This simple recipe by Bon Appétit can be made ahead! Roll into balls, freeze on a baking sheet, and store in a sealed container in the freezer. Let them defrost at room temperature for 30 minutes before you roll them in the sugar.
Ginger Cardamom Tea Cookies
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ¾ tsp ground cardamom
- ½ tsp kosher salt
- 1 large egg
- 1 stick unsalted butter melted
- ⅓ cup granulated sugar
- ⅓ cup molasses
- ¼ cup packed dark brown sugar
- turbinado sugar for rolling
Preheat to 375F.
Mix the flour, baking soda, cinnamon, ginger, cardamom and salt in a medium bowl.
Whisk the egg, butter, both sugars, and molasses in a large bowl.
Mix the dry ingredients into the wet ingredients until combined.
Roll 1-tbsp sized balls of dough and place on a flat surface. (Freeze the one's you don't want to use today on a baking sheet, and store in a sealed container in the freezer. Let them defrost at room temperature for 30 minutes before you roll them in the sugar.)
Roll in raw or turbinado sugar and place on parchment-lined baking sheets ~2-inches apart.
Bake 4 minutes. Rotate pan. Bake another 4-6 minutes, until cookies are puffed and cracked.
Cool on wire racks.