The party keeps on going over here at the Baked re-launch. I’m so excited to back in this space and share a bunch of recipes with you all. And what better to celebrate than with a stack of cookies to share! Seasonal, easy, and oh-so- delicious. These coconut ginger cardamon cookies are sure to be a hit.
For a chance to get to know each other a little better we all answered a few fun questions here at Baked. Don’t forget, we also have a great giveaway coming up very soon. Be sure to keep checking back for the details. And, of course, more new recipes are still launching daily until the 17th!
When the idea of a party theme was suggested for the re-launch of Baked-the Blog, what kind of party did you have in mind?
I immediately thought of something casual, fun, and kind of pot luck-ish.
It’s 3pm on a Saturday and you’ve got a couple of hours free, what are you going to bake?
Cookies, brownies, or fresh bread. Gotta always go for the simple classics!
Finish this sentence. On Sunday mornings you can usually find me…
Having a lazy morning in bed with toast and coffee.
What’s a goal you have for yourself that you want to accomplish in the next year?
Considering I’ve got a baby on the way, lots of change will be taking place. So for me, it will be about keeping everything simple, real, and as stress-free as possible.
If we were at a cocktail party, what drink would you order?
Sangria. Not so traditional, but I just love them.
Name a few of your daily habits.
One thing that’s a complete must is applying a hot face cloth to my face every morning before anything else. Weird? Maybe, but I love it! Second is drinking a green smoothie–nothing wrong with getting in some extra greens. Lastly, I love reading before bed; it always seems to help me fall asleep.
If you make these cookies, let us know by tagging @baked_theblog + #bakedtheblog on Instagram!Print
- 1 ½ cups butter, softened
- 1 ½ cups sugar
- 2 eggs
- ½ cup molasses
- 4 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ground cardamom
- 1 tsp ginger
- ½ cup of desiccated coconut (for rolling)
- Preheat oven to 350° F
- In a bowl of an electric mixer beat butter and sugar until soft and creamy. Add eggs and molasses and beat until smooth. Add in dry ingredients and mix until combined. With a small ice cream scoop, scoop into balls, roll in coconut and place on a baking tray. Refrigerate for 10 minutes. You can also do this before you roll into balls if you think the batter is too sticky.
- Bake in the oven for 10-12 minutes until they are puffy and the edges are slightly golden.