Carrot & Cardamom Molasses Cookies

 Soft yet chewy these Carrot & Cardamom Molasses Cookies conjure up holiday memories with every bite.

Soft yet chewy these Carrot & Cardamom Molasses Cookies conjure up holiday memories with every bite.

When you think of holiday memories what typically comes to mind? Decorating the tree? Sipping hot chocolate? Sharing a meal with family?

To me, nothing say happy holidays like a fresh baked holiday cookie. Sharing a big plate of holiday cookies is a great way to spread holiday cheer so me and a few of my blogger friends have decided to share our favorite cookies with you in our Virtual Cookie Swap!

You guys are going to want to make them all this season - check out the amazing cookie recipes below:

Thin and Crispy Gingersnaps - Alex from The Ruffled Apron (@ruffled.apron)

Chocolate Chip Cashew Cookie Bars - Allie from Miss Allie’s Kitchen (@missallieskitchen)

White Chocolate Macadamia Nut Candy Cane Cookies - Laura from Sprinkles & Sea Salt (@sprinklesandseasalt)

My contribution to the swap are these Carrot & Cardamom Molasses Cookies which are now easily one of my holiday favorites! These cookies are soft and tender with a bit of spice thanks to real black molasses and cardamom. Shredded carrots lend an almost carrot cake like spin on these little gems and it doesn’t hurt to get some extra nutrients in while enjoying dessert!

 These cheerful cookies are hiding a little something extra inside that give them the perfect cookie yet cake like texture.

These cheerful cookies are hiding a little something extra inside that give them the perfect cookie yet cake like texture.

In addition to the typical spices you’d find in a molasses cookie , these cookies also have extra serving of cardamom both in the cookie and the sugar coating they are rolled in before baking.

Trust me when I say, one bite and these cookies will make you ready for the holiday season. And don’t forget to check out the other incredible cookies as part of our Virtual Cookie Swap!

Carrot & Cardamom Molasses Cookies

Time: 25 Minutes Plus 1 Hour Chill Time

Makes: 32 Cookies

Ingredients:

For the Cookies

8 tablespoons butter (1 stick), softened

1/2 cup cane sugar

1/4 cup light brown sugar

1 teaspoon pure vanilla extract

1/4 cup organic black molasses

1 egg, room temperature

1 cup grated carrots (about 2 medium carrots), cleaned & peeled if necessary*

2 cups whole wheat flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cloves

For the Sugar Coating

2/3 cup cane sugar

1/2 teaspoon ground cardamom

Instructions:

1. In a large mixing bowl using an electric mixer or in the bowl of your stand mixer using the paddle attachment, cream together the butter, cane sugar and brown sugar at medium speed until light and creamy, about 2-3 minutes.

2. With the mixer off, scrape down the sides of the bowl using a rubber spatula and add the vanilla extract, molasses and the egg. Mix together on medium speed for another minute or until well incorporated. Stir in the carrots using the rubber spatula.

3. In a separate large mixing bowl combine the flour, baking soda, salt, cinnamon, cardamom, ginger and cloves. Make sure everything is well combined - using a fork is best for this.

4. With the mixer on low, slowly add the flour mixture 1/4 cup at a time until it has all been added and is well incorporated into the butter mixture. Remove the dough (it will be a little sticky) from the bowl and wrap well in plastic wrap.

5. Rest the dough in the fridge for at least 1 hour and up to 2 days. If you leave the dough in for longer than 1 hour, let rest at room temperature for 20-30 minutes before continuing.

6. Preheat the oven to 350F and line two cookie sheets with parchment paper or a silicone mat. Make the sugar coating by combining the cane sugar and the cardamom in a shallow dish. Roll the dough into tablespoon sized balls and roll in the sugar coating.

7. Place the balls on the prepared cookie sheets, leaving about 2 inches apart between them. Bake for 12 minutes or until the edges are crispy and centers still soft.

8. Remove and set on a wire cooling rack until cool. Store in an airtight container for up to 5 days.