Fresh ginger and black pepper bring a kick to this classic cookie. Prep tip: Swirl a liquid measuring cup with a thin coat of vegetable oil before measuring molasses for the most accurate (and least sticky) result.
2/3 cup firmly packed dark brown sugar
1/2 cup shortening
1 large egg
1/4 cup unsulphured molasses
2 teaspoons finely grated peeled fresh ginger
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon table salt
1/8 teaspoon freshly ground black pepper
2/3 cup or 1 (4-oz.) container gold sanding sugar
How to Make It
Preheat oven to 350°. Beat dark brown sugar and shortening in a medium bowl at medium speed with an electric mixer until creamy. Add egg, molasses, and ginger; beat 30 seconds. Sift flour with next 4 ingredients in a small bowl. Add flour mixture to butter mixture, and beat at low speed until combined.
Place sanding sugar in a small bowl. Drop dough by level spoonfuls into sanding sugar, using a 1 1/2-inch cookie scoop; roll to coat. Place coated cookies 3 inches apart on 2 parchment paper-lined baking sheets.
Bake, in batches, at 350° for 10 to 12 minutes or until cookies are fragrant and browned around edges. Cool on pans 5 minutes; transfer to a wire rack, and cool completely (about 30 minutes).
Sanding sugar can be ordered online or purchased wherever specialty cake supplies are sold.
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I have a favorite gingersnap cookie that i really like but i wanted to try something different....i am glad i did. These are delicious....only substitution i made was using turbinado sugar instead of sanding sugar since i had the raw sugar on hand. I loved the fresh ginger and pepper
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