Spicy Chai Molasses Cookies

I am obsessed with chai spice. The cardamom transforms these traditional molasses cookies to a whole ‘nother level.

And when I say these cookies are spicy, that’s exactly what I mean. This cookies have a punch to the back of your throat with all of the ginger in the dough, as well as with the addition of black pepper.

These spicy chai molasses cookies are the perfect cookie this holiday season, and quite frankly, all year long.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 2/3 cup granulated sugar
• 2/3 cup brown sugar, packed
• 1 large egg
• 1/3 cup molasses
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 3 teaspoons baking soda
• 3 teaspoons ground ginger
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoons cardamom
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3/4 teaspoon salt
• coarse sugar, for rolling

Instructions

1. Cream butter with granulated sugar and brown sugar in an electric mixing bowl until light and fluffy, about 2 minutes. Add in egg, molasses, and vanilla. Whip until combined.
2. Whisk flour, baking soda, ginger, cinnamon, cardamom, pepper, cloves, nutmeg, and salt together in a medium-sizes bowl. Gradually add in flour mixture to butter mixture and mix until combined.
3. Refrigerate at least 2 hours or up to overnight, so you can easily roll out the dough balls.
4. When ready to bake, preheat oven to 350ºF. Roll dough into small 1-inch, walnut-sized balls in the palm of your hands. Roll dough balls into coarse sugar, coating all sides. Place on a parchment-lined baking sheet, 3-inches apart.
5. Bake for 10-12 minutes, or until edges crisp and tops begin cracking. They will puff up a bit, then flatten out, which is what creates the cracked look. Remove from the oven and let cool for a couple of minutes on the baking sheet, then place on a wire cooling rack to cool completely. The cookies will crack more as they cool.
6. Store in an airtight container at room temperature for up to 4 days.

Spicy Chai Molasses Cookies

Cream butter with granulated sugar and brown sugar in an electric mixing bowl until light and fluffy, about 2 minutes. Add in egg, molasses, and vanilla. Whip until combined.

Whisk flour, baking soda, ginger, cinnamon, cardamom, pepper, cloves, nutmeg, and salt together in a medium-sizes bowl. Gradually add in flour mixture to butter mixture and mix until combined.

Refrigerate at least 2 hours or up to overnight, so you can easily roll out the dough balls.

When ready to bake, preheat oven to 350ºF. Roll dough into small 1-inch, walnut-sized balls in the palm of your hands. Roll dough balls into coarse sugar, coating all sides. Place on a parchment-lined baking sheet, 3-inches apart.

Bake for 10-12 minutes, or until edges crisp and tops begin cracking. They will puff up a bit, then flatten out, which is what creates the cracked look. Remove from the oven and let cool for a couple of minutes on the baking sheet,

Then place on a wire cooling rack to cool completely. The cookies will crack more as they cool.

Store in an airtight container at room temperature for up to 4 days.