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