Black Pepper Ginger Cookies Recipe

<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>

<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>

<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>