If you love rich, spiced cookies with a soft and chewy center, these Spicy Chai Molasses Cookies will become a new favorite.
They combine the deep flavor of molasses with a bold chai spice mix, creating cookies that are aromatic, flavorful, and perfect for cozy evenings or holiday gatherings.
This recipe became a staple in our home because it’s easy to make and delivers bakery‑quality cookies every time. The molasses gives a deep caramel‑like sweetness, while the chai spices add warmth and complexity.
They’re perfect to enjoy with a cup of tea or coffee, and the dough freezes beautifully for quick baking anytime.
Why You’ll Love This Recipe
These Spicy Chai Molasses Cookies have everything you want in a cookie—soft centers, slightly crisp edges, and a perfect balance of sweetness and spice.
The chai spice blend makes them stand out from traditional molasses cookies, giving them a fragrant and slightly spicy flavor.
They’re freezer‑friendly, easy to make ahead, and ideal for gifting or holiday cookie platters. You can even adjust the spice level to your liking for a mild or bold flavor.
What You’ll Need
- 2 ¼ cups all‑purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground black pepper
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup unsulfured molasses
- 1 teaspoon vanilla extract
For Rolling:
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
Pro Tips
- Use room‑temperature butter for easy mixing.
- Chill the dough for 30 minutes if you want thicker, puffier cookies.
- Do not overbake—cookies should look slightly underdone in the center when removed.
- Roll generously in spiced sugar for extra flavor and a nice crackly top.
- Make the dough ahead of time—it freezes beautifully.
Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet with parchment paper
- Cooling rack
Substitutions and Variations
- Gluten‑free: Use a 1:1 gluten‑free flour blend.
- Vegan version: Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water).
- Extra heat: Add a pinch more black pepper for extra spice.
- Iced version: Drizzle with a simple powdered sugar glaze after cooling.
Make‑Ahead Tips
- Dough can be stored in the fridge for up to 48 hours before baking.
- Freeze dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes to baking time.
- Baked cookies freeze well for up to 3 months in an airtight container.
How to Make Spicy Chai Molasses Cookies
1. Mix Dry Ingredients
Whisk together flour, baking soda, salt, ginger, cinnamon, cardamom, cloves, nutmeg, and black pepper in a medium bowl.
2. Cream Butter and Sugar
In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add egg, molasses, and vanilla, mixing until smooth.
3. Combine Ingredients
Gradually add dry ingredients to wet ingredients, mixing until just combined. Chill dough for 30 minutes if desired.
4. Prepare Spiced Sugar
In a small bowl, combine granulated sugar with cinnamon and cardamom.
5. Shape and Roll
Preheat oven to 350°F (175°C). Scoop dough into 1‑inch balls and roll in the spiced sugar mixture.
6. Bake
Place on a parchment‑lined baking sheet about 2 inches apart. Bake for 8–10 minutes, until edges are set but centers are soft.
7. Cool and Enjoy
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
Nutrition & Benefits
Molasses adds iron, calcium, and a rich caramel flavor, while the chai spices offer antioxidants and warm aromatics.
These cookies are a delicious indulgence with a touch of wholesome ingredients.
FAQ
1. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours. If you want to bake later, roll the dough into balls and freeze for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
2. Are these cookies spicy?
They’re warmly spiced, not hot. The black pepper adds a gentle kick, but you can increase it slightly if you like a bolder chai flavor—or omit it for a milder cookie.
3. Can I make these cookies gluten-free?
Yes! Just substitute a 1:1 gluten-free flour blend. The texture may vary slightly but they’ll still be soft and chewy.
4. What’s the best way to store them?
Store baked cookies in an airtight container at room temperature for up to 5 days. Freeze for longer storage.
5. Can I use blackstrap molasses?
It’s not recommended—blackstrap molasses is more bitter and less sweet than regular unsulfured molasses. Stick with unsulfured for the best flavor and texture.
Soft, Chewy, and Perfectly Spiced
These Spicy Chai Molasses Cookies are a cozy twist on the classic molasses cookie.
With warm spices, rich flavor, and a chewy texture, they’re perfect for holiday baking, gifting, or enjoying with a hot cup of chai.