Spicy Gingerbread Cookies
These are one of the best gingerbread cookies I have had, the addition of pepper gives these treat a wonderful kick. Preparation time includes refrigeration time.
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READY IN: 2hrs 8mins
YIELD: 16 large cookies
UNITS: US
INGREDIENTS
Nutrition- 6
- 1teaspoon baking soda
- 1⁄2teaspoon baking powder
- 1
- 1
- 4teaspoons ground ginger
- 4teaspoons ground cinnamon
- 1 1⁄2teaspoons ground cloves
- 1teaspoon finely ground black pepper
- 1 1⁄2teaspoons salt
- 2large eggs
- 1
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DIRECTIONS
- In a large bowl sift together first three ingredients.
- With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes.
- Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate if you desire, we like ours plain. Eat and enjoy!
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