CHEWY MOLASSES COOKIES

INGREDIENTS:

4 cups flour

4 teaspoons baking soda

3 teaspoons ground cinnamon

2 teaspoons ground ginger

1½ teaspoons ground cardamom

1 teaspoon kosher salt

2 large eggs

1 cup (2 sticks) butter, melted

⅔ cup granulated sugar

⅔ cup dark molasses

½ cup brown sugar

Coarse sanding or raw sugar, for rolling

METHOD:

Preheat oven to 375°.

Whisk flour, baking soda, cinnamon, ginger cardamom and salt in a small bowl.

Whisk eggs, butter, granulated and brown sugar, and molasses in a medium bowl.

Mix dry ingredients into butter mixture just until combined.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls — if dough is too sticky, chill 20 minutes.

Roll in sugar and place on parchment-lined baking sheets, spacing 2” apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbooked cookies won’t be chewy), 8-10 minutes.

Cool for 3 minutes, transfer to wire racks and cool completely.

Makes 4 dozen

NOTES:

Rotate the baking sheets half-way through baking. I turned the sheets after 4 minutes in the oven, and removed them after 8 minutes. Yours might take longer to bake, depending upon your oven. The important thing is ~ do not overbake!

Bake until the cookies are puffed, cracked, and just set around the edges, overbaked cookies won’t be chewy.

Enjoy!

Bon Appétit recipe adapted by Pam's Midwest Kitchen Korner