Black Pepper Ginger Cookies Recipe

Learn how to make these homemade Black Pepper Ginger Cookies with the perfect balance of sweet and spicy. This easy baking recipe combines the warmth of ginger with the unexpected kick of freshly ground black pepper for the best holiday cookies that will surprise your taste buds and impress your guests.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp freshly ground black pepper</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">170g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g granulated sugar, plus extra for rolling</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">80ml molasses (or black treacle)</li><li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">60g crystallized ginger, finely chopped (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, freshly ground black pepper, and salt. The freshness of your spices will significantly impact the flavor, so consider refreshing your ground ginger and cinnamon if they've been in your cupboard for more than 6 months.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream the butter and 200g sugar together until light and fluffy, about 3-4 minutes. This extended beating incorporates air into the mixture, creating lighter cookies with better texture. The butter should change from yellow to a paler cream color.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg to the butter mixture and beat until fully incorporated. Then mix in the molasses and freshly grated ginger, scraping down the sides of the bowl as needed. Don't worry if the mixture looks slightly curdled at this stage – it will come together once the dry ingredients are added.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can develop the gluten in the flour and make your cookies tough rather than tender. Fold in the crystallized ginger if using.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour some extra granulated sugar into a small bowl. Using a cookie scoop or tablespoon, portion the dough into balls about 3cm in diameter. Roll each ball in the sugar until completely coated. The sugar coating will create a beautiful crackly exterior as the cookies bake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the cookie dough balls on the prepared baking sheets, leaving about 5cm between each as they will spread during baking. For a chewier cookie, place them directly in the oven. For a thicker cookie with more defined cracks, chill the dough balls for 30 minutes before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 10-12 minutes until the edges are set but the centers still look slightly soft. The cookies will continue to firm up as they cool, so don't be tempted to overbake or you'll lose their wonderful chewy texture. Look for a crackled top surface as an indicator of doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cookies to cool on the baking sheets for 5 minutes (they're too fragile to move immediately), then transfer to a wire rack to cool completely. As they cool, the perfect contrast between crisp edges and chewy centers will develop. Store in an airtight container for up to 5 days, or freeze for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Pepper Ginger Cookies?

These cookies require all-purpose flour, ground ginger, baking soda, cinnamon, freshly ground black pepper, salt, butter, sugar, egg, molasses, fresh ginger, and optional crystallised ginger. The unique combination of warming ginger and black pepper creates their distinctive spicy-sweet flavour profile.

How to cook Black Pepper Ginger Cookies at home?

Learn how to cook Black Pepper Ginger Cookies by first mixing dry ingredients (flour, spices, baking soda), then creaming butter and sugar before adding egg, molasses and fresh ginger. Roll the combined dough in sugar and bake at 180°C for 10-12 minutes until the edges are set with crackly tops, leaving them slightly soft in the centre for that perfect chewy texture.

Why add black pepper to ginger biscuits?

Black pepper adds a surprising dimension that enhances the warming properties of ginger. The subtle heat creates complexity without overwhelming the sweetness. It's an unexpected but traditional pairing in sophisticated spice cookies, particularly in northern European baking traditions, creating a more adult flavour profile.

How do you achieve the perfect chewy centre in spiced cookies?

For perfectly chewy spiced cookies, slightly underbake them (removing from oven when edges are set but centres look soft), use the right ratio of butter to flour, incorporate molasses for moisture retention, and allow them to cool on the baking sheet for 5 minutes before transferring to a rack.

Can you freeze ginger cookie dough for later baking?

Yes! Ginger cookie dough freezes exceptionally well. Roll into balls, coat with sugar, then freeze on a tray before transferring to a freezer bag for up to 3 months. When ready to bake, place frozen dough balls directly on baking sheets and add 1-2 minutes to the baking time.

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