Another recipe from the Better Homes and Gardens website, these cookies are similar to ginger snaps, but with a nice cardamom flavor. Molasses cookies aren’t my favorites, but I have a very hard time saying no cardamom (it’s a personal favorite flavor of mine). I thought these came out very nicely, soft and chewy, with a good flavor of cardamom, though the molasses is definitely the dominant flavor. As a plus, they came together in only a few minutes which is always a plus.
Makes about 36¾ cup shortening
1. Preheat oven to 375 degrees. Beat shortening on medium speed in a mixer for 30 seconds. Add the brown sugar, baking soda, 1 ½ tsp cardamom and cinnamon. Beat to combine. Scrape down the sides of the bowl.
2. Add the molasses and egg and beat to combine. Beat in the flour until the dough comes together.
3. Combine the granulated sugar and the remaining ½ tsp cardamom in a bowl. Roll the dough into one inch balls, and roll the balls in the cardamom-sugar mixture. Space the balls two inches apart on an ungreased cookie sheet, and bake for ten minutes, or until tops are cracked and edges are set. Let cool on a wire rack.