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    Home » Recipes

    Cardamom Ghee Molasses Cookies

    Published: Dec 11, 2020 Modified: Dec 11, 2020 by Candice

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    Cookies on a baking sheet.
    Cookies on parchment paper.
    Cookies on a baking sheet.

    Sweet and spiced ginger cookies are amazing paired with a cup of tea, and these Cardamom Ghee Molasses Cookies are my go-to year-round. They are soft, chewy, and have just a little crackle crunch on the exterior. They're spiced with cinnamon, cardamom, and ginger and have that perfect chewy molasses cookie texture.

    Cookies on a baking sheet.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Molasses Cookies FAQs
    5 More Cookies!
    6 Cardamom Ghee Molasses Cookies

    Why this Recipe Works

    Ginger and spices like cinnamon and cardamom are a scrumptious match, and create that warm, rich spiced flavor in recipes.

    They are perfect if you are looking for a non-chocolate option. The recipe is inspired by my travels to India and flavors found in my Persian heritage, with the cardamom and ghee (clarified butter). And the flavors pair together perfectly.

    They’re easy to make and take just 45 minutes from start to finish.

    Perfectly pairs with bitter black tea like Persian tea, or chai.

    Ingredients & Substitutions

    Ingredients to make cookies.

    ghee - a clarified butter that is cooked for 15 minutes for added nuttiness. It adds a wonderful nutty flavor into these cookies. You can buy it at the grocery store or make your own with this recipe.

    molasses - I use blackstrap molasses.

    baking powder - if you only have baking soda, add a teaspoon of lemon juice and you can substitute with ½ teaspoon baking soda. You need the acid to help the baking soda react as a leavener.

    How to Make this Recipe

    Preheat to 375F. Mix the flour, baking powder, cinnamon, ginger, cardamom and salt in a medium bowl. Whisk the egg, butter, both sugars, and molasses in a large bowl.

    Wet and dry mixtures for cookies.

    Mix the dry ingredients into the wet ingredients until combined.

    Roll 1-tbsp sized balls of dough and place on a flat surface. (Freeze the one's you don't want to use today on a baking sheet, and store in a sealed container in the freezer. Let them defrost at room temperature for 30 minutes before you roll them in the sugar.)

    Roll in raw or turbinado sugar and place on parchment-lined baking sheets ~2-inches apart.

    Cookie dough balls in sugar.

    Note: You can freeze the cookie on a baking sheet after rolling them into balls. Let them come to room temperature, then roll in sugar and bake.

    Bake 4 minutes. Rotate pan. Bake another 4-6 minutes, until cookies are puffed and cracked. Cool on wire racks.

    Molasses Cookies FAQs

    What does molasses do to cookies?

    It adds an irreplaceable flavor to the cookies, while providing the moisture in the batter necessary to make the cookies chewy.

    Why do my molasses cookies go flat?

    They can go flat when there isn't enough flour or too much leavener in the cookie dough.

    Does molasses need to be refrigerated?

    No, molasses does not need to be refrigerated after opening. It will keep longer in the refrigerator, but the viscosity will be unusable in baking.

    Cookies on parchment paper.

    More Cookies!

    And as you know, I have quite the sweet tooth, so check out all the sweets & desserts on Proportional Plate here!

    • Dark Chocolate Chip Ghee Cookies
    • Oatmeal Raisin Ghee Cookies
    • Pomegranate Orange Molasses Cookies
    • 20-Minute Homemade Ghee

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Cookies on a baking sheet.
    Print Recipe
    5 from 8 votes

    Cardamom Ghee Molasses Cookies

    Cardamom Ghee Molasses Cookies are my go-to tea cookie. They're spiced with cinnamon, cardamom, and ginger and have that perfect chewy texture.
    Prep Time15 mins
    Cook Time30 mins
    Resting Time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American, Middle-Eastern
    Diet: Kosher, Vegetarian
    Servings: 2 dozen
    Calories: 905kcal
    Author: Candice

    Ingredients

    • 2 cups all-purpose flour
    • 2 teaspoon baking powder
    • 1½ teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ¾ teaspoon ground cardamom
    • ½ teaspoon kosher salt
    • 1 large egg
    • ½ cup ghee room temperature
    • ⅓ cup turbinado sugar
    • ⅓ cup molasses
    • ¼ cup dark brown sugar packed
    • turbinado sugar more for rolling
    US Customary - Metric

