Spicy Chai Molasses Cookies are soft and chewy on the inside with deliciously crispy edges. Infused with fragrant chai spices, these take old-fashioned Molasses Cookies to another level! Video.Spicy Chai Molasses Cookies are soft and chewy on the inside and crispy on the edges. Seasoned with chai spices, these take old-fashioned Molasses Cookies to whole other level! #molassescookies #chiacookies #christmascookies

These soft and chewy Chai Molasses 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, that an answer like a whisper floated through me,  like air – so light and fleeting…

  • Butter (softened): Provides richness and flavor to the cookies.
  • Granulated sugar: Adds sweetness and contributes to the texture of the cookies.
  • Molasses: Gives the cookies a moist and chewy texture, as well as a rich, deep flavor.
  • Egg: Helps bind the ingredients together and adds structure to the cookies.
  • All-purpose flour: Provides structure to the cookies and gives them a tender crumb.
  • Baking soda: Helps the cookies rise and gives them a slightly crisp texture.
  • Salt: Enhances the flavors and balances the sweetness of the cookies.
  • Chai spice mix (cardamom, cloves, cinnamon, nutmeg, black pepper, and ginger): Infuses the cookies with warm and aromatic flavors reminiscent of chai tea.
  • Coarse sugar (for rolling): Adds a touch of sweetness and provides a beautiful crystallized texture on the cookies.

How to make Chai Molasses Cookies

Spicy Chai Molasses Cookies are soft and chewy on the inside and crispy on the edges. Seasoned with chai spices, these take old-fashioned Molasses Cookies to whole other level! #molassescookies #chaicookies #christmascookies

The recipe is easy and straightforward. Just follow the directions and you’ll be happy with the results. 🙂 

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!

Spicy Chai Molasses Cookies are soft and chewy on the inside and crispy on the edges. Seasoned with chai spices, these take old-fashioned Molasses Cookies to whole other level! #molassescookies #chaicookies #christmascookies

Expert Tips

  1. Let the butter soften naturally to room temperature. Don’t melt it.
  2. 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.
  3. Check the cookies after 8-9 minutes in the oven- if they haven’t started to spread or crack, wack the tray on the oven rack firmly 1-2 times to initiate that spread. Continue baking 3-4 minutes.
  4. Making the dough ahead of time and refrigerating will allow you to roll into perfect-sized balls.
Spicy Chai Molasses Cookies are soft and chewy on the inside and crispy on the edges. Seasoned with chai spices, these take old-fashioned Molasses Cookies to whole other level! #molassescookies #chaicookies #christmascookies

These Spicy Chai Molasses Cookies are like a cozy, warm hug from a friend.

Storage

The cookie dough keeps for up to 5 days in the fridge if you want to make it ahead or bake it in smaller batches.

Baked cookies keep for one week at room temperature, or can be frozen for later.

Spicy Chai Molasses Cookies are soft and chewy on the inside and crispy on the edges. Seasoned with chai spices, these take old-fashioned Molasses Cookies to whole other level! #molassescookies #chaicookies #christmascookies

They make a sweet gift to someone who can use a little love. Here are more DIY gift ideas!

Serving Suggestions

Serve with a warm mug of Masala Chai for instant an mood-lifting effect. ✨

Spicy Chai Molasses Cookies are soft and chewy on the inside and crispy on the edges. Seasoned with chai spices, these take old-fashioned Molasses Cookies to whole other level! #molassescookies #chiacookies #christmascookies
Spicy Chai Molasses Cookies are soft and chewy on the inside and crispy on the edges. Seasoned with chai spices, these take old-fashioned Molasses Cookies to whole other level! #molassescookies #chaicookies #christmascookies

Enjoy the cookies and please remember to rate them for us!

xoxo

Sylvia

Spicy Chai Molasses Cookies video

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Spicy Chai Molasses Cookies are soft and chewy on the inside with deliciously crispy edges. Seasoned with chia spices, these take old fashioned Molasses Cookies to another level.

Spicy Chai Molasses Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 94 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 36
  • Category: desserts, cookies, sweets, baked goods
  • Method: baked
  • Cuisine: Indian

Description

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 1 hour of refrigeration time.


Ingredients

Units
  • 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 dark molasses
  • 1 tsp vanilla
  • 3 cups 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 cardamom
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon salt

Coarse sugar for rolling


Instructions

  1. 350 F Oven
  2. 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.
  3. Whisk flour, baking soda, and ginger, cinnamon, cardamom, cloves, nutmeg, pepper and salt together in a medium bowl, whisk until well combined. If you can weigh the flour, do so, otherwise, spoon the flour into the measuring cup, then level.
  4. Gradually add flour mixture to the butter mixture and mix well.
  5. Refrigerate for 1-2 hours or overnight, so they are easier to roll.  Roll into walnut-sized balls, then coat all sides with the turbinato sugar. 
  6. Place on a parchment-lined sheet pan, 3 inches apart. ( Or use a silpat!)
  7. Bake, *check at 8-9 minutes. If they haven’t started spreading and cracking, wack the tray firmly on the oven rack to start the spread.  Continue baking 3-4 more minutes until the edges are crispy and visible crackling appears.  Let stand 5 minutes, then cool on a wire rack. They will crack more as they cool. Soft and chewy with crispy edges, to me, the perfect cookie!

Notes

Flour: 3 cups = 370 grams

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.

Nutrition

  • 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

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Comments

  1. I am planning on baking these for Christmas, I am sure it will pair so well with a nice cup of hot cocoa. I am wondering though, since I’ve never baked or cooked with molasses before, if it adds sweetness to it? I am considering using less sugar just for health purposes but if the molasses doesn’t add sweetness then of course I can imagine the sugar to be necessary.

  2. What type of molasses does this recipe use? Lighter, dark, or blackstrap? Sorry if this is a silly question, I’m new to baking!

  3. Just a note – the weight measurements for the flour do not scale when scaling the recipe, so you need to scale the weight up or down yourself. (Learned this the hard way!)A

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