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Spicy Chai Molasses Cookies are soft and chewy on the inside with deliciously crispy edges. Seasoned with fragrant chai spices, these take old-fashioned Molasses Cookies to another level! Serve with Authentic Masala Chai!
One of my favorite things in India was the roadside Chai stands, called Chai Wallahs. Truth be told I had never really been into drinking chai before this trip, not out of dislike but more out of disinterest. I guess I couldn’t relate to it.
Which as side note, reminds me how experiencing something, rather than hearing about it or reading about it, changes everything. The beauty of life! Now I can’t get enough of Authentic Masala Chai– which you absolutely must try with these cookies.
These soft and chewy Chai Cookies are very much like old-fashioned molasses cookies, but with the addition of flavorful chai spices – cardamom, cloves, cinnamon, nutmeg, black pepper and ginger.
Perhaps these will do nothing for many of you. But to some, it will take you somewhere. Perhaps back to India. Perhaps to the place in dreams, that feel so much like home, that slip out of memory once we awake. Going to India, felt like that to me. Like I had been there before, like I knew it, so very familiar. Yet, every time I asked myself “why”, the gates of perception in my mind, shut down tight.
It was while drinking a cup of chai, an answer like a whisper floated through me, like air – so light, and fleeting…
Spicy Chai Molasses Cookies | 50-second video
The recipe is easy and straightforward.
Just follow the directions and you’ll be happy with the results. 🙂
Know that the dough must be refrigerated until it’s hard enough to roll into balls- 2 hours, or overnight.
Also, the dough keeps for up to 5 days in the fridge if wanting to make it ahead or bake it in smaller batches.
Roll the dough into small walnut sized balls and roll in coarse sugar. Place on a parchment-lined sheet pan ( or use a silicone baking mat). Bake for 8-10 minutes, until edges are crisp and cookies begin to crack. As they cool and deflate, they will crackle more.
Soft and chewy with deliciously crispy edges!
And- the cookies stay soft and chewy for several days after being baked, although they may not last that long!
The only strong recommendation I have, is to let the butter soften to room temp naturally. Don’t melt it.
Weigh the flour if you have a scale. Otherwise fluff the flour with a fork before measuring, and spoon and level into the measuring cup.
Yes, you can use GF flour- see recipe notes.
These Spicy Chai Molasses Cookies are like a cozy warm hug from a friend.
They make a sweet gift to someone who can use a little love.
More cookies recipes you may enjoy
- Chewy Triple Ginger Cookies
- Snowball Cookies
- Chocolate Sesame Cookies
- Perfect Shortbread Cookies
- Thumbprint Cookies with Walnuts and Apricot Jam
- Vegan Pumpkin Chocolate Chip Cookies with Hazelnuts
- Vegan Peanut Butter Cookies
- The BEST Vegan Breakfast Cookies
You might enjoy these with Authentic Masala Chai!
Spicy Chai Molasses Cookies
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 36 1x
- Category: desserts, cookies, sweets, baked goods
- Method: baked
- Cuisine: Indian
Spicy Chai Molasses Cookies are soft and chewy on the inside, crispy on the outside! Seasoned with chai spices, these take old-fashioned Molasses Cookies to another level. These require 2 hours refrigeration time.
- 1 cup unsalted butter, room temperature ( don’t melt, let it come to room temp naturally)
- 2/3 cups granulated (white) sugar
- 2/3 cups packed brown sugar
- 1 extra large egg
- 1/3 cup molasses
- 1 tsp vanilla
- 3 cups (370 grams) of all-purpose flour, spooned and leveled
- 3 teaspoons baking soda
- 3 teaspoons ground ginger, plus 1 for more spicy
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon cardamon
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 3/4 teaspoon salt
Coarse sugar for rolling
350 F Oven
Cream butter and sugars together in a stand mixer or large bowl. Whip until light and fluffy. Add egg, molasses and vanilla, and whip until combined.
Whisk flour, baking soda, and ginger, cinnamon, cardamon, cloves, nutmeg, pepper and salt together in medium bowl, whisk until well combined. If you can weigh the flour, do so, otherwise fluff up the flour with a fork, before measuring.
Gradually add flour mixture to the butter mixture and mix well. Refrigerate 2 hours or overnight, so you can easily roll them into balls.
Roll into small, 1 inch wide, walnut-sized balls and coat all sides with coarse sugar or turbanado sugar.
Place on a parchment-lined sheet pan, 3 inches apart. ( Or use a silpat!)
Bake 8-12 minutes, until edges crisp and tops, begin cracking. They will puff up a bit, then flatten out, and this is what creates the beautiful crackling. Cool on a wire rack. They will crack more as they cool.
Soft and chewy with crispy edges, to me, the perfect cookie!
Use naturally softened butter- don’t melt. Weigh the flour if you can. Dough will freeze for future baking.
Gluten Free: Sub Bob’s Red Mill GF Four Blend, one for one
- Serving Size:
- Calories: 122
- Sugar: 9.1 g
- Sodium: 123.7 mg
- Fat: 5.4 g
- Saturated Fat: 3.3 g
- Carbohydrates: 17.2 g
- Fiber: 0.4 g
- Protein: 1.3 g
- Cholesterol: 18.7 mg
Keywords: Chai cookies, molasses cookies, soft molasses cookies, old fashioned molasses cookies, chewy molasses cookies, ginger molasses cookies, chai molasses cookies, christmas cookies, holiday baking
This recipe will be my go-to molasses cookie until I go on ahead. Delightfully spicy- I increased the spices by 30%, add 1/2 tsp ground star anise and use 3 T less sugar, with no sugar roll before baking. Mmmmm.
Haha! Glad you like them, and are adjusting to your taste!
Living at 8,000 ft elevation, I adjusted these cookies for elevation and they came out just right. Here, in case it’s helpful to anyone else, are my steps:
– Remove 1 T. from each: granulated sugar, brown sugar
– Remove 1/8 t. baking soda
– Add 1T. water (more if necessary)
– Increase temp to 375 degrees
– Bake for 11 min
You are a godsend- thanks so much Lara! Helpful!
I’d like to add that you might not need a whole tablespoon of water. Add it little by little, just to moisten a bit.