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Spicy Ginger Cookies

Makes 3 dozen
From Everyday Food Holiday Issue 2006

2 ½ cups all purpose flour
2 ¼ teaspoons baking soda
½ teaspoon salt
1 tablespoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground pepper
1 ½ sticks (12 tablespoons) unsalted butter, room temperature
½ cup packed light-brown sugar
½ cup granulated sugar, plus 1/3 cup for coating
6 tablespoons unsulfured molasses
1 large egg

1. Preheat oven to 350F, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
2. With an electric mixer, beat butter, brown sugar, and ½ cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in dry ingredients until just combined.
3. Place remaining 1/3 cup granulated sugar in a bowl. With a 1-inch cookie scoop, shape dough into balls. Roll balls in sugar to coat; place on prepared baking sheets, at least 2 inches apart. Flatten into rounds; sprinkle evenly with remaining sugar in bowl. Chill in refrigerator for 15 minutes.
4. Bake, rotating sheets halfway through until cookies are set and cracked on top, 12 to 15 minutes. Transfer to a wire rack to cool completely.

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