Cardamom Ginger Cookies
This recipe, filled with fragrant cardamom, cinnamon, and ginger, makes lots of cookies so there will be plenty left over for gift-giving.
Makes approximately 5–6 dozen
1 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/3 cup molasses
2/3 cup light corn syrup
4 cups sifted flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 /2 teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cloves
Heat oven to 350F. Using a mixer on medium speed, beat butter and sugar together until light and fluffy.
Beat in molasses and corn syrup until well combined. Sift together the dry ingredients and add to the remaining ingredients; mix together.
Turn dough onto a clean surface and knead five to six times to blend in the flour.
Divide dough in half. Form into discs and wrap in plastic wrap. Chill for approximately 10 to 20 minutes or overnight.
Roll out dough on a lightly floured surface to less than 1/8-inch thick.
Cut with floured cutters. Bake on a parchment-lined cookie sheet for 10–12 minutes until a dark brown color. Be careful not to under-bake.
Once cooled, decorate each cookie with decorator frosting.
2 cups confectioners’ sugar, sifted
2 teaspoons meringue powder*
3 tablespoons warm water
Combine all ingredients in the bowl of an electric mixer and beat on low speed until ingredients are combined. Beat at medium-high speed until stiff glossy peaks form, about 7–10 minutes.
*Meringue powder is available at bulk or cake-decorating supply stores.