Ginger Cookies with Black Pepper
30Prep Time Minutes
60Total Time Minutes
12Number of Ingredients
PAM® Baking Spray
2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1-1/2 teaspoons coarse fresh ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup Pure Wesson® Vegetable Oil
1 cup firmly packed light brown sugar
1/4 cup molasses
1/4 cup chopped crystallized ginger
3 tablespoons granulated sugar
|% Daily Value|
|Total Fat||3 g||5%|
|Saturated Fat||1 g||7%|
|Vitamin A||65 iu||1%|
Preheat oven to 350°F. Spray baking sheets with baking spray.
Stir together flour, ground ginger, baking soda, cinnamon, black pepper, salt and cardamom in medium bowl; set aside. Cream butter, oil and brown sugar in large bowl until light and fluffy. Add egg and molasses and beat on medium speed until blended. Add flour mixture and beat just until blended; stir in candied ginger.
Shape dough in 1-inch balls. Roll in granulated sugar and place on baking sheets. Bake 10 to 12 minutes until lightly browned. Let cool 1 minute then remove to wire racks to cool completely.
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