Ginger-Allspice Molasses Crinkle Cookies with Black Pepper
Ginger-Allspice Molasses Crinkle Cookies with Black Pepper
These cookies bake up chewy in the middle with sugar-crackled tops and a deep, dark molasses flavor. Ginger and allspice lead the spice blend, while a pinch of freshly ground black pepper adds a gentle back-of-the-throat warmth that keeps every bite interesting. They are the cookie jar staple that tastes like the holidays all year long.
What You'll Need
Fresh, fragrant spices make all the difference here, so check that your jars still smell vivid before you start.
The Spiced Dry Mix
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 tbsp Organic Ginger Powder
- 1 1/2 tsp Organic Cassia Cinnamon Powder
- 1 tsp Organic Allspice Powder
- 1/2 tsp Organic Nutmeg Powder
- 1/2 tsp freshly ground Organic Black Peppercorns
- 3/4 tsp Fine Ground Himalayan Pink Salt
The Dough and Coating
- 3/4 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg, room temperature
- 1/4 cup unsulphured molasses
- 1 tsp vanilla extract
- 1/3 cup turbinado or granulated sugar, for rolling
- 1/2 tsp Organic Cassia Cinnamon Powder, for the coating
- Flaky salt (optional, for sprinkling before baking)
Step by Step
Whisk the spiced flour
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, nutmeg, black pepper and fine salt until the spices are evenly distributed and no clumps remain.
Cream the butter and sugar
Beat the butter and brown sugar on medium speed for 2 to 3 minutes, until fluffy and pale. Beat in the egg, molasses and vanilla until the mixture looks smooth and glossy.
Make the dough
Add the dry ingredients in two additions, mixing on low just until no flour streaks remain. The dough will be soft and a little sticky, which is exactly right.
Chill
Cover the bowl and refrigerate for at least 1 hour. Chilled dough rolls neatly and holds its shape in the oven, giving you thicker cookies with deeper cracks.
Shape and coat
Heat the oven to 350°F and line two sheet pans with parchment. Stir the turbinado sugar and 1/2 teaspoon cinnamon together in a shallow dish. Roll the dough into 1 1/2 tablespoon balls, then roll each one generously in the cinnamon sugar.
Bake
Arrange the balls 2 inches apart and bake one pan at a time at 350°F for 10 to 11 minutes, until the tops are crackled and the edges are set but the centers still look slightly underdone.
Cool
Rest the cookies on the hot pan for 5 minutes so the centers finish setting, then transfer to a wire rack. They will stay soft and chewy for days in an airtight container.
For extra-dramatic crinkles, roll the dough balls in the sugar twice. The second coat clings to the first and cracks into a snowy, glittering pattern as the cookies spread.
The Spices Behind the Cookies
Common Questions
Why add black pepper to a cookie?
Black pepper has a long history in gingerbread and spice cakes. A small amount does not taste peppery. It sharpens the ginger and adds a subtle warmth that lingers after each bite. Grind it fresh and fine for the best aroma.
Can I skip chilling the dough?
You can, but the cookies will spread more and turn out thinner and crisper. Chilling firms the butter and gives you thick, chewy cookies with well-defined crackled tops.
Can I use blackstrap molasses?
Blackstrap is much more bitter and robust than standard unsulphured molasses. If you use it, replace only half of the molasses with it and make up the rest with regular molasses so the spices still shine.
How do I get a chewy center?
Pull the cookies from the oven while the middles still look a touch soft. They keep cooking on the hot pan, and that resting time sets a tender, chewy center.
How should I store and freeze them?
Keep baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze sugar-rolled dough balls and bake them straight from the freezer, adding 1 to 2 minutes to the bake time.
