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Ginger Cookies with Cardamom and Black Pepper

January 18, 2011

We may be past the holidays, but Atlanta is definitely not past snow.  It’s been a very white New Year so far, which means it’s still the

cardamom black pepper cookies

right time to post some spice cookies.  In case you haven’t heard, Atlanta was snowed in last week, and while I should have been catching up on my blogging, I spent my time being sick, walking around in the snow, and being sick some more.  So, now that I’m back and able to post, I will share with you an amazing spice cookie recipe that still fits the cold weather.  This probably replaces ginger snaps as my go to spice cookie now.  It’s a very assertive cookie, and not for those who don’t like spice.  I has three kinds of ginger, lots of spices and even black pepper for a spicy kick.  They turn out soft and chewy.  I loved them.  This recipe comes from Maggie Hoffman at Serious Eats and makes 3 dozen cookies (or more if you make them smaller).

Ingredients:

2 c all-purpose flour

1 T ground ginger

2 t baking soda

1/4 t salt

1 t ground cinnamon

1/2 t unsweetened cocoa

1/2 t ground cardamom

1/2 t freshly ground black pepper

1 c  granulated sugar

2/3 c vegetable oil

1 egg

1/4 c molasses

1/2 t grated fresh ginger

1/2 c chopped crystallized (candied) ginger

1/4 c coarse sugar, for rolling (optional)

Directions:

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, ground ginger, baking soda, salt, cinnamon, cocoa, cardamom, and pepper.

In a large bowl, beat together sugar and vegetable oil. Beat in egg, grated fresh ginger, and molasses until smooth. Fold in the flour mixture until well combined, then add in candied ginger.

Shape dough into 1-inch balls, roll in coarse sugar if desired and place on baking sheet. Bake 6 to 7 minutes until just set (mine took more time, more like 8-10 minutes and were still really chewy).

Let cookies cool for 3-5 minutes on cookie sheet, then remove to a wire rack until cool.

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