We've already hit you with 12 Days of Cookies, so for the final recipe in our sweet series, we're going out with a bang by serving up what's arguably the most palatable concoction we've come across yet. The taste explosion otherwise known as Smoky Cardomom Ginger-Molasses Cookies comes from foodie forum Food52, courtesy of Chef Ali of Gimme Some Oven. And while the cookies are jam-packed with ingredients, the preparation is pretty straightforward. All it requires is some simple manipulation of cardamom pods, and then you're just beating the rest of the ingredients in a large bowl and popping them in the oven for a cool 8 to 10 minutes.
According to Food52 blogger Carey Nershi, if you're on the hunt for a cookie that's crisp on the outside and chewy and soft on the inside, this is the one for you. "Infusing the butter with black cardamom pods takes things to the next level," she writes. "It gives the cookies a hint of savoriness." Can't seem to track down any cardamom? Don't fret: Nersi says reducing the amount of butter by 2 tablespoons and adding 1/4 teaspoons of ground cardamom will give you just as much flavor.
Read on for Food52's guide to making the perfect ginger-molasses treat.
Yield: About 24 cookies
14 tablespoons butter
5 black cardamom pods
1 cup sugar
1/4 cup molasses
1 cup bread flour
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/8 teaspoon black pepper
1/2 cup sugar (for rolling)
1. Crack open the cardamom pods and remove seeds. Grind seeds with a mortar and pestle and set aside.
2. Combine the butter and empty cardamom pods in a small saucepan. Heat on medium-low until the butter has completely melted and begins to foam slightly. Remove from heat, cover, and let stand for 30 minutes. After 30 minutes, remove and discard the cardamom pods and transfer the butter to a large mixing bowl. Cover and let the butter cool to room temperature.
3. Sift together the flours, baking soda, salt, spices, black pepper, and reserved ground cardamom. Add the sugar to the butter and beat until light and fluffy. Beat in the molasses and the egg. Gradually beat in dry ingredients until just combined. Cover and chill in the fridge for at least 2 hours, or up to 2 days.
4. Preheat oven to 375° F. Line a baking sheet with a silpat or parchment. Fill a small bowl with 1/2 cup of sugar.
5. Scoop heaping tablespoons of batter, form into balls, and roll in the sugar. Place on a baking sheet two inches apart.
6. Bake cookies for 8 to 10 minutes (mine were done after 8). Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.