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1
Preheat oven to 350 degrees.
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2
Note: I used a KitchenAid stand up mixer to prep the cookie dough.
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3
I also cut the recipe in half and used one egg.
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4
The dough was a little too wet to form into balls and I added about 1/3 cup more flour.
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5
Place butter and 1 cup sugar in a medium mixing bowl.
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6
Beat with electric mixture at medium speed until smooth, about 2-3 minutes.
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7
Add the egg and molasses and beat until combined, about 1 minute.
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8
In a mixing bowl whisk together the flours, ginger, cardamom, cinnamon, baking soda and salt.
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9
With the mixer on LOW speed, slowly add the flour mixture to the butter mixture; beat until smooth.
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10
Use an oiled cookie scoop (or similar tool) to form small balls.
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11
Lightly roll the balls in the raw sugar to coat evenly.
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12
Arrange the cookie balls on parchment-lined baking sheets, (12 balls at a time on each cookie sheet) 2 inches apart.
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13
Press each cookie ball down with the bottom of a buttered drinking glass to 1/4 inch thickness.
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14
Bake the cookies about 10-12 minutes or until fragrant and the top of the cookies have cracks.
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15
Transfer the baking sheets to a wire rack to cool for 5 minutes.
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16
Then, using a spatula remove the cookies to the wire rack to finish cooling.
