Cinnamon, cardamom, ginger, and rye bring a fresh twist to old-fashioned ginger cookies. With their bendy centers and slightly crunchy edges, these spice cookies are the perfect combination of soft and chewy. Made quickly and all in one bowl, these cookies — with their complex texture and alluringly spicy flavor — are a welcome addition to any cookie occasion.
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In a large mixing bowl, using either a hand whisk, an electric mixer, or a stand mixer, whisk the sugar and oil until combined.
Add the egg and whisk until smooth.
Stir in the molasses.
Add the dry ingredients to the bowl and stir until well combined.
Use a spoon (or a tablespoon cookie scoop) to portion 1 1/4" balls of dough.
Roll the dough balls in granulated or sparkling sugar to coat before placing onto the prepared baking sheets. Leave 2" between them on all sides; they'll spread as they bake.
Bake the cookies for 12 to 15 minutes, until they're puffed and their edges are set.
Remove the cookies from the oven, and cool completely right on the pan.
Store leftover spice cookies, well wrapped, at room temperature for several days; freeze for longer storage.
To make spiced rye ice cream sandwiches: Prepare the dough as directed and scoop it into 2-tablespoon-sized balls. Bake as directed in the recipe above. When the cookies are completely cool, cut the packaging off a round pint of ice cream. Lay the ice cream on its side and cut it into 1/2”-thick round slices. Place the cut slices on a parchment-lined baking sheet and refreeze until solid. To finish the sandwiches, place each ice cream round between two cookies, pressing gently to adhere. For a visual walk-through, see Martin bake these Spiced Rye Ginger Ice Cream Sandwiches at home.
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