Chewy, sweet molasses cookies with a bite of ginger. A little glass of milk. Napkin (optional). Perfection.
This recipe is from the inimitable Bon Appetit.
Preheat the oven to 375 and move the racks to the lower and upper thirds of the oven.
In a small bowl, whisk together 2 cups all-purpose flour, 2 tsp baking soda, 1 1/2 tsp ground cinnamon, 1 tsp ground ginger, 3/4 tsp ground cardamom, and 1/2 tsp salt. In a medium bowl, whisk together 1 large egg, 1/2 cup (1 stick) melted butter, 1/3 cup granulated sugar, 1/3 cup molasses (light or dark – we used a fun dark organic molasses), and 1/4 cup packed dark brown sugar. Then mix in the dry ingredients,just until combined.
In a shallow bowl, lay down some raw sugar to roll the cookies in. Scoop out dough by the tablespoonful and roll it into balls. (If it’s too sticky to roll, chill it in the fridge for 20 minutes.) Roll the balls in sugar and put them on parchment-paper-lined baking sheets, 2″ apart.
Bake 4 minutes, then rotate the baking sheets. Bake another 4 to 6 minutes, until the cookies are puffy, a little cracked and just set around the edges. Move them to wire racks to cool.
To make this in advance, make the dough and roll the balls up to 2 weeks ahead of time. Freeze on a baking sheet and then put it into plastic bags. Let it sit at room temperature for 30 minutes before baking.
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp ground cardamom
- 1/2 tsp salt
- 1/2 cup (1 stick) melted butter
- 1 large egg
- 1/3 cup light or dark molasses
- 1/4 cup packed dark brown sugar
- raw sugar (for rolling the cookies in)
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