There’s something about the holidays that makes me want to linger in the kitchen, surrounded by the scent of spices and the warmth of the oven. If you’re like me, always on the lookout for inspiring christmas baking ideas, let me introduce you to these Chai Spiced Molasses Cookies. They’re like a warm hug from your spice cabinet, with a chewy, crackly texture and all the aromatic comfort of a perfectly brewed chai latte. For anyone searching for unique christmas cookies to add to their lineup of christmas cookies recipes, this is your answer. They fill your home with the most inviting scent, turning any afternoon of holiday baking into a moment of pure coziness.
What I love most is how simple they are to make. This is one of those easy christmas treats that comes together in one bowl with no chilling required, so you can go from mixing bowl to a full cookie jar incredibly fast. It’s the kind of recipe that makes holiday cookies baking accessible and joyful for everyone, no matter your skill level. They offer a wonderfully sophisticated twist on a classic, making them a standout addition to any platter of christmas sweets.
So, whether you’re in the middle of planning your seasonal holiday baking marathon or just need a little comfort food project, these cookies are a must-try. I hope they become a cherished part of your holiday tradition.
Craving a delicious Chai-Spiced Molasses Cookies? You've come to the right spot! From Christmas Cookie favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Chai-Spiced Molasses Cookies
- Warm spice symphony: Cardamom, ginger, and black pepper create a complex, aromatic depth.
- Perfect texture trio: Crisp, sugary exterior with a wonderfully chewy, soft center.
- Heavenly aroma: Fills your home with cozy, spice-market warmth as they bake.
- Easy to master: Forgiving dough comes together quickly for bakers of any level.
Ingredients & Tools
- 280 g all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground allspice
- ¼ tsp freshly ground black pepper
- ¼ tsp fine sea salt
- 115 g unsalted butter, at room temperature
- 150 g dark brown sugar
- 1 large egg, at room temperature
- 80 ml unsulphured molasses (not blackstrap)
- 1 tsp pure vanilla extract
- 100 g granulated sugar, for rolling
Tools: Mixing bowls, electric hand mixer or stand mixer, whisk, baking sheets, parchment paper, cooling rack.
Notes: Dark brown sugar gives a deeper, caramel-like flavor. The black pepper adds subtle warmth, not heat.
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 1.5 g |
| Fat: | 4.5 g |
| Carbs: | 26 g |
| Fiber: | 0.5 g |
Serves: 24 cookies | Prep Time: 20 minutes | Cook Time: 10-12 minutes | Total Time: 1 hour 45 minutes (includes chilling)
Before You Start: Tips & Ingredient Notes
- Don’t Skip the Chill Time. This is non-negotiable for the perfect texture. Chilling the dough solidifies the butter, which prevents the cookies from spreading too much in the oven and helps develop that chewy center and crackly top.
- Choose Your Molasses Wisely. You want unsulphured molasses for its robust, sweet flavor. Avoid blackstrap molasses—it’s much more bitter and will overpower the delicate balance of spices we’re creating here.
- Room Temperature is Key. Using room temperature butter and egg is crucial for proper emulsification. Cold ingredients won’t incorporate as well, leading to a potentially greasy or uneven dough. If you forget, you can quickly bring an egg to room temp by placing it in a bowl of warm water for 5-10 minutes.
- Freshness of Spices Matters. Ground spices lose their potency over time. If your ginger or cardamom has been sitting in the cupboard for over a year, its flavor will be muted. For the most vibrant taste, try to use spices that are less than six months old.
How to Make Chai-Spiced Molasses Cookies
Step 1: Whisk the Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cardamom, allspice, black pepper, and salt. Whisking ensures the leavening and spices are evenly distributed throughout the flour, so you don’t get a bitter bite of baking soda in one cookie and not the next. You’ll notice the aroma of the spices already starting to bloom as you mix—it’s a little preview of the goodness to come.
Step 2: Cream the Butter and Sugars. In a separate, larger bowl, use an electric mixer on medium speed to beat the room-temperature butter and dark brown sugar together for about 2-3 minutes. You’re looking for the mixture to become pale, fluffy, and well-combined. This step is vital for creating air pockets that will help give the cookies a lighter texture. Don’t rush it—properly creamed butter and sugar is the foundation of a great cookie.
