This cookie is a little bit spicier than a gingersnap and very adult, but we haven’t found a kid yet who doesn’t love them. We bet you will, too!Newsletter Sign Up
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Turn the oven on and set the heat to 350 degrees.
- Put the butter and sugar in the bowl and mix until smooth and creamy.
- To crack the egg: hit the midpoint between the more-rounded (wide) end and the pointier end of the egg against a clean counter.
- Hold the egg over the small bowl with the cracked part facing up. Pry the shell open gently and allow the egg inside to slide into the bowl. Be sure to wash your hands with soap and water after handling raw eggs!
- Add the egg, molasses, and vanilla extract and mix well. The mixture will not blend completely and will not be completely smooth. Don’t worry.
- Scrape down the sides of the bowl with the spatula and add the flours. Sprinkle in the baking soda, cinnamon, ginger, salt, and cardamom (if you like) and stir until everything is well mixed. (You can cover and refrigerate the dough up to 1 week).
- To form the cookies: break off small pieces and roll them into 1-inch balls. Put the balls 2 inches apart on the baking sheet. Using your palm, gently press each ball down to flatten slightly.
- Once the oven temperature has reached 350 degrees, carefully put the baking sheet in the oven and bake until the cookies begin to brown at the edges, 12-15 minutes. Cool on the baking sheet. Put the cooled cookies on the plate and repeat with the remaining dough.
Substitute real maple syrup for the molasses.