Ingredients
1/2 C granulated sugar
1/2 C brown sugar
1/2 C unsalted butter ( soften at room temperature )
1 egg
3 tbs molasses
1 c plus 2 tablespoons of all-purpose flour
2 tsp ground ginger
1/2 tsp all spice
1 tsp cinnamon
1/2 tsp honey
2 tsp baking soda
1/2 tsp Salt optional
1/2 freshly ground pepper
Instructions
Preheat oven to 325 degrees spray a baking sheet
In a large bowl, cream 1/4 of granulated sugar, all the brown sugar, and the butter together until light and fluffy.
Beat in the egg and molasses until blended.
In a medium bowl, combine the flour, ginger, all spice, cinnamon, baking soda, ( salt is optional), honey, pepper and stir until all blended.
Add the flour mixture to the butter mixture and stir until smooth.
Cover and refrigerate the dough for at least 30 minutes or up to 2 days.
Roll teaspoons of the chilled dough into 3/4 -inch balls.
Roll the balls in the remaining 1/4 cup granulated sugar.
Place 2-3 inches apart on the prepared cookie sheet.
Flatten each cookie slightly with 2 fingers.
Bake for 8-10 mins..or until done ( do not over bake ) or until golden brown.
Store in an airtight container up to 3 weeks
Makes about 40 cookies. Serve with hot chocolate , milk, cider , tea or coffee....enjoy for pumpkin month and the Thanksgiving season.
