Fiery Spiced Gingerbread Cookies
Indulge in the bold flavors of Fiery Spiced Gingerbread Cookies! These delightful treats elevate the classic gingerbread experience with a surprising kick from finely ground black pepper. The harmonious blend of warm spices such as ginger, cinnamon, and cloves, combined with rich unsulphured molasses, creates a cookie that is both soft and crisp—a perfect holiday dessert or any time of year! The finishing touch? A light dusting of powdered sugar or festive icing, if you fancy a little extra sweetness on top!
16
Servings
150
Calories
12
Ingredients
Ingredients
all-purpose flour
6 cups (sifted)
baking soda
1 teaspoon
baking powder
1/2 teaspoon
unsalted butter
1 cup (softened (2 sticks))
dark brown sugar
1 cup (packed)
ground ginger
4 teaspoons
ground cinnamon
4 teaspoons
ground cloves
1 1/2 teaspoons
finely ground black pepper
1 teaspoon
salt
1 1/2 teaspoons
large eggs
2
unsulphured molasses
1 cup
Instructions
1
Begin by sifting together the all-purpose flour, baking soda, and baking powder in a large mixing bowl. Set aside.
2
In a separate bowl, using an electric mixer with the paddle attachment, cream together the softened unsalted butter and packed dark brown sugar until light and fluffy.
3
Add the ground ginger, ground cinnamon, ground cloves, finely ground black pepper, and salt to the butter mixture, mixing well to incorporate.
4
Incorporate the large eggs, one at a time, followed by the unsulphured molasses, ensuring everything is well-blended.
5
Gradually add the flour mixture to the wet ingredients, combining at low speed until just mixed.
6
Divide the dough into thirds, wrap each portion in plastic wrap, and chill in the refrigerator for at least 1 hour.
7
Preheat your oven to 350°F (175°C). Lightly flour your work surface, and roll out the chilled dough to approximately 1/8 inch thickness.
8
Cut out cookies using your favorite cookie cutters and transfer them to ungreased baking sheets in desired shapes.
9
Refrigerate the cut-out cookies for about 15 minutes to help them hold their shape during baking.
10
Bake in the preheated oven for 8 to 10 minutes, or until the cookies are crisp but not overly darkened.
11
Allow the cookies to cool on wire racks and feel free to decorate them with icing or a sprinkle of powdered sugar, or enjoy them plain—whichever you prefer!
Nutrition Information
6.5g
Fat
22.5g
Carbs
1.5g
Protein
0.4g
Fiber
8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Fiery Spiced Gingerbread Cookies?
These are a bold version of traditional gingerbread cookies that include a unique kick from finely ground black pepper alongside classic warm spices.
What gives these cookies their signature 'fiery' kick?
The 'fiery' element comes from the inclusion of one teaspoon of finely ground black pepper in the dough.
How many servings does this recipe yield?
This recipe is designed to yield 16 servings.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How much fat is in each cookie?
There are 6.5 grams of fat per serving.
How many carbohydrates are in one serving?
Each cookie contains 22.5 grams of carbohydrates.
What is the protein content of these cookies?
Each serving provides about 1.5 grams of protein.
How much sugar is in each gingerbread cookie?
There are 8 grams of sugar per serving.
What kind of molasses should I use for this recipe?
The recipe specifically calls for one cup of unsulphured molasses for the best flavor and texture.
How much flour is required for the dough?
You will need 6 cups of all-purpose flour, which should be sifted before mixing.
What spices are used in these gingerbread cookies?
The spice blend includes ground ginger, ground cinnamon, ground cloves, and finely ground black pepper.
How much ginger is in the recipe?
The recipe calls for 4 teaspoons of ground ginger.
How much cinnamon is needed?
You will need 4 teaspoons of ground cinnamon for this recipe.
What amount of ground cloves is required?
The recipe uses 1.5 teaspoons of ground cloves.
Is salt included in the ingredient list?
Yes, the recipe requires 1.5 teaspoons of salt.
How many eggs are used in this recipe?
Two large eggs are needed to bind the dough.
What type of sugar is best for the butter mixture?
One cup of packed dark brown sugar is used to provide a rich, deep flavor.
Does the recipe use baking soda or baking powder?
The recipe uses both: 1 teaspoon of baking soda and 1/2 teaspoon of baking powder.
How should the butter be prepared before mixing?
One cup of unsalted butter (2 sticks) should be softened before you begin.
How long should the dough be chilled?
The dough should be divided into thirds and chilled in the refrigerator for at least one hour.
What is the recommended oven temperature?
The cookies should be baked in an oven preheated to 350°F (175°C).
How thick should I roll out the cookie dough?
Roll the chilled dough to a thickness of approximately 1/8 inch.
Why should I refrigerate the cut-out cookies before baking?
Refrigerating the cut shapes for about 15 minutes helps them maintain their shape while baking.
How long do these cookies need to bake?
Bake the cookies for 8 to 10 minutes until they are crisp but not too dark.
What is the best way to cool the cookies?
After baking, allow the cookies to cool completely on wire racks.
Can I decorate these gingerbread cookies?
Yes, you can decorate them with icing or a light dusting of powdered sugar if desired.
What is the texture of the finished cookies?
These cookies are designed to be both soft and crisp.
Is there any fiber in these treats?
Each serving contains 0.4 grams of dietary fiber.
What equipment is needed to cream the butter and sugar?
An electric mixer with a paddle attachment is recommended for creaming the butter and dark brown sugar.
Should the dough be rolled on a floured surface?
Yes, you should lightly flour your work surface before rolling out the chilled dough to prevent sticking.