3-1/2 cups flour
2 teaspoons baking powder
1-1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon black pepper
1 cup butter, softened
1 cup granulated sugar
1/4 cup dark molasses
1 egg
Powdered sugar

Combine flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper in large bowl.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms. Shape dough into disk; wrap in plastic wrap and refrigerate until firm or up to three days.
Preheat oven to 350 degrees. Roll dough into 1-inch balls. Place 2 inches apart on greased cookie sheets.
Bake for 12 minutes or until golden brown. Transfer cookies to wire racks; dust with sifted powdered sugar. Cool completely. Cover tightly and store at room temperature or freeze up to three months.

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