These delicious Ginger Snap cookies are bursting with complex flavors of ginger, cinnamon, cloves and freshly cracked black pepper. To top off these tasty morsels, roll the cookie dough balls in turbinado sugar and add just a little crunch and crunch.
- 2 cups All purpose flour
- 2 teaspoons Baking soda
- ½ teaspoon Salt
- ⅛ teaspoons Freshly ground black pepper
- 1 teaspoon Ground clove
- 2 teaspoons Ground cinnamon
- 2 teaspoons Grounded ginger
- 1 cup Packaged brown sugar
- ¾ cups Canola oil
- ¼ cups Molasses
- 1 big egg
- ⅔ cups Turbinado Sugar
Preheat the oven to 375ºF. Cover baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, baking soda, salt, black pepper, ground cloves, ground cinnamon and ground ginger.
In a large bowl, combine brown sugar, oil, molasses and egg. Add the flour mixture to the wet mixture in three parts, stirring just enough to combine between each addition.
Roll the dough into 1 inch balls. Roll in turbinado sugar. Place on prepared baking sheets, leaving 2 1/2 inches between each cookie.
Bake for 10 to 11 minutes. Allow to cool for 5 minutes before transferring to the cooling racks.