Description
These scrumptious Ginger Snap cookies are bursting with the complex flavors of ginger, cinnamon, cloves and fresh cracked black pepper. To top off these tasty morsels, roll the cookie dough balls in turbinado sugar and add just a little bit of snap and crunch.
Ingredients
- 2 cups All-purpose Flour
- 2 teaspoons Baking Soda
- ½ teaspoons Salt
- ⅛ teaspoons Fresh Ground Black Pepper
- 1 teaspoon Ground Cloves
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Ground Ginger
- 1 cup Packed Brown Sugar
- ¾ cups Canola Oil
- ¼ cups Molasses
- 1 Large Egg
- ⅔ cups Turbinado Sugar
Preparation
Preheat oven to 375ºF. Cover baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk flour, baking soda, salt, black pepper, ground cloves, ground cinnamon and ground ginger.
In a large bowl, mix brown sugar, oil, molasses and egg. Add the flour mixture to the wet mixture in three parts, stirring just until combined between each addition.
Roll dough into 1-inch balls. Roll through the turbinado sugar. Place on prepared baking sheets, leaving 2 1/2 inches between each cookie.
Bake for 10–11 minutes. Cool for 5 minutes before moving to cooling racks.
