|3 cups unbleached flour||1/2 teaspoon ground cardamom|
|2 teaspoons baking soda||1 cup candied ginger, minced|
|1/2 teaspoon salt||3/4 cup unsalted butter|
|2 tablespoons ground ginger||1 cup unrefined cane sugar|
|1 teaspoon ground cinnamon||1 large egg|
|1/4 teaspoon ground cloves||1/2 cup unsulphured molasses|
Preheat the oven to 375 degrees F.
Line cookie sheets with parchment paper.
Combine all the dry ingredients except for the sugar in a bowl and blend well with a large whisk.
Mix in the diced ginger.
Cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined.
Stir the dry ingredients into the butter mixture and blend well.
Form the dough into 1-inch balls and arrange on the cookie sheets. Flatten the balls slightly with the back of a wooden spoon.
Bake the cookies for 12 to 15 minutes or until nicely browned.
Keep in an airtight container for up to 10 days.
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