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Chewy Molasses Cookies / Michael Graydon + Nikole Herriott Chewy Molasses Cookies / Michael Graydon + Nikole Herriott Chewy Molasses Cookies / Michael Graydon + Nikole Herriott Chewy Molasses Cookies / Michael Graydon + Nikole Herriott Image result for Molasses

YIELD

Makes 2 1/2 dozen

INGREDIENTS

1.

· 2 cups all-purpose flour

· 2 teaspoons baking soda

· 1 1/2 teaspoons ground cinnamon

· 1 teaspoon ground ginger

· 3/4 teaspoons ground cardamom

· 1/2 teaspoons kosher salt

· 1 large egg

· 1/2 cup (1 stick) unsalted butter, melted

· 1/3 cup granulated sugar

· 1/3 cup mild-flavored (light) or robust-flavored (dark) molasses

· 1/4 cup (packed) dark brown sugar

· Coarse sanding or raw sugar (for rolling)

PREPARATION

1.

1. Place racks in lower and upper thirds of oven; preheat to 375°F. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

2. Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2″ apart.

3. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

4. MAKE AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.

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