- ¾ cup (12 tablespoons) butter, softened
- 1 cup dark brown sugar
- 2 tablespoons orange zest (from about 2 oranges)
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon kosher salt
- 2 teaspoons ground cardamom
- ⅓ cup granulated sugar, for coating
In a mixing bowl, using an electric mixer on medium speed, beat the butter until smooth and creamy.
Beat the brown sugar and orange zest into the butter until just combined. Beat in the egg, scraping the bowl. Beat in the molasses and vanilla extract.
Carefully sprinkle the flour, baking soda, kosher salt, and cardamom evenly over the surface of the dough; beat until just combined.
Cover and chill the cookie dough in the refrigerator for 20 minutes.
Scoop out 2 teaspoon portions of the dough and form into little balls. Roll the balls gently in granulated sugar. At this point, you can place them on plates or plastic trays and freeze until solid. Place the frozen cookie dough balls in a resealable plastic freezer bag labeled with the name of the cookies, the temperature of the oven, and the recommended baking time. Store in the freezer and bake as desired. Use within 3 months.
When ready to bake, place the cookie dough balls spaced evenly on cookie sheet(s) lined with silicone baking mat(s).
Bake at 350° F for 11-13 minutes or until the edges are firm but center is slightly soft. Cool and enjoy.
- Yields: 18 cookies
- Preparation Time: 30 minutes plus 20 minutes of chilling time