Tasty Chewy Chai Spiced Molasses Cookies Recipe

Introduction

These Tasty Chewy Chai Spiced Molasses Cookies bring a warm and comforting blend of spices to your kitchen. Soft and chewy with a crackled top, they combine molasses sweetness with chai spices for a perfect treat any time of year.

Ingredients

• 1 cup unsalted butter, softened (2 sticks)
• 2/3 cup white sugar
• 2/3 cup packed light or dark brown sugar
• 1 large egg, at room temperature
• 1/3 cup molasses (e.g., Grandma’s brand)
• 2 tsp vanilla extract
• 3 cups all-purpose flour (375g, leveled and spooned)
• 2 tsp baking soda
• 2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• For the spiced sugar coating:
• 1/2 cup white sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. Set aside.
2. Step 2: In a large bowl, whisk together the flour, baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ground cloves, allspice, and salt until evenly combined. Set aside.
3. Step 3: In a stand mixer bowl fitted with the paddle attachment, beat the softened butter, white sugar, and brown sugar on medium-high speed for 5 to 8 minutes, scraping the bowl occasionally, until light and fluffy.
4. Step 4: Add the egg, molasses, and vanilla extract to the butter mixture. Beat on low, then gradually increase to medium until fully combined. Scrape down the bowl as needed.
5. Step 5: Gradually add the dry ingredients to the wet mixture in two batches. Mix starting on low, then increase to medium-high, scraping the bowl until no flour streaks remain. Wrap the dough tightly and chill for at least 1 hour or overnight. If chilled overnight, let sit 15 minutes at room temperature before scooping.
6. Step 6: In a small bowl, whisk together the white sugar, ground cinnamon, and ground ginger for the coating. Scoop dough using a 1.5 tablespoon cookie scoop, roll into balls, then coat each in the spiced sugar. Place on the prepared baking sheet with at least 1 inch between cookies.
7. Step 7: Bake for 9 to 12 minutes, until edges look set and tops begin to crack. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Chilling the dough is key for chewy cookies and deeper flavor; don’t skip this step.
• For extra warmth, sprinkle a pinch of cinnamon on the cookies just after baking.
• Use dark molasses for a richer, more robust flavor, or light molasses for a milder taste.
• Try adding a handful of chopped nuts or dark chocolate chips for texture and variety.

Storage

Store the 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. They also freeze well—wrap tightly and freeze up to 3 months. Reheat gently in a low oven or microwave before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can use a hand mixer or mix by hand. Beat the butter and sugars together until light and fluffy, though it may take a bit longer by hand.

Why should I chill the dough?

Chilling the dough allows the flavors to develop fully and helps the cookies maintain their chewy texture by preventing excess spreading during baking.

Tasty Chewy Chai Spiced Molasses Cookies Recipe

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★★★★★

4.8 from 104 reviews

These Tasty Chewy Chai Spiced Molasses Cookies are soft, chewy, and bursting with warm chai-inspired spices. Featuring a blend of molasses, cinnamon, ginger, cloves, and allspice, these cookies offer a delightful balance of sweetness and spice. Perfect for fall or winter baking, they are coated in spiced sugar for an extra layer of flavor and a beautiful crackled top. With a simple method requiring chilling and baking in the oven, these cookies develop a rich, deep flavor and chewy texture that’s irresistible.

• Author: Maya
• Prep Time: 32 minutes
• Cook Time: 12 minutes
• Total Time: 44 minutes (active) plus chilling time of 1 hour or overnight
• Yield: Approximately 24 cookies (based on 1.5 tablespoon scoops per cookie and typical batch size) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the cookie dough:

• 1 cup unsalted butter, softened (2 sticks)
• 2/3 cup white sugar
• 2/3 cup packed light or dark brown sugar
• 1 large egg, at room temperature
• 1/3 cup molasses (e.g., Grandma’s brand)
• 2 tsp vanilla extract
• 3 cups all-purpose flour (375g, leveled and spooned)
• 2 tsp baking soda
• 2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp allspice

For the 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 the all-purpose flour, baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon allspice, and 1/2 teaspoon salt until evenly combined. Set this dry mixture aside for later use.
3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, 2/3 cup white sugar, and 2/3 cup packed brown sugar. Beat on medium-high speed (about 6-8) for 5 to 8 minutes, stopping to scrape down the sides and bottom of the bowl a few times. The mixture should become light and fluffy.
4. Add Wet Ingredients to Butter Mixture: Add the egg, molasses, and vanilla extract to the creamed butter and sugar. Beat on low speed, then gradually increase to medium, mixing until fully combined. Scrape down the bowl as needed to ensure even mixing.
5. Combine Wet and Dry Ingredients to Make Dough: Gradually add the dry ingredients to the wet mixture in two batches. Start mixing on low speed, then increase to medium-high, scraping down the bowl as you go, until no streaks of dry flour remain. Wrap the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 1 hour and up to overnight. If chilled overnight, let it sit at room temperature for about 15 minutes before scooping to soften slightly. Chilling helps develop a chewy texture and deeper flavor.
6. Prepare Spiced Sugar and Shape Cookie Dough: In a small bowl, whisk together 1/2 cup white sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger to make the spiced sugar for rolling. Scoop out portions of the chilled dough using a 1.5 tablespoon cookie scoop, then roll the portions into neat balls between your hands. Roll each dough ball in the spiced sugar until fully coated, then place on the prepared baking sheet, leaving at least 1 inch between cookies.
7. Bake and Cool the Cookies: Bake the cookies for 9 to 12 minutes, or until the edges look set and the tops begin to crack. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool. Optionally, sprinkle a little extra cinnamon on top just after baking for extra warmth.

Notes

• Chilling the dough is important to develop a chewy texture and deeper flavor; chill for at least 1 hour or overnight.
• If chilling overnight, allow dough to come to room temperature for 15 minutes before scooping for ease of handling.
• Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
• Cookies will be soft when removed from the oven but will firm up as they cool.
• Adjust baking time slightly for larger or smaller cookies to avoid over or under baking.
• Optional: sprinkle extra cinnamon on cookies when they come out of the oven for added aroma and flavor.

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