Rating: 3 stars
39 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 14
  • 2 star values: 12
  • 1 star values: 2
  • 39 Ratings
Rebekah Peppler

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Credit: Joseph De Leo

Recipe Summary

hands-on:
10 mins
total:
1 hr 20 mins
Yield:
Makes 20 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the flour, baking soda, cinnamon, ginger, salt, pepper, and ½ cup of the cocoa in a medium bowl; set aside.

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  • In a separate bowl, beat the brown sugar, butter, and shortening with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg, molasses, and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).

  • Heat oven to 350° F with the racks in the upper and lower thirds. Line two baking sheets with parchment. Whisk together the turbinado sugar and remaining tablespoon of cocoa in a small bowl.

  • Roll 2 tablespoonfuls of the dough into balls; roll in the cocoa sugar. Place on prepared baking sheets, spacing them 2 inches apart. Gently tap the tops of the cookies to flatten slightly (they should be about 1 inch thick).

  • Bake, in batches, rotating the sheets halfway through, until the edges are just firm and the cookies are cracked on top, 8 to 10 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Chef's Notes

Storage suggestion: Keep the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

199 calories; fat 9g; saturated fat 4g; cholesterol 23mg; sodium 184mg; protein 2g; carbohydrates 30g; sugars 18g; fiber 1g; iron 1mg; calcium 27mg.
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