These chewy ginger cookies made with molasses and warm spices like ground ginger, cinnamon, and nutmeg get an extra hit of heat thanks to a pinch of black pepper.
Course Dessert
Cuisine American
Keyword ginger cookie
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Refrigeration Time 1 hourhour
Total Time 1 hourhour55 minutesminutes
Servings 16cookies
Calories 202kcal
Ingredients
1cupgranulated sugar
¾cupsoftened butter
¼cupmolasses
1egg
2cupsall purpose flour
2teaspoonsbaking soda
2teaspoonsground ginger
1teaspoonground cinnamon
½teaspoonnutmeg
½ teaspoon salt
½teaspoonground black pepper
⅓cuplarge crystal sanding sugar
Instructions
Mix the sugar and butter in a large bowl or stand mixer for 3-4 minutes until light and creamy. Add the molasses and egg and mix well. Sift the flour, baking soda, ginger, cinnamon, nutmeg, salt, and pepper on a piece of parchment paper then add the dry ingredients to the wet ingredients and mix well. Refrigerate the dough for 1 hour up to 2 days.
Preheat the oven to 350°F.
Use a #24 cookie scoop (2-inch scoops) to make rounded balls. Roll each ball between the palms of your hands until smooth then roll in the sanding sugar. Lightly grease a baking sheet and place 6 dough balls per sheet. Bake for 9-11 minutes. Do not overbake. The cookies will be puffy and will flatten as they cool. Cool on a wire rack and store in an airtight container for up to 3 days.