#vintagekitchennotes

Enjoy a nostalgic treat with these Vintage Monday Spicy Ginger Cardamom Cookies. The warmth of ginger and cardamom combined with the sweetness of molasses takes you back to grandma's kitchen.

Ingredients: 1 3/4 cups all-purpose flour. 1 teaspoon ground ginger. 1/2 teaspoon ground cardamom. 1/2 teaspoon ground cinnamon. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar, packed. 1/4 cup granulated sugar. 1 large egg. 1/4 cup molasses. 1 teaspoon vanilla extract. 1/2 cup crystallized ginger, finely chopped. 1/4 cup turbinado sugar, for rolling.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, ground ginger, cardamom, cinnamon, baking soda, and salt. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, molasses, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the finely chopped crystallized ginger to distribute evenly throughout the dough. Place the turbinado sugar in a small bowl. Using your hands, roll tablespoon-sized portions of dough into balls, then roll each ball in the turbinado sugar to coat. Place the coated dough balls on the prepared baking sheet, leaving some space between them to allow for spreading. Gently flatten each dough ball with the back of a fork or your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are slightly golden. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy a nostalgic treat with these Vintage Monday Spicy Ginger Cardamom Cookies. The warmth of ginger and cardamom combined with the sweetness of molasses takes you back to grandma's kitchen.

Ingredients: 1 3/4 cups all-purpose flour. 1 teaspoon ground ginger. 1/2 teaspoon ground cardamom. 1/2 teaspoon ground cinnamon. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar, packed. 1/4 cup granulated sugar. 1 large egg. 1/4 cup molasses. 1 teaspoon vanilla extract. 1/2 cup crystallized ginger, finely chopped. 1/4 cup turbinado sugar, for rolling.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, ground ginger, cardamom, cinnamon, baking soda, and salt. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, molasses, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the finely chopped crystallized ginger to distribute evenly throughout the dough. Place the turbinado sugar in a small bowl. Using your hands, roll tablespoon-sized portions of dough into balls, then roll each ball in the turbinado sugar to coat. Place the coated dough balls on the prepared baking sheet, leaving some space between them to allow for spreading. Gently flatten each dough ball with the back of a fork or your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are slightly golden. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy a nostalgic treat with these Vintage Monday Spicy Ginger Cardamom Cookies. The warmth of ginger and cardamom combined with the sweetness of molasses takes you back to grandma's kitchen.

Ingredients: 1 3/4 cups all-purpose flour. 1 teaspoon ground ginger. 1/2 teaspoon ground cardamom. 1/2 teaspoon ground cinnamon. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar, packed. 1/4 cup granulated sugar. 1 large egg. 1/4 cup molasses. 1 teaspoon vanilla extract. 1/2 cup crystallized ginger, finely chopped. 1/4 cup turbinado sugar, for rolling.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, ground ginger, cardamom, cinnamon, baking soda, and salt. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, molasses, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the finely chopped crystallized ginger to distribute evenly throughout the dough. Place the turbinado sugar in a small bowl. Using your hands, roll tablespoon-sized portions of dough into balls, then roll each ball in the turbinado sugar to coat. Place the coated dough balls on the prepared baking sheet, leaving some space between them to allow for spreading. Gently flatten each dough ball with the back of a fork or your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are slightly golden. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes