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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 91 reviews
  • Author: Sylvia Fountaine
  • 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 1 hour of refrigeration time.


Units Scale
  • 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 cardamom
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon salt

Coarse sugar for rolling


  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!


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