Ingredients: |
Ingredients: 2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 cup unsalted butter, softened
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Powdered sugar for dusting
In a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and white pepper. Set aside. In a separate large bowl, beat the softened butter, granulated sugar and brown sugar together until creamy and smooth.
Add the molasses, egg and vanilla extract to the butter and sugar mixture. Mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough may be slightly sticky.
Divide the dough into two equal portions and shape each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour or until firm. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Take one of the dough disks and roll it into small balls, about 1 inch in diameter. Place the balls on the prepared baking sheet, leaving some space between each. Bake the cookies for about 12-14 or until they are set and slightly cracked on the surface. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, dust them with powdered sugar. You can do this by placing some powdered sugar into a small sieve or sifter and lightly tapping it over the cookies.
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This recipe for German Ginger Cookies - Pfeffernusse is from