Soft Molasses Ginger Cookies
Credit for this recipe goes to The Providence Journal… and to my mom, for cutting it out and sending it to me. And to cardamom, which is truly the secret ingredient here. All I have is this screen shot, so I can’t actually reference date or issue, but you should know that I didn’t create this one, nor would I change it, even one bit. But I will retype it for you, so you know where to find it for, happily ever after. You’re going to need it for those long, cold winter months ahead.
Preheat oven to 375 degrees.
Whisk dry ingredients (flour, baking soda, cinnamon, ginger, cardamom, and salt) together in a small bowl.
Cream butter and sugars together. Mix in egg and molasses.
Combine dry ingredients with wet.
Place sanding sugar in small, shallow bowl. Roll dough into walnut sized balls, then roll in sanding sugar until coated. If dough is sticky, chill for 15 minutes.
Bake cookies, two inches apart on a cookie sheet (I always like to use parchment paper to line my baking sheets), until cookies are puffed and cracked, as in the photo here. Enjoy! Guaranteed extra enjoyment if nibbled in between sips of a hot mug of peppermint tea.
I made these cookies as written and absolutely loved them. I have been trying to get this flavor since Thanksgiving! I loved the cardamom warmth and they held their shape very well. I think next time I will substitute out a portion of baking soda for another leavening agent as the baking soda flavor came through just at the very end. Thanks so much for this recipe! I will be using it again!
Dorothea Lindquist ()
Thank you for the lovely comment and suggestion on the baking soda! I’m delighted that you enjoyed these – they are my favorite winter cookie <3
Every year I come back to your site for this cookie – delicious!