Step 3: Incorporate the Wet Ingredients. Scrape down the sides of the bowl with a spatula. Add the egg, molasses, and vanilla extract to the butter mixture. Beat on medium speed until everything is completely combined, which should take about another minute. The mixture might look a little separated or curdled at first, but just keep mixing—it will smooth out into a lovely, dark, glossy batter.
Step 4: Combine Wet and Dry. Reduce the mixer speed to low and gradually add the flour and spice mixture to the wet ingredients. Mix only until the flour streaks have just disappeared and no dry pockets remain. It’s really important not to overmix at this stage, as that can develop the gluten in the flour and lead to tougher cookies. The dough will be quite soft and sticky—that’s exactly how it should be.
Step 5: Chill the Dough. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 2 days. This is the most critical step for flavor and texture. The dough needs to be firm enough to handle. When you press on the covered bowl, it should feel cold and firm, not soft and yielding.
Step 6: Preheat and Portion. About 20 minutes before you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the granulated sugar in a small bowl. Using a cookie scoop or a tablespoon, portion the dough into 1.5-inch balls. Roll each ball between your palms to smooth it, then roll it generously in the granulated sugar until fully coated.
Step 7: Bake to Perfection. Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. They need space to spread. Bake for 10-12 minutes. The cookies are done when the tops look crackled and the edges are set, but the centers still appear soft and slightly underdone. They will puff up and then fall slightly, creating those beautiful cracks.
Step 8: Cool Completely. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time on the hot pan is part of the cooking process and helps the centers set without becoming cakey. They will be very soft when they first come out but will firm up to the perfect chewy texture as they cool.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies or dough balls for up to 3 months.
- Reviving: Warm briefly in a 300°F oven or microwave for 10 seconds to refresh.
Serving Suggestions
Complementary Dishes
- A sharp cheddar cheese plate — The salty, tangy punch of a good aged cheddar creates a fantastic contrast with the sweet, spicy cookies, making for a sophisticated snack.
- Spiced pear and arugula salad — The peppery arugula and sweet pears in a light vinaigrette offer a fresh, palate-cleansing counterpoint to the rich cookies.
- Butternut squash soup — The sweet, earthy notes of the soup harmonize beautifully with the warm spices in the cookies, making for a cozy, autumnal meal.
Drinks
- Masala chai tea latte — It’s the most obvious pairing for a reason! The warm, milky tea echoes and enhances all the beautiful spices in the cookie itself.
- Cold brew coffee with a cinnamon stick — The smooth, low-acidity coffee doesn’t overpower the cookies, and the cinnamon garnish ties the whole experience together.
- A glass of whole milk — Sometimes, the classic is the best. The cold, creamy milk is the perfect partner to cut through the spice and sweetness.
Something Sweet
- Vanilla bean ice cream sandwich — Take two slightly warm cookies and sandwich a scoop of high-quality vanilla ice cream between them for the ultimate decadent treat.
- Cardamom-spiced poached pears — The soft, wine-poached pears share the cardamom note with the cookies, creating a elegant and cohesive dessert duo.
- Dark chocolate mousse — The deep, bitter notes of dark chocolate provide a sophisticated backdrop that lets the complex spices in the cookie really shine.
Top Mistakes to Avoid
- Mistake: Using cold butter and eggs. Room-temperature ingredients cream together properly to trap air, which gives the cookies lift and a tender crumb. Cold ingredients lead to a dense, greasy cookie that spreads unevenly.
- Mistake: Skipping the dough chilling step. I’ve messed this up before too, thinking I could save time. The result was a flat, greasy puddle instead of a thick, chewy cookie. The chill time is essential for controlling spread and developing flavor.
- Mistake: Overbaking the cookies. They should come out of the oven when the centers still look soft and underdone. They continue to cook on the hot baking sheet. Overbaking will give you a crisp cookie all the way through, losing that wonderful chew.
- Mistake: Using blackstrap molasses. This type of molasses is much more bitter and intense. It will completely overpower the other flavors and make your cookies taste unpleasantly sharp and strong.
Expert Tips
- Tip: Use a cookie scoop for uniformity. This isn’t just about looks. Same-sized cookies will bake at the same rate, ensuring you don’t have some burnt and some underbaked. It also makes the rolling and sugar-coating process much faster and less messy.
