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Categories:
flour baking powder ground cinnamon ground ginger baking soda salt ground cloves ground cardamom ground black pepper butter sugar dark molasses egg powdered sugar
Viewed: 39 - Published at: a year agoIngredients
- 3 12 cups all-purpose flour
- 2 teaspoons baking powder
- 1 12 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 12 teaspoon baking soda
- 12 teaspoon salt
- 12 teaspoon ground cloves
- 12 teaspoon ground cardamom
- 14 teaspoon fresh ground black pepper
- 1 cup butter, softened
- 1 cup granulated sugar
- 14 cup dark molasses
- 1 large egg
- powdered sugar, sifted
Method
- Grease cookie sheets; set aside.
- Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper in large bowl; stir to combine.
- Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy scraping down side of bowl once.
- Beat in molasses and egg.
- Gradually add flour mixture.
- Beat at low speed until dough forms, scraping down side of bowl once.
- Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.
- Preheat oven to 350F.
- Roll dough into 1-inch balls.
- Place balls 2 inches apart on prepared cookie sheets.
- Bake 12 to 14 minutes or until golden brown.
- Remove cookies with spatula to wire racks.
- While warm, dust or roll with sifted powdered sugar.
- Cool completely.
- Store tightly covered at room temperature or freeze up to 3 months.
