Ingredients:

  • 170g unsalted butter, softened but cool
  • 230g granulated white sugar
  • 1 large egg, room temperature
  • 85g unsulfured dark molasses
  • 280g all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp ground black pepper
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt

Instructions:

  1. Cream the butter. Beat the cool softened butter with the sugar until the mixture looks pale and fluffy. Note: This aeration creates the tiny air pockets needed for a light texture.
  2. Incorporate the egg. Add the room temperature egg to the creamed mixture until fully silky and combined.
  3. Stream in the molasses. Pour the 85g of molasses into the bowl until the batter turns a deep, glossy mahogany.
  4. Sift the dry ingredients. Whisk the flour, ginger, cinnamon, cloves, pepper, soda, and salt until no clumps of spice remain.
  5. Merge the components. Slowly add the flour mixture to the wet base until just combined. Note: Do not overmix, or the cookies will become tough.
  6. Chill the dough. Place the bowl in the fridge for 30 minutes until the dough feels firm to the touch.
  7. Shape the spheres. Scoop tablespoon sized portions and roll them into smooth balls until they are roughly the size of a walnut.
  8. Sugar the exterior. Roll each ball in extra granulated sugar until completely encrusted in white crystals.
  9. Bake the batch. Arrange them 2 inches apart and bake at 350°F for 10 minutes until the edges are set and the tops have shattered into cracks.
  10. Cool on the tray. Let them rest for 5 minutes until they are firm enough to move to a wire rack.