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Prepare the Chai Spice Blend: In a small bowl, combine the ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and black pepper. Whisk well to combine. Set aside.

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and 2 teaspoons of the prepared chai spice blend. Set aside.

Cream Wet Ingredients: In a large bowl using an electric mixer, cream together the softened unsalted butter, 3/4 cup granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.

Add Egg and Flavorings: Beat in the large egg until just combined, then stir in the vanilla extract and molasses until fully incorporated. Scrape down the sides of the bowl as needed.

Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.

Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. Chilling helps prevent the cookies from spreading too much.

Preheat Oven and Prepare Coating: While the dough chills, preheat your oven to 375°F. Line baking sheets with parchment paper. In a small shallow bowl, combine 1/4 cup granulated sugar and 1 teaspoon of the reserved chai spice blend for the coating.

Form and Coat Cookies: Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball in the chai sugar coating until evenly covered. Place the coated dough balls about 2 inches apart on the prepared baking sheets.

Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft. Do not overbake.

Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


Prepare the Chai Spice Blend: In a small bowl, combine the ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and black pepper. Whisk well to combine. Set aside.

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and 2 teaspoons of the prepared chai spice blend. Set aside.

Cream Wet Ingredients: In a large bowl using an electric mixer, cream together the softened unsalted butter, 3/4 cup granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.

Add Egg and Flavorings: Beat in the large egg until just combined, then stir in the vanilla extract and molasses until fully incorporated. Scrape down the sides of the bowl as needed.

Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.

Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. Chilling helps prevent the cookies from spreading too much.

Preheat Oven and Prepare Coating: While the dough chills, preheat your oven to 375°F. Line baking sheets with parchment paper. In a small shallow bowl, combine 1/4 cup granulated sugar and 1 teaspoon of the reserved chai spice blend for the coating.

Form and Coat Cookies: Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball in the chai sugar coating until evenly covered. Place the coated dough balls about 2 inches apart on the prepared baking sheets.

Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft. Do not overbake.

Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
