Ingredients Jump to Instructions ↓

  1. 1 1/2 sticks (3/4 cup) unsalted butter, softened

  2. 1 cup packed light brown sugar

  3. 1 Tbsp chai spice blend or pumpkin pie spice

  4. 1 tsp each baking powder and baking soda

  5. 1/4 tsp salt

  6. 1/3 cup molasses

  7. 1 large egg

  8. 1 1/2 tsp vanilla extract

  9. 2 3/4 cups all-purpose flour

  10. 3/4 cup granulated sugar

  11. Nonpareil-covered chocolate candies

Instructions Jump to Ingredients ↑

  1. Beat butter, brown sugar, chai spice, baking powder and soda, and salt in large bowl with mixer on medium speed until well blended and paler in color. Beat in molasses, egg and vanilla. With mixer on low, gradually beat in flour just until blended. Cover and refrigerate 1 hour or until firm enough to handle.

  2. Heat oven to 350°F. You'll need a baking sheet(s).

  3. Place granulated sugar in a small bowl. Roll rounded teaspoons of dough into balls; roll in sugar to coat. Place 11/2 in. apart on ungreased baking sheet(s). Bake 12 minutes or until tops crack but cookies are still soft to the touch.

  4. Place baking sheet on a wire rack. Immediately press a nonpareil candy in center of each cookie. Transfer cookies to rack to cool completely.


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