• Molasses Micah's 

I'm calling these cookies Molasses Micah's because I made them for my friend Micah who loves Molasses Cookies :)

2 cups flour (shifted – this can be traditional white unbleached flour or a gluten free mixture of 1 cup cashew flour and one cup sorghum or other substitute)

• 2 teaspoons baking soda
• 1½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 cardamom pods split and seeds crushed
• ½ teaspoon coarse salt
• 1 large egg
• ½ cup (1 stick) unsalted butter, melted
• ⅓ cup granulated sugar
• ⅓ cup dark molasses
• ¼ cup (packed) dark brown sugar
• Coarse sanding or raw sugar (for rolling)
• Place racks in lower and upper thirds of oven; preheat to 375°. This sounds funky but is key for good cookies.
• Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses - don't be afraid to add a little extra, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
• Place sanding sugar in a small bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, you can chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.
• Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.