Chai Molasses Cookies
Sweet molasses, spicy ginger and chai flavors make these chewy Chai Molasses Cookies stand out above the rest. They're perfect for the holidays!
Servings 2 dozen
Calories 1916kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ⅛ teaspoon black pepper
- ½ teaspoon coarse salt
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar plus ½ cup for rolling
- 2 large eggs
- ½ cup unsulfured molasses
- 2 tablespoons vegetable oil
Instructions
- In a medium bowl, mix together the flour, baking soda, cinnamon, nutmeg, ginger, cardamom, allspice, black pepper and salt. Set aside.
- In an electric mixer with the paddle attachment, mix together butter, brown sugar and ½ cup granulated sugar on medium speed until the mixture is smooth, about 3 minutes. Mix in the eggs one at a time, then add the molasses and oil.
- Reduce the speed to low. Gradually add in the spiced flour mixture until well-combined. Cover the dough with plastic wrap and refrigerate it for 1 hour or overnight.
- Preheat the oven to 325°F (165°C) . Line a baking sheet with parchment paper. Put remaining ¼ cup of granulated sugar in a bowl. Form 1¾-inch balls of dough with your hands or an ice cream scoop. Roll the balls in the sugar to coat, and space 3 inches apart on the lined baking sheets. (The dough spreads so do give them space.)
- Bake for 17 minutes, rotating the baking sheet halfway through. The cookies are done when they are flat and the centers are set. Let cool entirely on wire racks. Store cookies between layers of parchment paper in an airtight container at room temperature. Cookies will keep up to 5 days.
Notes
Ingredient notes: Allow your eggs and butter to come to room temperature before adding to the other cookie ingredients. It will ensure they mix evenly throughout the dough.
Tips for better cookies: Don't skip refrigerating the dough! It helps stabilize the butter which is key to making these cookies chewy. Also, these cookies spread a lot! Be sure to space them out well on the cookie sheet.
Storage tips: It is really important to let the cookies cool completely before storing. If there's any warmth left in the cookies, it will create condensation in the container and make the cookies pretty soggy.
Based on the Chewy Molasses Crinkles recipe in Martha Stewart's Cookies: The Very Best Treats to Bake and to Share
Nutrition
Serving: 1cookie | Calories: 1916kcal | Carbohydrates: 318g | Protein: 20g | Fat: 66g | Saturated Fat: 33g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 308mg | Sodium: 1271mg | Potassium: 1610mg | Fiber: 4g | Sugar: 220g | Vitamin A: 1696IU | Vitamin C: 0.2mg | Calcium: 340mg | Iron: 12mg
