Chewy Molasses Cookies

Recipe by Alison Roman

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon 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)

Instructions

1. Place racks in lower and upper thirds of oven; preheat to 375F.
2. 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.
3. Mix in dry ingredients just to combine.
4. 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 inches apart.
5. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won't be chewy), 8-10 minutes. Transfer to wire racks and let cool.

DO 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.

NUTRITIONAL CONTENTCalories (kcal) 80 Fat (g) 3 Saturated Fat (g) 2 Cholesterol (mg) 15 Carbohydrates (g) 12 Dietary Fiber (g) 0 Total Sugars (g) 6 Protein (g) 1 Sodium (mg) 120