- Tip: Let your baking sheets cool between batches. Placing dough balls onto a hot baking sheet will cause the butter to melt prematurely, leading to excessive spreading. Having a few extra sheets of parchment paper ready to go can speed up your workflow.
- Tip: For an extra flavor boost, make your own spice blend. If you have whole spices, lightly toast cardamom pods, cinnamon sticks, and black peppercorns in a dry pan, then grind them yourself. The flavor will be exponentially more vibrant and aromatic.
- Tip: Roll the dough balls in coarse sugar. While granulated sugar works fine, using a coarse or sanding sugar will create a delightful crunchy exterior and a more dramatic, sparkly appearance that’s really impressive.
FAQs
Can I make the dough ahead of time?
Absolutely, and it might even improve the flavor! You can refrigerate the dough, well-wrapped, for up to 2 days. The flavors have more time to meld and the texture becomes even better. You can also freeze the portioned dough balls on a tray before transferring them to a freezer bag. Bake directly from frozen, adding just 1-2 minutes to the baking time.
Why are my cookies cakey and puffy instead of flat and chewy?
This usually points to two potential issues. First, you may have used too much flour. The best way to measure flour is to spoon it into your measuring cup and level it off, rather than scooping directly from the bag. Second, your baking soda might be old and have lost its potency. Baking soda is key for that initial spread and crackle.
My cookies didn’t crack on top. What went wrong?
The classic crackle comes from the contrast between the firm, chilled exterior of the dough ball and the rapid rise from the baking soda in the hot oven. If your cookies didn’t crack, your dough probably wasn’t chilled enough, or your baking soda is old. Ensuring a good, firm chill and fresh leavener will solve this.
Can I substitute the spices?
You can play around a little, but be mindful of the balance. The ginger and cinnamon are the backbone. You could add a pinch of cloves or nutmeg if you like, but I’d keep the cardamom and black pepper as they are central to the “chai” character. Just avoid pumpkin pie spice as a direct substitute—its flavor profile is quite different.
How should I store these cookies to keep them soft?
To maintain that wonderful chew, store the completely cooled cookies in an airtight container at room temperature. Placing a piece of bread or a terra cotta brown sugar saver in the container can help keep them soft for days by introducing a little moisture. They’ll stay perfect for about 5 days, if they last that long!
Chai-Spiced Molasses Cookies: An Easy Holiday Baking Recipe
Whip up these Chai Spiced Molasses Cookies for a unique holiday treat. They're chewy, warmly spiced, and the perfect easy Christmas baking project for your cookie tray.
Ingredients
For the Ingredients
-
280 g all-purpose flour
-
1 tsp baking soda
-
1 ½ tsp ground ginger
-
1 tsp ground cinnamon
-
½ tsp ground cardamom
-
¼ tsp ground allspice
-
¼ tsp freshly ground black pepper
-
¼ tsp fine sea salt
-
115 g unsalted butter (at room temperature)
-
150 g dark brown sugar
-
1 large egg (at room temperature)
-
80 ml unsulphured molasses (not blackstrap)
-
1 tsp pure vanilla extract
-
100 g granulated sugar (for rolling)
Instructions
-
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cardamom, allspice, black pepper, and salt.01
-
In a separate, larger bowl, use an electric mixer on medium speed to beat the room-temperature butter and dark brown sugar together for about 2-3 minutes.02
-
Scrape down the sides of the bowl with a spatula. Add the egg, molasses, and vanilla extract to the butter mixture. Beat on medium speed until everything is completely combined, which should take about another minute.03
-
Reduce the mixer speed to low and gradually add the flour and spice mixture to the wet ingredients. Mix only until the flour streaks have just disappeared and no dry pockets remain.04
-
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 2 days.05
-
About 20 minutes before you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the granulated sugar in a small bowl. Using a cookie scoop or a tablespoon, portion the dough into 1.5-inch balls. Roll each ball between your palms to smooth it, then roll it generously in the granulated sugar until fully coated.06
-
Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes. The cookies are done when the tops look crackled and the edges are set, but the centers still appear soft and slightly underdone.07
-
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.08
Not what you're looking for?
