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, were the roadside Chai stands, called Chai Wallahs. (In Hindi, a wallah is someone who makes or sells a certain good.) Truth be told I had never really been into drinking chai before this trip, not out of dislike, more out of disinterest. I couldn’t relate to it. Which as a side note, reminds me how experiencing something, rather than hearing about it or reading about it, changes everything. The beauty of life!
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 feels so much like home, but slips 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, a whisper floated through me, like air – so light, and fleeting…
The recipe is easy and straight forward.
Just follow the directions and you’ll be happy with the results. Know that the dough must be refrigerated until its 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 ahead, or bake 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.
And weigh the flour if you have a scale. Otherwise fluff the flour with a fork before measuring,
These Spicy Chai Molasses Cookies are super easy, flavorful and oh soooooo delicious!
You might enjoy these with Authentic Masala Chai!
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 (380 grams) all-purpose flour
- 3 teaspoons baking soda
- 3 teaspoons ground ginger, plus 1 for more spicy
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon cardamon
- ½ teaspoon pepper
- 1/2 teaspoon ground cloves
- ½ 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.
Bake 8-10 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. The 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.
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