This recipe borrows liberally from Peg Bracken’s Elevator Lady Cookies from her classic “The I Hate to Cook Book”, but changes up the spicing to make it over into a spicier, sassier version.
- 1 cup sugar
- 3/4 cup canola oil
- 1 egg
- 1/4 cup molasses
- 2 cups flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 1/2 cup finely chopped crystallized ginger
- 1/2 cup turbinado-style coarse sugar
- Preheat oven to 375F. Line two large cookie sheets with parchment.
- In a large mixing bowl, combine the sugar, canola oil, egg and molasses, and stir until smooth.
- In a second bowl, sift together the flour, baking soda, salt, cinnamon, ground ginger, cardamom and black pepper, Add to the wet ingredients, along with the crystallized ginger, and stir just until the dough comes together. Cover with plastic wrap and refrigerate for half an hour, or until the dough is quite firm.
- Using your hands, roll the chilled dough into 1-inch balls, and roll in the coarse sugar to coat.
- Place 2 inches apart on prepared baking sheets, and bake in preheated oven for 10 to 12 minutes or until edges are firm and the tops are crackled all over. Let cool on the cookie sheets for about 5 minutes, then transfer to a wire rack to cool completely.
If you can manage to get your hands on some grains of paradise, try substituting them for the black pepper of this recipe – the flavour is similar to pepper, but with a floral tea-like note that’s makes these cookies even more delicious than they already are.
- Category: Dessert