    Instructions

    • Preheat to 375F.
    • Mix the flour, baking powder, cinnamon, ginger, cardamom and salt in a medium bowl.
    • Whisk the egg, butter, both sugars, and molasses in a large bowl.
    • Mix the dry ingredients into the wet ingredients until combined.
    • Roll 1-tbsp sized balls of dough and place on a flat surface. (Freeze the one's you don't want to use today on a baking sheet, and store in a sealed container in the freezer. Let them defrost at room temperature for 30 minutes before you roll them in the sugar.)
    • Roll in raw or turbinado sugar and place on parchment-lined baking sheets ~2-inches apart.
    • Bake 4 minutes. Rotate pan. Bake another 4-6 minutes, until cookies are puffed and cracked.
    • Cool on wire racks.

    Notes

    You can freeze the cookie on a baking sheet after rolling them into balls. Let them come to room temperature, then roll in sugar and bake.
    Molasses does not need to be refrigerated after opening. It will keep longer in the refrigerator, but the viscosity will be unusable in baking.

    Nutrition

    Calories: 905kcal | Carbohydrates: 202g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 649mg | Potassium: 1527mg | Fiber: 4g | Sugar: 102g | Vitamin A: 120IU | Calcium: 405mg | Iron: 10mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in October of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in December of 2020.

    « 20-Minute Homemade Ghee
    Pomegranate Molasses Lamb »
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    1. Matt

      December 09, 2022 at 2:51 pm

      I’m looking forward to making this recipe, but you call for soda yet soda isn’t listed with a measurement in the ingredients. How much soda is used? Thanks!

      Reply
      • Candice

        December 09, 2022 at 3:00 pm

        Hi Matt, it was a type-o. These cookies use baking powder, not soda. I just corrected it in the recipe... sorry about that!

        Reply
    2. Maryann Cozier

      December 20, 2020 at 3:04 pm

      Would it be possible to replace the regular flour with Bob's Red Mill Gluten Free 1to1 Baking Flour? Was happy to see the recipe calls for ghee. Since we have gluten free and dairy free family members.
      Thank you so much!

      Reply
      • Candice

        December 20, 2020 at 5:25 pm

        Hi Maryann,
        In theory, yes. However, I have never made the substitution myself. If you try it out, please report back and let me know how it goes!
        Also, just an FYI that ghee isn't dairy-free, just lactose free <3

        Reply
        • Maryann Cozier

          December 21, 2020 at 11:25 am

          Thank you, Candice! I will definitely let you know how they come out. Yes, we are aware that ghee is not dairy free. For my granddaughter, ghee is fine.
          Appreciate your reply!
          Maryann

          Reply
          • Candice

            December 21, 2020 at 4:10 pm

            Anytime! Looking forward to hearing 🙂

            Reply
            • Maryann Cozier

              December 28, 2020 at 9:04 am

              Good Morning, Candice
              I promised I would let you know how the gluten free flour worked. I did use the Bob's Red Mill Gluten Free 1to1 Baking Flour and the cookies came out perfectly. Everything else I did the same. I did freeze the balls as you suggested and baked them the day I planned to use them. That also worked out perfectly. I liked the outside crunch with the turbinado sugar and the soft interior.
              I will definitely make them again but might change the spices. As much as I love cardamom, I'm not sure some of my family members did.
              Happy New Year!
              Maryann

            • Candice

              December 30, 2020 at 7:40 pm

              So glad to hear it, Maryann. I'd love to hear your spice combinations! Hubby likes it best with cloves, nutmeg, and cinnamon... more of a classic take.

            • Maryann Cozier

              December 28, 2020 at 10:15 am

              5 stars
              Hi Candice
              I used Bob's Red Mill 1to1 Baking Flour and the cookies came out perfectly.
              I, also, froze the rolled dough in balls as you suggested and baked them the day I planned to use them. I loved the crunchy exterior from the turbinado sugar and the soft interior of the cookie.
              I will definitely make these again. As much as I love cardamom, next time I think my family will prefer a slight change to the spices.
              Thank you for your help. Happy New Year!
              Maryann

            • Candice

              December 30, 2020 at 7:39 pm

              I'm so glad to hear you liked them, Maryann... thank you for sharing! And happy new year to you, too!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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