It’s move-in weekend here at UCLA, which means there are people EVERYWHERE. Specifically, freshmen. It’s impossible to walk anywhere without running into a crowd of them being herded somewhere for some type of welcome week event. Needless to say, I’ve been trying to stay in the apartment or off campus. Work helps with that, since we have to travel places for volleyball games, so I’ll be away for up to 16 hours a day. That’s where these cookies come in. With such long days, everyone is tired, and a cookie is always a nice addition to my day, so why not share with others? I brought these in to share with my volleyball girls and my boss, and one of the girls told me “Put this on the blog!” So here I am, posting these on the blog.
I found this recipe over at Sweet Anna’s, and decided to adapt it very slightly. As usual, I upped the spices, and added some cardamom for a chai spice flavor. I skipped the chilling and added a bit more flour to prevent spreading. They turned out chewy, spicy, sweet, and absolutely delicious! Here’s the recipe!
Chai Spiced Brown Butter Molasses Cookies
adapted from Sweet Anna’s
1/2 cup (1 stick) unsalted butter
2 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
2 tsp cardamom
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
A pinch of black pepper
1/4 cup coconut oil, softened but still solid
1 cup brown sugar
1 tsp vanilla extract
1/4 cup molasses
1/4 cup granulated sugar (for rolling)
Preheat the oven to 350˚F.
Brown the butter in a saucepan or in the microwave (it actually works!). Set aside to cool.
In a medium bowl, sift together the flour, baking soda, spices, and salt.
In a large bowl, cream together the brown butter, coconut oil, and sugar until smooth. Beat in the egg, vanilla, and molasses until fluffy. Add the dry ingredients into the wet and mix until well combined.
Roll small balls (about 2 tsp each) in the granulated sugar and place on cookie sheets. Bake for 8-10 minutes until just set. Remove from heat and allow to cool on the sheets for a couple minutes, then remove and place on racks to cool completely. Enjoy!