Consider these cardamom- and ginger-spiced cookies free potpourri for a year-round Christmas effect, as well as the secret weapon at your next seasonal swap.
You can use more robust molasses for a more pronounced flavor, but the normal variety works just fine. And for easy measuring, simply coat your measuring cup with cooking spray before adding the molasses, and it'll pour right out—no scraping required. If your dough is too sticky, try rolling it with slightly damp hands or even chilling the dough for 10 minutes in the refrigerator.
With crumbling edges and buckling soft centers, these are sure to please all cookie camps. The turbinado sugar coating is the perfect finishing touch—the thick crystals lend the cookies a Pop Rocks-like sensation with every bite.
To learn more, read “Board of Confections.”
Chewy Molasses GingersnapsRecipe from the Tasting Table Test Kitchen
Yield: 48 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¾ cup unsalted butter, softened
¾ cup light brown sugar
1 large egg
⅓ cup molasses
1 teaspoon vanilla extract
½ cup turbinado sugar
1. Preheat the oven to 375º. Line a cookie sheet with parchment paper and set aside.
2. In a medium bowl, whisk to combine the flour, salt, baking soda, ginger, cinnamon, cardamom and cloves. Set aside.
3. In the bowl of a stand mixer, cream the butter and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg and mix to incorporate, then mix in the molasses and vanilla, scraping the bowl as needed.
4. Reduce the mixer speed to low and add the flour mixture until just combined. Roll the dough into 1-inch balls, toss in the turbinado sugar to coat and place on the baking sheet about 2 inches apart from each other. Gently press down on the dough balls to flatten them slightly.
5. Bake until the bottoms and edges of the cookies are golden brown and set, and the tops begin to crack, 8 to 10 minutes
6. Remove the cookies from the oven and let them cool on the sheet for 5 minutes, then transfer them to a wire rack to cool further before serving.
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