This recipe draws on the chew power of both molasses and muscovado sugar and combines a festive spice mix of cinnamon, ginger and cardamom. We top it with a luscious cardamom chocolate buttercream and use Rodelle’s gourmet vanilla extract to round out the spices and amplify the chocolate flavor!



  • ¾ cup unsalted butter, softened
  • ½ teaspoon salt
  • 1 tablespoon Rodelle Pure Vanilla Extract
  • 1 cup dark muscovado sugar
  • ⅛ cup molasses
  • 3 large egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • Granulated sugar, for rolling
  • Flakey sea salt, optional topping


  • ½ cup unsalted butter, softened
  • ¼ teaspoon salt
  • ½ teaspoon ground cardamom
  • 1 teaspoon Rodelle Pure Vanilla Extract
  • 1 ½ cups organic powdered sugar
  • ⅓ cup Rodelle Dutch Process Cocoa
  1. Preheat oven to 350 and line two cookie sheets with parchment paper.
  2. In the bowl of a stand-mixer fitted with the paddle attachment, cream together the butter, sugar, salt, molasses and vanilla until very light and fluffy, 5-7 minutes.
  3. Add the yolks and mix until combined.
  4. In a separate bowl, whisk together flour, spices and baking soda.
  5. Mix dry ingredients into wet until dough comes together.
  6. Portion dough into balls of 1-1.5 tablespoons and dip the tops in granulated sugar.
  7. Place dough on cookie sheet, leaving about 2 inches between, room for them to spread.
  8. Bake for 10-12 minutes.
  9. To make buttercream: beat butter with salt and vanilla until very light and fluffy.
  10. Sift in powdered sugar and cocoa, add cardamom. Beat until combined.
  11. Once cookies are cool, spread a teaspoon of buttercream onto cookies and top with flaky sea salt, if desired.

Note: this recipe was prepared by @buttermilkbysam for Rodelle.