1 ½ sticks of butter at room temp
1 cup sugar
1 egg, at room temp
¼ cup molasses
1 tsp vanilla
1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp Kosher salt
½ tsp ground cardamom (optional)
1) Turn oven on to 350 degrees
2) Put the butter and sugar in the bowl and mix until smooth and creamy
3) Add the egg, molasses, and vanilla and mix well. The mixture will not be completely smooth. Don’t worry.
4) Scrape down the sides of the bowl and then add the flours, baking soda, cinnamon, ginger, salt and cardamom (if using). Stir until everything is mixed in. (You can cover and refrigerate the dough up to 1 week.)
5) To form the cookies, break off small pieces and roll into balls. Place balls 2 inches apart on the baking sheet. Press down gently to flatten slightly.
6) Carefully put the baking sheet into the oven until cookies begin to brown at edges, 12 – 15 minutes. Cool on baking sheet (or wire rack).
OPTIONAL: dip into melted white chocolate, coating half (or the edge) of the cookies.
Baker’s NOTES: Watch the time on these – they only needed 10 minutes in my oven. While the white chocolate is tasty, these are just fine without it. I found the white chocolate chips a bit fussy to work with.
From: Chop Chop: The Kid’s Guide to Cooking Real Food with Your Family by Sally Sampson
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