Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
- In a large bowl on medium speed, cream together the butter and sugars until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
- Beat in the egg and molasses.
- Reduce the speed and slowly add in the flour mixture. Mix until all flour has been incorporated and the dough is leaving the sides of the bowl.
- Refrigerate the dough for 1 hour our until easy to handle.
- Preheat the oven to 350 degrees F.
- Using a medium cookie scoop to portion, roll the dough into 1 1/2 inch balls and roll in the raw sugar. Place on a lightly greased baking sheet or a baking sheet lined with a silicone baking mat.
- Bake for 9-11 minutes on the middle rack until the cookies are puffy and slightly browned on the bottom.
- Remove from the oven and allow to cool on the baking sheets. Serve immediately. Store in an airtight container or in a zip top bag. Enjoy!
