Introduction

These tasty chewy chai spiced molasses cookies bring warm, cozy flavors to your kitchen. With a blend of ginger, cinnamon, cloves, and molasses, they’re perfect for a comforting treat any time of year.

A close-up of a single golden brown cookie with a cracked surface covered in granulated sugar, placed on a white plate. A bite is taken out of the cookie, revealing a chewy inside with a slightly darker texture. The plate sits on a textured light-colored cloth with a blurred glass of milk in the background. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup packed brown sugar (light or dark)
2 tsp ground ginger
2 tsp baking soda
2 tsp vanilla extract
2/3 cup white sugar
1 cup unsalted butter (softened to room temperature)
1/4 tsp ground cloves
1 large egg (at room temperature, about 70°F)
1/4 tsp allspice
1/2 tsp salt
3 cups all-purpose flour (spooned and leveled for accuracy)
1/3 cup molasses (unsulphured)
For the spiced sugar coating:
1/2 cup white sugar
1/2 tsp ground ginger
1 tsp ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp allspice, and 1/2 tsp salt until evenly combined. Set aside.
Step 3: In a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 2/3 cup white sugar, and 2/3 cup packed brown sugar on medium-high speed for 5 to 8 minutes until light and fluffy, scraping down the bowl as needed.
Step 4: Add 1 large room-temperature egg, 1/3 cup molasses, and 2 tsp vanilla extract to the butter mixture. Beat on low speed gradually increasing to medium until fully combined, scraping the bowl as needed.
Step 5: Gradually add the dry ingredients in two batches to the wet mixture, mixing on low then medium-high speed until no dry flour streaks remain. Wrap the dough tightly with plastic wrap and chill for at least 1 hour or up to overnight. If chilled overnight, let rest 15 minutes at room temperature before scooping.
Step 6: In a small bowl, whisk together 1/2 cup white sugar, 1 tsp ground cinnamon, and 1/2 tsp ground ginger. Scoop 1.5 tablespoons of dough and roll into balls, then roll each ball in the spiced sugar. Place on the prepared baking sheet, spacing at least 1 inch apart.
Step 7: Bake for 9 to 12 minutes until edges are set and tops start to crack. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle a bit of cinnamon on top while warm for extra warmth.

Tips & Variations

Chilling the dough overnight enhances the chewy texture and deepens the flavor.
You can substitute unsulphured molasses with blackstrap molasses for a richer, slightly more bitter taste.
For a more intense spice profile, add a pinch of cardamom or nutmeg to the dry ingredients.
If you prefer softer cookies, bake on the shorter end of the time range; for crispier edges, bake slightly longer.

Storage

Store cooled cookies in an airtight container at room temperature for up to 1 week. To keep them extra soft, place a slice of bread in the container, which will help maintain moisture. You can also freeze the baked cookies for up to 3 months; thaw at room temperature before enjoying. Reheat slightly in a warm oven or microwave for a freshly baked feel.

How to Serve

A round white metal tray holds a neat pile of soft ginger cookies arranged in two layers; the bottom layer has cookies partially visible around the edges while the top layer features ten full cookies closely placed in a circular pattern. Each cookie is light brown with fine cracks on the surface and a small dusting of white sugar or spice powder in the center. Two pair of star anise pods in dark brown are placed decoratively on the tray among the cookies. The tray sits on a white marbled surface, with a red cloth partially visible on the lower right edge of the frame. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine or oil instead of butter?

Butter is recommended for the best flavor and texture since it helps the cookies become chewy and rich. Margarine or oil can change the texture, making cookies less chewy and more dense.

Why should I chill the dough before baking?

Chilling the dough firms it up, making the cookies less likely to spread too much. It also allows the flavors to meld, resulting in a deeper, more developed taste and a chewier texture.