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Tasty Chewy Chai Spiced Molasses Cookies Recipe

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★★★★★

4.7 from 137 reviews

These Tasty Chewy Chai Spiced Molasses Cookies combine warm chai spices with rich molasses for a soft, chewy texture and deeply flavorful treat. Rolled in spiced sugar and baked to perfection, these cookies are perfect for cozy afternoons or holiday gatherings.

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)

Spiced Sugar Coating

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

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 sticking, and set it aside.
  2. Mix Dry Ingredients: 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.
  3. Cream Butter and Sugars: Using a stand mixer fitted with a 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 the bowl occasionally.
  4. Add Wet Ingredients to Butter Mixture: Add 1 large room temperature egg, 1/3 cup molasses, and 2 tsp vanilla extract to the creamed butter and sugar. Beat on low speed, gradually increasing to medium, until fully combined. Scrape down bowl as needed.
  5. Combine Wet and Dry Ingredients to Make Dough: Add the dry ingredients in two batches to the wet mixture, mixing on low then medium-high speed until no dry streaks remain. Wrap the dough tightly in plastic and chill in the refrigerator for at least 1 hour or up to overnight. If chilled overnight, let dough soften at room temperature for 15 minutes before scooping.
  6. Prepare Spiced Sugar and Shape Cookie Dough: In a small bowl, mix 1/2 cup white sugar, 1 tsp ground cinnamon, and 1/2 tsp ground ginger. Scoop chilled dough with a 1.5 tablespoon cookie scoop, roll into balls, then coat evenly in spiced sugar. Place on prepared baking sheet at least 1 inch apart.
  7. Bake and Cool the Cookies: Bake cookies for 9 to 12 minutes until edges look set and tops crack. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle extra cinnamon on top for added warmth immediately after baking.

Notes

  • Chilling the dough is essential for a chewier texture and enhanced flavor development.
  • Use unsulphured molasses for the best flavor; Grandma’s brand is recommended.
  • Let dough soften slightly after chilling overnight for easier handling.
  • Store cookies in an airtight container to maintain freshness and chewiness.
  • Sprinkling extra cinnamon after baking adds a subtle warmth and aroma.

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

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