Cozy Chai Spiced Molasses Cookies
These chai spiced molasses cookies feature a crackly sugar coating and a soft, chewy interior with warm chai spices. Perfect for cozy gatherings and easy to make in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3/4 cup (180 ml) unsulphured molasses
- 1/2 cup (100 g) granulated sugar (for coating)
- 1/2 cup packed (110 g) brown sugar
- 1/2 cup (115 g) unsalted butter, softened
- 1 large egg, room temperature
- 2 cups (240 g) all-purpose flour (can substitute with almond flour for gluten-free)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream the butter and sugars: In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup brown sugar and 1/4 cup molasses until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
- Add the egg and remaining molasses: Beat in 1 large egg and the remaining 1/4 cup molasses until fully combined.
- Combine the dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon cloves, 1/2 teaspoon cardamom, and 1/4 teaspoon salt.
- Gradually mix dry ingredients into wet: Slowly add the dry mixture to the wet ingredients, mixing on low speed or stirring gently by hand until just combined. Do not overmix.
- Prepare the sugar coating: Pour 1/2 cup granulated sugar into a small bowl. Using a tablespoon or cookie scoop, scoop dough balls (about 1.5 tablespoons / 20 g each) and roll them generously in the sugar to coat completely.
- Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until edges look set but centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If dough is too sticky to roll in sugar, chill for 15 minutes before scooping. Avoid overbaking to keep cookies chewy. Dough can be refrigerated up to 24 hours or frozen as dough balls for later baking. Softened butter (not melted) is essential for texture. Sift and mix spices well for even chai flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Fat: 5
- Carbohydrates: 22
- Protein: 1
Keywords: chai spiced cookies, molasses cookies, sugar coated cookies, cozy cookies, holiday cookies, easy cookie recipe