Name: Tasty Chewy Chai Spiced Molasses Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 min
Cuisine: American
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); 1/3 cup molasses (unsulphured); 1/2 cup white sugar; 1/2 tsp ground ginger; 1 tsp ground cinnamon

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Introduction

Discover the comforting flavors of these tasty chewy chai spiced molasses cookies. Rich with warm spices and a deep molasses sweetness, they’re perfect for cozy afternoons or sharing during the holidays.

A close-up image showing a clear glass cup filled with light brown coffee with milk, sitting on a white marbled surface. A woman's hand is gently dipping a light brown, cracked cookie into the coffee. The cookie’s surface looks soft with a slightly crumbly texture. There are a few more similar cookies blurred in the background on the white marbled surface. The scene is softly lit, focusing on the interaction between the coffee and cookie, capturing warm, inviting tones. 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)
1/3 cup molasses (unsulphured)
For 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 mat and set aside.
Step 2: In a large bowl, whisk together the flour, baking soda, 2 tsp ground ginger, 1 tsp cinnamon, cloves, allspice, and salt until combined. Set aside.
Step 3: In a mixer, beat the softened butter, white sugar, and brown sugar on medium-high speed for 5 to 8 minutes until light and fluffy, scraping the bowl occasionally.
Step 4: Add the egg, molasses, and vanilla extract to the butter mixture. Mix on low, gradually increasing to medium speed until fully combined. Scrape down the bowl as needed.
Step 5: Gradually add the dry ingredients to the wet mixture in two batches. Mix starting on low speed, increasing to medium-high until no flour streaks remain. Wrap and chill the dough for at least 1 hour or overnight. If overnight, let the dough soften at room temperature for 15 minutes before scooping.
Step 6: In a small bowl, combine the spiced sugar coating ingredients: white sugar, cinnamon, and ground ginger. Scoop 1.5 tablespoons of dough, roll into balls, then coat each in the spiced sugar. Place on the baking sheet about 1 inch apart.
Step 7: Bake for 9 to 12 minutes until edges look set and tops crack. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle a little cinnamon on top right after baking for extra warmth.

Tips & Variations

Chilling the dough enhances the cookie’s chewy texture and deepens flavor.
Use dark molasses for a richer taste, or adjust spices to your preference for more or less heat.
Try adding chopped nuts like pecans or walnuts for extra crunch.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container to retain moisture. Reheat gently in a warm oven or microwave to refresh their chewiness.

How to Serve

The image shows a collection of round, brown cookies with cracked tops and small, light sugar crystals sprinkled on them. Most cookies are stacked and spread on a metal cooling rack while a few are placed directly on a dark surface beside some cinnamon sticks, cardamom pods, and cloves. The cookies have a textured, slightly rough surface, with some cracks revealing a softer interior. The setting has a white marbled texture background under the cooling rack and the spices. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough balls after shaping and coating in spiced sugar. Place them on a tray to freeze solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a couple extra minutes to the baking time.

What molasses should I use?

Use unsulphured molasses for the best flavor. Grandma’s brand is a popular choice, but any unsulphured molasses will work well to provide that rich, deep sweetness essential to these cookies.