Chewy Ginger Molässa Cookies

Ingredients

• 2 ½ cups (355 g) all-purpose flour

• 1 ½ tsp ground cinnamon

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp nutmeg

• ½ tsp cardamom

• 9 Tbsp unsalted butter, room temp

• ⅔ cup brown sugar

• ⅔ cup granulated sugar

• 1 Tbsp liquid ginger (or ginger paste)

• ¾ tsp salt

• ½ cup Molässa

• 1 large egg

• 1 large egg yolk

• 1 tsp pure vanilla extract

• ¼ cup finely chopped crystallized ginger

• Sanding sugar, for rolling

Preparation

1. Preheat the oven to 400°F and place a rack in the middle. Line 2 sheet pans with parchment.

2. Whisk flour, cinnamon, baking powder, baking soda, nutmeg, and cardamom in a medium bowl.

3. In a stand mixer, beat butter on medium until creamy, about 1 minute. Add both sugars, liquid ginger, and salt; mix 2–3 minutes until light and fluffy.

4. Add Molässa, egg, egg yolk, and vanilla; mix until smooth. Add dry ingredients; mix on low until just combined. Stir in crystallized ginger.

5. Form dough into 15 balls – about 2 tbsp each. Roll in sanding sugar and place 8 per sheet.

6. Bake one pan at a time, rotating halfway, 9–11 minutes, until just golden and crinkled. Cool on pan 5 minutes, then transfer to a wire rack.