Description
Experience a sophisticated twist on a classic treat with these chewy molasses cookies that blend the sharp heat of black pepper with vibrant ginger. Loaded with bits of candied ginger and aromatic spices, they offer a warming, complex flavor profile perfect for crisp mornings or afternoon tea.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup dark molasses
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, beaten
- 1/3 cup candied ginger, finely chopped
- 1/4 cup granulated sugar, for rolling
Instructions
- Melt the butter in a small saucepan over low heat until liquid, then stir in the molasses and vanilla extract until the mixture is glossy; set aside to cool to room temperature.
- In a large mixing bowl, whisk together the flour, brown sugar, baking soda, salt, ground ginger, cinnamon, nutmeg, cloves, cardamom, and black pepper until the color is uniform.
- Add the beaten egg to the cooled butter and molasses mixture, stirring gently until smooth.
- Pour the wet ingredients into the dry spice blend and stir until a soft dough forms, then fold in the candied ginger pieces.
- Let the dough rest in the refrigerator for 15 minutes to allow the flavors to meld and the dough to firm up.
- Preheat your oven to 375°F (190°C) and place the extra granulated sugar in a shallow dish.
- Roll the chilled dough into small, walnut-sized balls, coating each thoroughly in sugar before placing them 2 inches apart on an ungreased baking sheet.
- Bake for 10 minutes until the tops crack and the edges are just beginning to brown, then transfer to a rack to cool.
Notes
To ensure the most vibrant flavor, use a high-quality dark molasses rather than blackstrap, which can be overly bitter. If your dough feels too soft after the initial chill, give it another 10 minutes in the fridge to make rolling easier and to prevent the cookies from spreading too much in the oven.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American