There's no need to add chocolate, but let's be honest: these ginger cookies taste a million times better with a rich chocolate drizzle...or chocolate dip.
Ingredient
– 1 1/2 sticks salted butter, at room temperature, plus more for greasing– 3/4 cup light brown sugar, packed– 2 teaspoons vanilla extract– 1 large egg– 1/3 cup blackstrap molasses– 2 1/4 cups all-purpose flour– 1 teaspoon baking soda– 1 teaspoon ground ginger– 1 teaspoon ground cinnamon– 1/4 teaspoon ground cardamom– 1/4 teaspoon kosher salt– coarse sugar, for rolling– 8 ounces milk or semi-sweet chocolate, melted
1
Put a rack in the upper third of the oven. Heat the oven to 375°F. Parchment two baking sheets.
Instruction
2
Mix butter, brown sugar, and vanilla in a large basin for 3-5 minutes until light and fluffy. Add egg and molasses and stir well.
3
Beat in flour, baking soda, ginger, cinnamon, cardamom, and salt until a dough forms. Put coarse sugar in a small basin.
4
Butter your hands lightly. Roll the dough into tablespoon-sized balls and roll in coarse sugar (chill for 20 minutes if sticky). On the prepared baking sheet, place cookies 2 inches apart.
5
Bake the cookies for 8–10 minutes until the edges are just starting to harden and the centres are still doughy. Let cool on the pan for 5 minutes before transferring to a wire rack to finish.
6
Glaze or dip cookies in chocolate. Set the chocolate at room temperature for 1 hour. Save in an airtight jar for 4 days.