Hey guys! I hope everyone that celebrated Thanksgiving yesterday had an awesome one. As I mentioned on Tuesday, I had a great giveaway (and cookies) in the works for Small Business Saturday. SBS became a thing a few years back as an alternative to the madness of Black Friday (which has apparently turned into Black Thursday this year — honestly, WHAT?), and encourages everyone to shop small and/or locally. If ever there was an admirable shopping holiday, it’s this one. And I am so excited to be featuring a giveaway this weekend from one of my favorite shops: Season with Spice!
Many of you regular readers are more than familiar with my love of Season with Spice goodies. I’ve been a big fan of Reese and Mark’s work since SwS was just a blog, and I was thrilled when they opened their spice shop this past April. Since then, I’ve made a number of wonderful things with their spices, including:
And most recently, these delicious chewy ginger-molasses cookies with black cardamom-infused butter! But before we get to those, I’d like to tell you a little bit more about the giveaway. Reese and Mark have crafted a great spice set filled with all the spices used above, and then some! One winner will be selected to receive Season with Spice’s Sichuan Pepper Sea Salt, Spicy Korean Chili Seasoning, Lemongrass Powder, Black Cardamom Pods, Sichuan Peppercorns, and Premium Japanese Matcha Powder. Enter by 11:59pm EST on Sunday, December 8th using the rafflecopter below. One winner will be randomly selected, announced on this post, and notified by December 9th. Good luck!
And now, the cookies! Thanksgiving is over, which means it’s officially time to get into full-on holiday treat mode. I’ve been craving rich, chewy ginger cookies for the past week. And with the giveaway in the works, it occurred to me that incorporating some smoky cardamom could really take them to the next level. I employed Izy’s genius butter-infusing technique by simmering the cardamom pods in the butter prior to baking. (And although it takes a little planning ahead, I highly recommend letting the whole cardamom pods sit in the rolling sugar for at least 3 days (and up to a week, ideally) prior to making the cookies to impart the maximum amount of smoky flavor.) The resulting treat is everything I wanted from these cookies. Chewy, spicy, molasses-y goodness, with a hint of smokiness that doesn’t overpower by any means, but adds a kind of je-ne-sais-quoi flavor. So so good.
Smoky Cardamom Ginger-Molasses Cookies
(adapted from Gimmie Some Oven)
makes: around 2.5 dozen cookies
5 black cardamom pods
1 cup of sugar + 1/2 cup of sugar, divided
3/4 cup of unsalted butter (12 tbsp / 1.5 sticks)
1/4 cup molasses
1 cup of bread flour
1 cup of all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/8 tsp black pepper
3–7 days in advance:
Combine whole cardamom pods and 1/2 cup of sugar in a jar. Cover and let sit.
To make the cookies:
Remove cardamom pods from the rolling sugar. Crack open pods and remove seeds. Crush seeds with a mortar and pestle and set aside.
Melt butter in a saucepan over medium-low heat. Add the cardamom pods and let simmer until the butter begins to foam. Remove from heat and let rest for 15 minutes, then remove pods and discard. Let butter cool to room temperature.
Sift together flour, baking soda, salt, spices, crushed cardamom seeds, and pepper.
In another bowl, cream together butter and the cup of sugar. Beat in molasses, then the egg. Gradually beat in dry ingredients until just combined. Cover and chill in the fridge for at least 2 hours, or up to 2 days.
Preheat the oven to 375° and line a baking sheet with parchment or a silpat.
Scoop heaping tablespoons of batter, form into balls, and roll in the 1/2 cup of infused sugar. Place on a baking sheet two inches apart.
Bake cookies for 8–10 minutes (mine were done after 8). Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.