DARK MOLASSES RECIPES

Steps:

• Place racks in lower and upper thirds of oven; preheat to 375°F. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
• Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart.
• Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8–10 minutes. Transfer to wire racks and let cool.
• MAKE AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.

Steps:

• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a bowl, stirring with a whisk.
• Place butter, 5 tablespoons granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until fluffy. Add egg; beat 30 seconds. Add molasses; beat just until combined. Add flour mixture to butter mixture; beat at low speed or just until combined. Cover and chill 30 minutes.
• Preheat oven to 350°.
• Shape dough into 24 balls, about 1 1/2 tablespoons each. Roll balls in remaining 3 tablespoons sugar; place 2 inches apart on baking sheets covered with parchment paper. Bake at 350° for 12 minutes or just until set. Cool 3 minutes on pan; remove to a wire rack.
• BAKE A SECOND BATCH Double the dough and bake these cookies without a hitch. To mail, wrap small stacks together using plastic wrap. Nestle the stacks in a box with plenty of padding, or stack in a wide-mouth canning jar with crumpled parchment or wax paper in the headspace under the lid. Place the jar in a box with padding for mailing overnight.