Chewy Chai-Spiced Cranberry Molasses Cookies
Makes 24
  • 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)
  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.
*I used Rodelle Pure Vanilla Extract.
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.
Recipe by Bake from Scratch at