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Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut sugar
- 1 tablespoon molasses
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground clove
- Pinch of ground black pepper
- 1 cup white whole wheat flour
Details
Adapted from fakefoodfree.com
Preparation
Step 1
In the bowl of a mixer fitted with the paddle attachment, combine the butter and sugar. Cream on medium-high for 45 to 60 seconds, scraping the sides of the bowl as needed.
Add the molasses and mix for 30 more seconds.
Add the salt, cinnamon, nutmeg, ginger, clove and black pepper. Turn the mixer to low and slowly add the flour. Mix just until the ingredients are incorporated, scraping the bowl as needed.
Transfer the cookie dough to a sheet of plastic wrap. Form into a ball, wrap and refrigerate for 1 hour.
Preheat the oven to 350 degrees F.
Roll the dough out on a floured surface or between two sheets of parchment paper to about ¼ inch thickness. Cut into your desired shapes.
Bake on an ungreased baking sheet for 8 minutes. Until the cookies are firm and the edges slightly browned. Cool 5 to 7 minutes before removing them from the baking sheet.
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