Desserts
Ginger-Cardamom Molasses Cookies
No holiday treat lineup is complete without a zippy ginger cookie. A touch of cardamom gives this classic an unexpected, exotic twist.
Ingredients
Test Kitchen Tip
For an extra special touch with minimal effort, add ½ cup finely minced crystallized ginger with flour mixture.
Instructions
Beat butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Turn off mixer, and add one-third of egg. Beat at medium speed until combined, stopping to scrape sides of bowl. Repeat procedure twice with remaining egg, stopping to scrape sides of bowl as needed. Turn off mixer, and add molasses. Beat at medium speed until combined, stopping to scrape sides of bowl.
Whisk together flour, ginger, baking soda, cardamom, and salt in a medium bowl. Add flour mixture to butter mixture all at once, and beat at low speed just until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Refrigerate dough for 30 minutes.
Preheat oven to 350°. Line 3 rimmed baking sheets with parchment paper.
Shape dough into 1½-inch balls using 2 level tablespoonfuls, and roll in sparkling sugar. Place 2½ inches apart on prepared pans.
Bake until edges are set and golden brown, about 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.