Cookies are magical. The process of making them is therapeutic, the
smell of baking them in the oven is intoxicating, and the act of
enjoying them with a hot cup of tea is soothing. These smoky
cardamom-molasses cookies are no exception.A quick note: These cookies require some foresight and advance planning, but they are worth it!Three days (or up to a week) before you plan to make them, combine
whole cardamom pods and sugar in a jar. When you're ready to make the
cookies, fish the cardamom pods out of the now-infused sugar, crack open
the pods, remove the seeds, and crush them with a mortar and pestle.
Drop the remaining pods into a saucepan of melted butter to impart even
more cardamom flavor.Between the molasses and spices — cardamom, cinnamon, ginger, nutmeg,
cloves, and black pepper — these cookies are the equivalent of a warm
hug. Smoky Cardamom Ginger-Molasses Cookies(adapted from Gimmie Some Oven)makes: around 2.5 dozen cookies5 black cardamom pods
1 cup of sugar + 1/2 cup of sugar, divided
3/4 cup of unsalted butter (12 tbsp / 1.5 sticks)
1/4 cup molasses
1 egg
1 cup of bread flour
1 cup of all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/8 tsp black pepper
3–7 days in advance:
Combine whole cardamom pods and 1/2 cup of sugar in a jar. Cover and let sit.
To make the cookies:
Remove cardamom pods from the rolling sugar. Crack open pods and remove seeds. Crush seeds with a mortar and pestle and set aside.
Melt butter in a saucepan over medium-low heat. Add the cardamom pods and let simmer until the butter begins to foam. Remove from heat and let rest for 15 minutes, then remove pods and discard. Let butter cool to room temperature.
Sift together flour, baking soda, salt, spices, crushed cardamom seeds, and pepper.
In another bowl, cream together butter and the cup of sugar. Beat in molasses, then 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 the oven to 375° and line a baking sheet with parchment or a silpat.
Scoop heaping tablespoons of batter, form into balls, and roll in the 1/2 cup of infused sugar. Place on a baking sheet two inches apart.
Bake cookies for 8–10 minutes (mine were done after 8). Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.
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