CHEWY Chai Molasses Cookies

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Molasses cookies are one of my favorite types of cookies to bake especially during the holiday season, and these Chai Molasses Cookies are so chewy, thick and packed with cozy spice flavors. Chai is the word used for "tea" in many Asian and Arabic countries and it often refers to a blend of fragrant spices. In India, chai is a blend of cardamom, ginger, clove, cinnamon and nutmeg in various proportions and it makes the most cozy, warming, flavorful beverage when boiled with tea leaves, sugar and milk. I've paired these lovely spices with molasses in a rich buttery cookie dough to make festive cookies that store well and stay chewy for days. Serve them with tea or coffee and share with guests whenever they pop over! If you love baking with spices, I recommend my popular Chewy Pumpkin Cookies, Brown Butter Snickerdoodles and THE BEST Ginger Molasses Cookies too.

WHY THIS RECIPE WORKS

Rich buttery cookies - you really taste the richness of butter in these wonderful cookies.
Super chewy texture - these cookies are SO chewy and they STAY chewy for up to a week! They have the most beautiful texture thanks to the molasses.
Chai spice cookies - a fragrant blend of cinnamon, ginger, clove, cardamom and nutmeg adds warm cozy flavor to these cookies.
Cinnamon sugar - these cookies are rolled in fragrant cinnamon sugar that has a hint of cardamom for a sweet crunchy spicy coating which helps keep them chewy and also makes them extra delicious.

Butter - for this recipe you can use unsalted or salted butter. If you use salted butter, then reduce the added salt by half.
Brown sugar - this recipe uses all brown sugar. The molasses in brown sugar gives them a toffee-like flavor and also gives them a chewy texture! I prefer light brown sugar, but this recipe also works with dark brown sugar.
Pure vanilla extract - vanilla rounds out all of the spices and adds a creamy element. I like this Madagascar Bourbon Vanilla extract.

Molasses - there are so many different types of molasses on the market and it is important that you choose the right one. Fancy molasses is what I've used here which is sweeter and lighter than cooking/robust molasses or blackstrap molasses. Do not use blackstrap molasses as it will make these cookies very dark and they will spread too much.
Chai spice - five different spices make up the blend I use and love for Chai: cinnamon, cardamom, ginger, clove and nutmeg.
Cinnamon sugar - the cinnamon sugar coating gives these cookies a nice crackled top and adds slight crunch with more cinnamon flavor.
Flour - unbleached all-purpose flour is the best for chewy cookies.

STEP BY STEP INSTRUCTIONS

STEP 1). Cream butter and sugar. Beat butter with brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2 minutes until smooth, creamy and a bit fluffy.
STEP 2). Mix in egg & molasses. Beat in egg until evenly incorporated, scraping down the sides of the bowl as necessary. Add molasses and beat until combined.
STEP 3). Blend dry ingredients. Combine flour, baking soda, salt, ginger, cinnamon and clove in a medium bowl and whisk to blend evenly. Add it to the butter mixture with the crystallized ginger and mix on low speed or fold it in gently until just incorporated. Do not over-mix or the cookies will be less gooey inside.
STEP 4). Chill. Wrap the dough well (or cover the dough in the bowl) and refrigerate for 2-4 hours.
STEP 5). Make chai sugar. Combine sugar and spices in a small bowl.
STEP 6). Coat in chai sugar. Scoop mounds of dough and roll into smooth balls, then roll them evenly in the cinnamon sugar. Apply some pressure so you get a nice even coating.
STEP 7). Bake for 9-11 minutes until evenly browned, puffed and cracked at the surface. Transfer baking sheets to a wire rack and let cookies cool on the sheets for 2 minutes before transferring individually to the rack to finish cooling.

