½ cup melted butter, browned* if desired (directions below)
2 cups spelt flour (200 grams)
1½ teaspoons baking powder
¼ teaspoon baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground cardamom
½ teaspoon salt
1 large egg
⅓ cup (67 grams) granulated white sugar
¼ cup (53 grams) light brown sugar
⅓ cup molasses
turbinado (or other coarse-grained sugar) for rolling the cookies
Instructions
*If you choose not to brown the butter, melted butter will work perfectly fine. I do love the nutty, toasty flavor it lends to these cookies, though! It’s definitely worth the extra effort.
To brown the butter, place it in a saucepan over medium heat, swirling occasionally as it melts. The butter will foam as it cooks, continue swirling the pan occasionally, keeping a very close eye on it. Once the milk solids begin to brown and the butter smells toasty, remove it from heat and pour it into a heat-proof bowl, scraping the milk solids from the bottom of the pan as you pour. Allow the butter to cool.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom and salt. In a separate bowl, whisk the egg, white and brown sugars, and molasses. Stir in the cooled butter, then pour the wet ingredients into the dry and mix until combined. Chill the dough for at least 30 minutes or up to overnight.
Once the dough is chilled, preheat the oven to 375 degrees Fahrenheit. Prepare two cookie sheets by lining them with parchment paper and set aside. Taking spoonfuls of dough at a time, form the dough into balls, roll in turbinado sugar, and place on the cookie sheet 2-3 inches apart (do not flatten the cookies). Bake for 8-10 minutes. Allow the cookies to cool on the baking sheets for a few minutes, then with a spatula transfer them to cooling racks. If you’re using them for ice cream sandwiches, pop the cooling rack into the freezer once the cookies are room temperature to firm up the cookies and make them easier to fill, about 10 minutes.
Recipe by oh honey bakes at https://ohhoneybakes.com/pumpkin-butterscotch-cake-molasses-cookies/