Chewy Chai-Spiced Cranberry Molasses Cookies

Chewy Chai-Spiced Cranberry Molasses Cookies
Photography, recipe development, and styling by Kristie Pryor/feedfeed

Full of warm spices and studded with tart dried cranberries, these Chewy Chai-Spiced Cranberry Molasses Cookies by Kristie Pryor of The Sweet and Simple Kitchen are a treat you’ll want to enjoy throughout the holiday season. Cozy up with a few by the fire, or wrap a stack up with some twine to give as the perfect homemade holiday gift. Find more holiday cookie recipes in our Holiday Cookies Special Issue, co-produced with feedfeed

5.0 from 1 reviews
Chewy Chai-Spiced Cranberry Molasses Cookies
 
Makes 24
Ingredients
  • ¾ cup (170 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (85 grams) fancy molasses
  • 1 large egg (50 grams)
  • 2 teaspoons (8 grams) vanilla extract*
  • 2¼ cups (281 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ¾ teaspoon (1.5 grams) ground ginger
  • ½ teaspoon (1 gram) ground cardamom
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¾ cup (96 grams) dried cranberries
  • Cinnamon-Spiced Rolling Sugar (recipe follows)
  • Chai Tea Glaze (recipe follows)
Instructions
  1. Preheat oven to 325°F (170°C). Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add molasses, beating to combine. Beat in egg and vanilla.
  3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in cranberries.
  4. Place Cinnamon-Spiced Rolling Sugar in a small bowl. Using a medium (1½-tablespoon) spring-loaded scoop, scoop dough, and roll into balls. Roll balls in Cinnamon-Spiced Rolling Sugar to completely coat. Place about 2 inches apart on prepared pans.
  5. Bake until tops are crackly and edges are golden, 9 to 11 minutes. Let cool on pans for 5 minutes. Remove from pans, and place on wire racks set over sheets of parchment paper. Drizzle cookies with Chai Tea Glaze. Let set for 10 minutes before serving. Cookies are best eaten within first 3 days after baking. Store in an airtight container at room temperature.
Notes
*I used Rodelle Pure Vanilla Extract.
PRO TIP
When drizzling the glaze over your cookies, hold your spoon a good 6 inches above each cookie as you work. Begin to slowly drizzle the Chai Tea Glaze at the top outer edge of the cookie to create the nice drizzled look, and avoid large blobs of glaze.

5.0 from 1 reviews
Cinnamon-Spiced Rolling Sugar
 
Makes ½ cup
Ingredients
  • ½ cup (100 grams) granulated sugar
  • ½ tablespoon (3 grams) ground cinnamon
Instructions
  1. In a small bowl, whisk together sugar and cinnamon.

 
5.0 from 1 reviews
Chai Tea Glaze
 
Makes 1 cup
Ingredients
  • 1¼ cups (150 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) strongly brewed chai tea
  • ½ teaspoon (2 grams) pure vanilla extract*
Instructions
  1. In a small bowl, whisk together confectioners’ sugar, tea, and vanilla until smooth and creamy. Refrigerate in an airtight container for up to 1 week.
Notes
*I used Rodelle Pure Vanilla Extract.

Note: You want your glaze to be a thick yet pourable consistency. If you find that your glaze is a bit too thick, start by adding a bit more chai tea, about 1 teaspoon (5 grams) at a time, whisking until smooth and desired consistency is reached. Alternatively, if you find that your glaze is too thin, add in additional confectioners’ sugar, 1 tablespoon (7 grams) at a time, until it thickens up.

 

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1 COMMENT

  1. I bought this issue in December but just baked these cookies today. They are delicious.! The cranberries and glaze makes them special.

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