Chewy gingerbread-peppercorn cookies

By darusts

Ingredients

• 2 1/4 cups flour
• 2 t ground ginger
• 1 t baking sold
• 1 t cinnamon
• 1 t freshly ground black pepper
• 1/2 t ground cloves1/2 t fine salt
• 1 stick butter at room temperature
• 1 c sugar
• 1 lg egg
• 1/3 c molasses
• 1/4 c coarse white sanding sugar
• 2 Ts red peppercorns, lightly crushed

Preparation

Step 1

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.

Wish together flour,ginger,baking sofa, cinnamon, black pepper, cloves and salt in a medium bowl. Set aside.

Beat the butter and granulated sugar with a electric mixer on medium- high speed until well combined, about 3 minutes. Add the egg and molasses and beat until the color lightens, about 3 mins. Add the flour mixture and mix on low until well blended.

Combine the red peppercorns that have been crushed with the sand sugar. Form dough into 2inch balls and roll into the peppercorn sugar. Place on parchment paper cookie sheet and Bake at 3:30 for 10 - 12 mins.