Spicy Ginger Cookies

On the Sixth day of Christmas The Busty Baker baked for me… Spicy Ginger Cookies!

Last night it finally snowed for the first true time of the season. Winter has taunted us a few times with some white stuff, but it never stuck around for more than an hour or so. Last night? Definite stickage. While I normally love snow, especially the first real snowfall, it started really coming down just as I was leaving a friend's house after enjoying a fun holiday themed game night. Faced with the task of driving home from the other side of the city in not so favorable conditions, I cursed the snow, instead of enjoying it. The whole way home, all I wanted was to sit on my couch, wrapped up in a blanket, watching the snow fall outside my window while I munched on some delicious Spicy Ginger Cookies.

Topped with a healthy dose of snowy white sugar, the real flavor of this cookie lies hidden underneath. The first bite gives you a glimpse, but it’s not until the second or third bite you really start to feel the heat in the back of your throat. While there’s a good bit of ginger featured, the real kick is the black pepper. Yep. The same stuff you put in your dinner. This isn’t your grandmother’s Gingerbread. Or maybe it is. In which case, way to go Grandma. I like your style.

These are the perfect cookies to kick back with and watch the snow come down. So next time the white stuff flies, settle in on the couch, turn on a cheesy holiday special, and grab a handful of spicy snacks to keep you warm and toasty while you enjoy the view.

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Spicy Ginger Cookies
Makes 3 dozen
From Everyday Food Holiday Issue 2006



2 ½ cups all purpose flour
2 ¼ teaspoons baking soda
½ teaspoon salt
1 tablespoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground pepper
1 ½ sticks (12 tablespoons) unsalted butter, room temperature
½ cup packed light-brown sugar
½ cup granulated sugar, plus 1/3 cup for coating
6 tablespoons unsulfured molasses
1 large egg

1. Preheat oven to 350F, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
2. With an electric mixer, beat butter, brown sugar, and ½ cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in dry ingredients until just combined.
3. Place remaining 1/3 cup granulated sugar in a bowl. With a 1-inch cookie scoop, shape dough into balls. Roll balls in sugar to coat; place on prepared baking sheets, at least 2 inches apart. Flatten into rounds; sprinkle evenly with remaining sugar in bowl. Chill in refrigerator for 15 minutes.
4. Bake, rotating sheets halfway through until cookies are set and cracked on top, 12 to 15 minutes. Transfer to a wire rack to cool completely.