142 grams icing sugar
270 grams all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
113 grams unsalted butter, room temperature
160 grams firmly packed light-brown sugar
1 large egg
85 grams unsulfured molasses
1/2 teaspoon pure vanilla extract
~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~
- Preheat oven to 180 degrees C. Line two baking sheets with parchment paper. Place the icing sugar in a brown paper bag.
- In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
- Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 3 cm balls. Arrange balls 3.5 cm apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
- Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
recipe comes from marthastewart.com