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Tasty Chewy Chai Spiced Molasses Cookies Recipe

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★★★★★

4.7 from 109 reviews

These Tasty Chewy Chai Spiced Molasses Cookies are soft, flavorful treats that combine warm spices like ginger, cinnamon, cloves, and allspice with rich molasses and brown sugar. Perfectly chewy with a spiced sugar coating, these cookies bring cozy chai-inspired flavors to every bite. They are easy to make and ideal for holiday baking or any time you want a comforting sweet snack.

Ingredients

Scale

Cookie Dough

  • 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)
  • 1/3 cup molasses (unsulphured, e.g., Grandma’s)

Spiced Sugar Coating

  • 1/2 cup white sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking. Set the baking sheet aside for later.
  2. Mix Dry Ingredients: In a large mixing 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.
  3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup softened unsalted butter, 2/3 cup white sugar, and 2/3 cup packed brown sugar. Beat on medium-high speed (6-8) for 5 to 8 minutes, stopping occasionally to scrape down the sides and bottom. The mixture should become light and fluffy.
  4. Add Wet Ingredients to Butter Mixture: Add 1 large egg (room temperature), 1/3 cup molasses, and 2 tsp vanilla extract to the creamed butter and sugars. Beat on low speed, then gradually increase to medium until fully combined. Scrape the bowl as needed.
  5. Combine Wet and Dry Ingredients to Make Dough: Gradually add the dry ingredient mixture to the wet mixture in two batches. Mix on low speed initially, then increase to medium-high until no streaks of flour remain. Wrap the dough tightly with plastic wrap and chill in the refrigerator for at least 1 hour or up to overnight. Let dough sit at room temperature for 15 minutes before scooping if chilled overnight.
  6. Prepare Spiced Sugar and Shape Dough: In a small bowl, whisk 1/2 cup white sugar, 1 tsp ground cinnamon, and 1/2 tsp ground ginger. Using a 1.5 tablespoon cookie scoop, portion chilled dough and roll into balls. Roll each ball in the spiced sugar to coat completely. Place on prepared baking sheet, spacing 1 inch apart.
  7. Bake and Cool Cookies: Bake cookies for 9 to 12 minutes until edges look set and tops begin to crack. Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Optionally sprinkle a little extra cinnamon on top immediately after baking for extra warmth.

Notes

  • Chilling the dough enhances chewiness and flavor depth.
  • Use unsulphured molasses for best taste.
  • Room temperature egg ensures better mixing.
  • Spacing cookies 1 inch apart prevents sticking and ensures even baking.
  • Extra cinnamon sprinkle after baking adds a lovely aromatic finish.

Keywords: chai spiced cookies, molasses cookies, chewy cookies, holiday cookies, spiced sugar coating, ginger cookies

Find it online: https://platedbyemma.com/tasty-chewy-chai-spiced-molasses-cookies-recipe/