Ingredients
- 2 cup (4 sticks) unsalted butter
- 1 cup dark-brown sugar, packed
- 2 Tbsp ground fresh ginger
- 1 Tbsp ground cinnamon
- 1 ½ teaspoons ground cloves
- 1 Tbsp ground cardamom pods
- 1 teaspoon finely ground black pepper
- 1 ½ teaspoons salt
- 2 large eggs
- 1 cup molasses
- 6 cups sifted all-purpose flour
- Coarse sugar ¼ C
- Kosher Salt – 1 tsp
- Coarse pepper – 1 tsp
Directions
“Grind spices, mix and set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour and combine on low speed until the flour is fully incorporated.
Divide dough into 6 balls. Roll each ball of dough to 1/8-inch thick between two pieces of parchment paper.
Refrigerate for about 15 minutes to harden. The rolled-out dough can stay in the refrigerator for up to 2 days. Heat oven to 350° F. Remove dough from refrigerator and carefully peel off top sheet. Turn that sheet over and flip the dough and then peel off the top sheet. Cut into desired shapes. Transfer to ungreased baking sheets.
Mix coarse sugar with a pinch of kosher salt an a pinch of coarse pepper. Sprinkle onto cookies before baking. Bake until crisp but not darkened, about 10 – 12 minutes. Let cookies cool on wire racks. Makes about 48 large cookies.”
When rolled really thin, these cookies are more like ginger crackers. The salt and pepper on the top really completes the flavor! I made these cookies as part of a dessert donation for the Austin Girls Choir. I cut them into note shapes cute and delicious!