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(Fearless Chef, p.233)

Andy developed these chewy cookies because he wanted something with a mild sweet-savory combination, which is what the cumin and pepper provide. You might serve them with Dark and Stormy Ice Cream.

(Makes about 3 dozen)

2 and 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon kosher salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

2 teaspoons finely ground black pepper

1 teaspoon cumin, toasted and ground

3/4 cup unsalted butter, softened

1 packed cup brown sugar

1 large egg

1/4 cup molasses

1/2 cup coarse sugar, for dusting

1/2 cup minced crystallized ginger (option)

  1. Sift together the flour, baking soda, salt, ginger, cinnamon,  black pepper and cumin; set aside.
  2. In the large bowl of an electric mixer, cream together the butter and brown sugar on medium-high speed until fluffy, about 1 minute. Add the egg and molasses, and mix until combined. Add the flour mixture in 3 additions, mixing just until combined before adding more. Chill the dough for at least 1 hour.
  3. Preheat oven to 375 degrees F.
  4. Place the dusting sugar in a shallow bowl. Roll the dough into 1-inch balls and roll in the sugar to coat. Place 2 inches apart on an ungreased baking sheet, and flatten slightly. For extra spiciness, press a pinch of minced crystallized ginger onto the tops of the cookies. Bake just until evenly colored on top, 8 to 10 minutes. Let cool on the pan for 2 minutes, then transfer to a cooling rack, or eat warm.