Aren’t yall glad I came out of my school-induced blog silence to post ten million cookie recipes? I am. Today, we’ve got ANOTHER iteration of my all-time favorite cookie, the gingersnap. First, be sure to check out the mambypamby version with bizarre secret ingredients or the super-easy fail-proof recipe MamaKef swears by or this paleo-fied one I like to use a method of procrastination. After you’ve made all those, come back to make the 2016 edition, which adds an air of sophistication to the classic gingersnap with some cardamom.
These are made straight from a Food52 recipe. I made some fatal errors when mentally running through my pantry’s contents so had to sub half of the molasses with maple syrup, subbed all purpose flour for the bread flour, and threw some all spice in with the nutmeg–all of which I have noted below, so you do you in terms of substitutions. I am duplicating Food52’s great work here only for fear of losing this amazing recipe, but you should absolutely click on the above link and show them some love.
Smoky Cardamom Gingersnaps
- 14 TBS butter
- 5 cardamom pods
- 1 c sugar
- 1/4 c molasses (or 1/8 c molasses and 1/8 c maple syrup)
- 1 egg
- 1 c bread flour (I used all-purpose flour and they were still wonderful)
- 1 c all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg (I used 1/4 tsp nutmeg + 1/4 tsp all spice)
- 1/8teaspoon black pepper
- 1/2cup sugar (for rolling)
- Crack open the cardamom pods and remove seeds. Grind seeds with a mortar and pestle and set aside.
- 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.
- 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.
- Preheat oven to 375° F. Line a baking sheet with a silpat or parchment. Fill a small bowl with 1/2 cup of sugar.
- Scoop heaping tablespoons of batter, form into balls, and roll in the sugar. Place on a baking sheet two inches apart.
- Bake cookies for 8 to 10 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.