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!

  • | Easy
  • | 40 mins
  • | 18 servings
Ingredients

Cookies

  • 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

Buttercream

  • 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
Uses
Directions
  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.
Ingredients

Cookies

  • 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

Buttercream

  • 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
Uses
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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.