Today’s question’s answer For what texture am I grateful is the slightly crispy on the outside, a bit more chewy on the inside, crunch added with a bit of raw sugar and a perfectly crackled top Chewy Ginger Cardamom Black Pepper cookies. Which I am eating when I read the question and the answer was right there, in my mouth! These delectable cookies are perfectly textured for an adult treat unless your younglings are fond of spicy pepper.
Ginger cookies evoke memories of my grandmother’s kitchen, and her cookie jar filled with ginger snaps. She’d get after me for sneaking yet another cookie and slipping back to the basement to savor my ill gotten sweets. I love the sweet and spicy taste of ginger, so when my step-son Peter brought these cookies to Thanksgiving or Christmas (I forget) I was hooked. So will you be once you’ve whipped up a batch and this will become your go-to recipe again and again and again.
The recipe is from Serious Eats, but I double the cardamom and black pepper, and leave out the candied ginger. I didn’t have any one time and found that I couldn’t really tell the difference that it wasn’t there.
2 cups flour
1 T ground ginger
2 t baking soda
1/4 t salt
1 t ground cinnamon
1/2 t unsweetened cocoa
1/2 t ground cardamom
1/2 t freshly ground black pepper
1 c granulated sugar
2/3 c vegetable oil
1/4 c molasses
1/2 t grated fresh ginger
1/2 c chopped candied ginger
1/4 c coarse sugar (for rolling) Optional
Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, ground ginger, baking soda, salt, cinnamon, cocoa, cardamom, and pepper.
Ina large bowl, beat together sugar and vegetable oil. Beat in egg, grated fresh ginger, and molasses until smooth. Fold in the flour mixture until well combined, then add in candied ginger.
Shape dough into 1-inch balls, roll in coarse sugar if desired and place on baking sheet. Bake 6-7 minutes (I cook them 8-9 minutes)
Let cookies cool for 3-5 minutes on cookie sheet, then remove to a wire rack until cool.