Smoky Cardamom Ginger Molasses Cookies
September 11, 2019
"This was from Reclaimingprovincial.com, which is no longer."
- Serving Size: 1 (68.4 g)
- Calories 186.2
- Total Fat - 7.6 g
- Saturated Fat - 4.5 g
- Cholesterol - 28.7 mg
- Sodium - 201.5 mg
- Total Carbohydrate - 29.1 g
- Dietary Fiber - 2.2 g
- Sugars - 18.2 g
- Protein - 2.5 g
- Calcium - 25.8 mg
- Iron - 0.8 mg
- Vitamin C - 35.3 mg
- Thiamin - 0.1 mg
3 TO 7 DAYS IN ADVANCE:
Mix the cardamom pods with the 1/2 cup of the rolling sugar in a container. Cover. Set aside.
TO MAKE THE COOKIES:
Take the pods out of the rolling sugar. Keep the sugar; you'll need it later. Crack them open and remove seeds.
Crush the seeds. Set them aside.
Over medium-low heat, melt the 3/4 cup of butter in a saucepan. Add the cardamom pods(not the seeds). Simmer until the butter foams, then remove it from heat and let it rest 15 minutes.
Remove the cardamom pods and discard them.
Cool the butter to room temperature.
In a different bowl, mix the flours, baking soda, salt, spices, the crushed cardamom seeds, and the pepper.
In a large bowl, cream the butter and the 1 cup of sugar. Beat in the molasses and the egg.
Gradually add the dry ingredients from the other bowl and stir until just combined.
Cover and chill in the refrigerator for at least 2 hours-- or-- up to 2 days.
Heat the oven to 375 degrees Fahrenheit. Either grease a baking sheet or line it with parchment paper.
Form heaping tablespoons of batter into balls. Roll into the 1/2 cup of the saved rolling sugar (that you formerly stored the pods in).
Put two inches apart on the baking sheet.
Bake 8-10 minutes. Cool on the baking sheet for 2 minutes, then transfer to a cooling rack.
NOTE: THE PREP TIME IS REALLY NOT INCLUDED BECAUSE THEY NEED TO SIT FOR UP TO TWO DAYS.
Tips & Variations
No special items needed.