Chewy Molasses Cookies

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Alison Roman

Makes 2 1/2 dozen

Source

Ingredients

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)

Method

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.

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.

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.

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.