Chewy Ginger Cardamom Cookies

DAY 8

Star Tested

This cookie is actually a happy accident that came out of misreading an old Toronto Star cookie calendar recipe from 2010. The original recipe called for “ground ginger” but I interpreted it as freshly ground ginger. As a result, the juice from the fresh ginger yielded a chewy cookie rather than a crisp snap. I stuck to this version in the years since, adding candied ginger and cardamom, and they’ve been a hit. Difficulty: 1 out of 5

Cookie tip: Freshly ground spices have a much more intense flavour than the preground spices. A coffee grinder can be used to grind whole spices but I prefer to use a mortar and pestle, which yields a finer grind and is easier to clean.

1 cup (250 mL) room temperature unsalted butter 1 cup (250 mL) granulated sugar 1/2 cup (125 mL) fancy-grade molasses 1 large egg 2 tsp (10 mL) freshly ground ginger 1/4 tsp (1 mL) freshly ground black pepper 1/4 tsp (1 mL) ground allspice 8 finely ground green cardamom pods or 1/2 tsp (2 mL) ground cardamom 1/2 tsp (2 mL) ground cinnamon 1/2 tsp (2 mL) salt 2 tsp (10 mL) baking soda 2-1/3 cups (580 mL) all-purpose flour Granulated sugar, for rolling

36-40 pieces candied ginger Prepare two baking sheets with parchment paper or silicone baking mats. Set aside.

In a stand mixer with paddle attachment or a large mixing bowl with a mixer, cream butter, sugar and molasses on medium speed until fluffy.

Add egg, ginger, black pepper, allspice, cardamom, cinnamon, salt and baking soda. Continue to mix until evenly incorporated.

Turn mixer down to low speed. Gradually add flour and mix until just incorporated and there are no streaks.

Cover dough and chill for at least 2 hours in fridge.

Form heaping tablespoon-sized dough balls and roll in sugar. Place on a lined baking sheet, making sure there’s at least 10 cm (4 inches) be- tween balls. Gently press a piece of candied ginger into centre of each ball.

Bake at 350 F (175 C) for 20 minutes or until cookies are set in centre and slightly golden brown on the edges. Remove from heat and let cool for 5 minutes before transferring to wire rack to cool completely.

Store in an airtight container for up to a week or freeze for up to a month.

Makes about 36 cookies.