beautifully crackled, but the centers still look slightly soft.

  10. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes. They will firm up slightly as they cool. Transfer them to a wire rack to cool completely.

  11. Serving: Dust lightly with additional cinnamon-sugar just before serving, if desired.

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