These cookies pack a punch with a double dose of ginger and three additional spices, including black pepper. For an attractive look, roll the balls in coarse or granulated sugar before baking.
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) ground ginger
2 tsp (10 mL) baking soda
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) each ground cardamom and black pepper
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) vegetable oil
1/4 cup (50 mL) fancy molasses
1/2 cup (125 mL) finely chopped candied ginger
- Preheat oven to 350°F (180°C).
- In a medium bowl, using a fork, stir flour with ground ginger, baking soda, cinnamon, cardamom and pepper until combined. Using an electric mixer, in a large bowl, beat sugar with oil until combined. Beat in egg, then molasses. Beat in flour mixture. Stir in candied ginger until evenly distributed.
- Form cookies into 1-inch (2.5-cm) balls. Place on ungreased baking sheets about 2 inches (5 cm) apart. Bake in centre of preheated oven until they look set, about 7 to 8 minutes. Remove from oven and leave on baking sheet 1 minute. Remove to a rack to cool completely.
Makes 3 dozen