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Spicy Black Peppercorn Molasses Cookie Recipe to benefit Cookies for Kids' Cancer
You can make these spicy cookies with freshly ground pepper, molasses, cinnamon, and ginger with this recipe created by Jesse Szewczyk. We are donating 25% of the proceeds from each gift set to Cookies For Kids’ Cancer, a non-profit dedicated to raising funds for pediatric cancer research. Choose a FinaMill in one of six beautiful colors. You’ll receive it along with two FinaPods for your whole spices, two packages of FinaSpice, one Pink Himalayan Salt and one Black Tellicherry Peppercorns, and a recipe for Spicy Black Peppercorn Molasses Cookies created exclusively for FinaMill by Chef Jesse Szewczyk . With 25% of the proceeds benefitting Cookies For Kids' Cancer, you can bake this delicious cookie and be a good cookie at the same time! You can bake a difference! Find out how to have your own bake sale @CookiesforKidsCancer
FinaMill Gift Set to benefit Cookies for Kids' Cancer:
Help Cookies for Kids' Cancer:
Spicy Black Peppercorn Molasses Cookie Recipe
by Jesse Szewczyk
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Makes 12 to 14 large cookies
These large, crackly molasses cookies are the perfect treat for people who like cookies that strike the perfect balance between soft and cakey yet pleasantly chewy. They are tender, spicy, and full of warm holiday flavor. Don't be afraid of the black pepper in the recipe. It gives the cookies a warm, peppy kick that elevates the cinnamon and ginger to create a pleasantly spiced flavor not unlike a gingersnap.
INGREDIENTS
3 cups spooned and leveled all-purpose flour (384 grams)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly ground FinaSpiceTellicherry black peppercorns
1 teaspoon freshly ground FinaSpice salt
1½ sticks (12 tablespoons/170 grams) unsalted butter, softened
1¼ cup (250 grams) packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
⅓ cup (79 ml) unsulphured molasses
¾ cup (150 grams) turbinado sugar, for rolling
2 teaspoons vanilla extract
DIRECTIONS
In a medium mixing bowl whisk together the flour, baking soda, cinnamon, ginger, black pepper, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat on medium speed,
scraping the sides and bottom of the bowl halfway through, until smooth and fluffy, 2 to 3 minutes. (Alternatively, use a hand mixer and large mixing bowl.) Turn the mixer off and add the egg, egg yolk, molasses, and vanilla extract. Mix on medium speed until very fluffy and lightened in color slightly, 2 to 3 minutes. With the mixer running on low speed, gradually add the flour mixture, beating just until a soft dough forms with no pockets of dry flour. Tightly wrap the mixing bowl in plastic wrap and refrigerate for at least 3 hours, up to overnight.
Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats. Place the turbinado sugar in a shallow mixing bowl.
Using a heaping ¼ cup measuring cup, portion out the dough and roll into large balls. Roll the dough balls in the turbinado sugar and place at least 3 inches apart on the prepared baking sheets, 6 to 8 per tray. (If the dough is too hard to easily scoop, let sit at room temperature for 5 minutes and try again.) Bake both pans at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops crack and puff slightly, 15 to 18 minutes. Immediately tap the hot baking sheets on the counter to deflate the cookies slightly and let cool on the baking sheets.
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Do you want to experience the difference that freshly ground spices make? Find out more at
A revolution in spice grinding, FinaMill is the first-of-its-kind electric spice grinder with interchangeable pods that changes spice grinding forever.”
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00:00:00 - Benefit for Cookies for Kids' Cancer
00:00:36 - Spicy Ginger Cookie Recipe