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Tasty Chewy Chai Spiced Molasses Cookies Recipe

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★★★★★

4.3 from 61 reviews

These tasty chewy chai spiced molasses cookies boast a comforting blend of warm spices like ginger, cinnamon, cloves, and allspice, combined with rich molasses and a chewy texture. Perfectly sweetened and lightly crisp on the edges, these cookies are ideal for cozy afternoons or festive gatherings.

Ingredients

Scale

Wet 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
  • 2 tsp vanilla extract

Dry Ingredients

  • 3 cups all-purpose flour (375g, leveled and spooned)
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 tsp salt

Spiced Sugar for Rolling

  • 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 use.
  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 aside.
  3. Cream Butter and Sugars: Using 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, scraping down the sides and bottom of the bowl occasionally, until the mixture is 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, gradually increasing to medium, mixing until fully combined. Scrape down the bowl as needed for even mixing.
  5. Combine Wet and Dry Ingredients to Make Dough: Gradually add the dry ingredient mix to the wet mixture in two batches. Start mixing on low, then increase to medium-high, scraping the bowl as you go, until no streaks of dry flour remain. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to overnight. If chilled overnight, let sit at room temperature for about 15 minutes before scooping.
  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 spiced sugar. Scoop portions of the chilled dough using a 1.5-tablespoon cookie scoop, roll into balls by hand, then roll each ball in the spiced sugar until fully coated. Place the coated dough balls on the prepared baking sheet, spacing at least 1 inch apart.
  7. Bake and Cool the Cookies: Bake for 9 to 12 minutes, until edges are set and tops start to crack. Allow cookies to 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 extra cinnamon on top immediately after baking for added warmth.

Notes

  • Chilling the dough helps develop a chewy texture and deeper flavor.
  • Letting the dough sit 15 minutes after refrigeration softens it for easier scooping.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • Store cookies in an airtight container for up to a week for best freshness.
  • For vegan modification, substitute butter with vegan butter and egg with a flax egg, though texture may vary.

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

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