Ingredients

• 0.5 cups unsalted butter , softened
• 0.5 cups raw turbinado sugar
• 0.5 cups blackstrap molasses
• 0.25 cups maple syrup
• 3 tablespoons water
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground cardamom
• 0.25 teaspoons salt
• 2.5 cups whole wheat pastry flour , or more to taste
• 2 teaspoons baking soda
• 1 teaspoon baking powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix butter and sugar in a bowl until smooth and creamy. Add molasses, maple syrup, and water; beat thoroughly. Mix in ginger, cinnamon, cardamom, and salt.
3. 3 Sift 2 1/2 cups flour, baking soda, and baking powder together in a bowl; mix into wet ingredients until combined. Let dough sit for about 10 minutes; it should be thick enough to roll into a ball. If not, add a little more flour.
4. 4 Scoop 1 tablespoon dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat to form remaining cookies.
5. 5 Bake in batches in the preheated oven until edges are golden, about 15 minutes. Cool on the cookie sheet for 5 minutes before removing to paper towels to cool completely.

Nutrition per serving