EXPERT BAKING TIPS

Measure the flour accurately to ensure you get the right texture. Too much flour will make them dry and the dough will not spread the right way.
Chill the cookie dough. Let the dough chill in the fridge for at least one hour so that you get cookies with a chewy texture.
Use fancy molasses. If you use blackstrap molasses it will change the taste, color and shape of the cookie. Blackstrap molasses is more acidic and has a much stronger taste.
Do not skip the sugar coating. The sugar on the exterior of the cookie dough protects it from drying out and also creates the nice cracks and crevices on the surface.
Do not flatten. These cookies spread well on their own, so do not flatten the dough balls before baking. They will get more of a crackled effect if you keep the dough balls round.

RECIPE FAQ

Can I use salted butter for Chai Molasses Cookies?

Yes! Salted butter will be fine. In this case I would suggest to cut the added salt down by half. So, that's ¼ teaspoon of salt instead of ½ teaspoon.

Do I need to chill the cookie dough?

I highly recommend chilling this cookie dough since it will help with the texture and it will improve the flavor even more. Nonetheless, you can still bake these cookies right away - they will spread slightly more.

How do I store these cookies?

These cookies are best stored at room temperature in an airtight container for up to 1 week. They stay nice and soft and chewy!

Can I freeze molasses cookies?

Yes! These cookies freeze very well. Just place cooled cookies in a resealable freezer bag and keep frozen for up to 3 months.

How to freeze molasses cookie dough?

You can also freeze the raw cookie dough balls to bake later. Just place individual balls on a baking sheet lined with parchment or waxed paper then freeze until solid. Once solid, transfer to a resealable freezer bag and keep frozen for up to 3 months. When ready to enjoy, bake them off as directed, adding about 2-3 minutes to the bake time.

If you love cookies, check out these recipes!

Chewy Brown Butter Snickerdoodles Cookies The BEST Chewy Ginger Molasses Cookies Brown Butter M&M Cookies Recipe Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!

If you love baking cookies, check out these recipes:

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Video

Christina Marsigliese

Incredibly soft and chewy molasses cookies laced with fragrant Chai spices. These cookies are packed full of flavor and so wonderful on a holiday cookie tray!

5 from 9 votes

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Prep Time 10

Cook Time 10

Chill Time 1

Servings 20 cookies

Ingredients

Cookie Dough:

10 tablespoon (140g) unsalted butter, softened
1 cup (220g) packed light brown sugar
1 large egg, at room temperature
¼ cup (60ml) fancy (light) molasses
½ teaspoon pure vanilla extract
2 cups (284g) all-purpose flour
1 ¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground clove
⅛ teaspoon ground nutmeg

Spiced Sugar for rolling:

¼ cup (50g) granulated sugar
½ teaspoon cinnamon
¼ teaspoon cardamom

Instructions

Make the cookie dough. Combine butter with brown sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed for 2 minutes until smooth, creamy and a bit fluffy. You can also do this with a hand mixer or completely by hand with a wide spatula. Mix in egg and vanilla until evenly incorporated, scraping down the sides of the bowl as necessary. Add molasses and beat until combined.
Combine flour, baking soda, salt, ginger, cinnamon, cardamom, clove and nutmeg in a medium bowl and whisk to blend evenly. Add it to the butter mixture and mix on low speed or fold it in gently until just incorporated. Cover the bowl and refrigerate for at least 1 hour.
When ready to bake, preheat oven to 350°F. Line two large cookie sheets with parchment paper.
Make spiced sugar. Combine sugar with spices in a small bowl and blend evenly.
Use a 1 ½-oz cookie scoop to scoop up dough, roll into smooth balls and then roll in sugar to coat evenly. Place onto prepared baking sheets with at least 2 inches of space between each one (do not flatten). Bake for 9-11 minutes until evenly browned, puffed and cracked at the surface. Transfer baking sheets to a wire rack and let cookies cool on the sheets for 2 minutes before transferring individually to the rack to finish cooling.
NOTE: This dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a while before baking.

Chewy Chai Molasses Cookies

WHY THIS RECIPE WORKS

STEP BY STEP INSTRUCTIONS

EXPERT BAKING TIPS

RECIPE FAQ