Ingredients

The following ingredients have 50 Servings
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamon
  • 1/4 teaspoon black pepper (freshly ground )
  • 1 cup butter (softened)
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup dark molasses
  • 1 cup powdered sugar

Instruction

  • In a large bowl whisk the flour, baking powder, baking soda and salt until combined well.
  • Add the ground cinnamon. ground cloves, ground cardamon and ground black pepper to bowl and whisk to blend the ground spices with the flour mixture. Set aside.
  • In a separate large mixing bowl beat the softened butter with the granulated sugar until fluffy. Add the egg and beat for one minute. 
  • Add the dark molasses to the bowl and beat until the molasses is completely combined with the sugar mixture.
  • Add the flour to the bowl with the wet ingredients in increments beating on low with a hand mixer until all of the flour is mixed in. If your mixer begins to strain switch to a wooden spoon.
  • Cover the bowl with plastic wrap and refrigerate until firm, about 1 hour or can be chilled over night if necessary.
  • Preheat the oven to 375 F. if using aluminum baking sheets and 350 F. if using dark non-stick cookie sheets.
  • Once the dough has chilled form balls with a dough scoop or a tablespoon. Roll into balls and place on a greased or parchment paper covered cookie sheet. allow 2 inches between each cookie.
  • Bake 12 to 14 minutes or until the cookie is a light golden brown. Remove the baked cookies from the oven and allow to cool for 5 minutes before dusting the warm cookies with sifted powdered sugar.
  • Transfer the cookies to a cooling rack and allow to cool.
  • Store cooled cookies in an air tight container for up to a week. Freeze cookies for up to three months if needed.