Recipe by HeatherFeather
Adapted from Yankee magazine. Supposedly a version of this recipe is served on board the "Mary Day," a schooner from Maine. Any cookie with cardamom in it is a cookie for me. These are by far the best tasting spice cookies I have ever tried. Please use a wooden spoon to mix the dough - an electric mixer might make the dough too tough.
Top Review by Fuzzy
These cookies are excellent with a cup of coffee!! I did not follow the directions, I put them together as most any other cookie that I cook, mix all dry ingredients including baking powder well, as a retired Merchant Mariner I think that the cook on the schooner “Mary Day” may have been dissolving some old lumpy baking powder. I also added 1 ½ teaspoons of Cream of Tartar to work with the Baking Powder. I followed the ingredients very closely, but I substituted Allspice for Cardamom as I had none on hand and it is hard to come by here in Costa Roca. I added 1 teaspoon of local Cocoa Powder, and used milk instead of water to balance liquids (Next batch I will try coffee!!). Creamed Butter, Sugar, Milk and Egg in stand mixer added blended dry ingredients about 2 cups at a time (tough dough??), and refrigerated the dough a few hours before rolling into balls, baked as usual.I baked ½ as is, and ½ rolled in Azucar Crudo (sort of like a larger crystal sugar in the raw). Personally I prefer the plain ones, I think the extra sugar detracts from the flavors of the spices. However I know a few young cookie monsters that may prefer the sugared ones. Fuzzy
- 1 cup sweet unsalted butter, melted and cooled to room temperature
- 2 1⁄2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ginger
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon nutmeg
- 1 large egg, lightly beaten
- 1⁄2 teaspoon salt
- 1 tablespoon baking soda (really that much)
- 1⁄4 cup lukewarm water
- 1⁄4 cup molasses
- 4 cups all-purpose flour
Directions See How It's Made
- Combine butter, sugar, all 5 spices, and salt in a large mixing bowl, mixing well with a wooden spoon.
- Dissolve baking soda in the warm water and then stir into the butter mixture.
- Stir in the molasses and the lightly beaten egg, mixing well.
- Add flour,1 cup at a time, stirring to mix- the dough will be quite stiff (be sure to scrape all the way down to the bottom of the bowl to mix evenly).
- Scoop the dough into walnut sized lumps (about 1 Tbsp or so) and drop onto greased or parchment-lined baking sheets, about 2" apart.
- Bake in a preheated 350°F oven for 8-12 minutes, or until crackled and browned. They will look very, very soft in the middles but as long as you can lift them with a spatula they are ready.
- Let cool 1 minute on pans before carefully lifting with a spatula to cooling racks.
- Finished cookies should be somewhat chewy.