Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Peppercorn Sea Salt, to taste (plus more for sprinkling)
- 1/2 cup unsalted butter (softened)
- 1 cup sugar (plus extra for rolling)
- 1/2 cup molasses
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, cinnamon, ginger, and a pinch of Peppercorn Sea Salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Molasses: Mix the molasses into the butter-sugar mixture until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape and Coat: Roll the dough into 1-inch balls, then roll each ball in sugar to coat. Place on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake and Add Salt: Bake for 10-12 minutes, or until the cookies are set but still soft in the center. Remove from the oven and immediately sprinkle with additional Peppercorn Sea Salt for a final touch of flavor.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Why Peppercorn Sea Salt?
The Peppercorn Sea Salt adds a warm, spicy complexity to these cookies, enhancing the molasses and ginger flavors while providing a unique savory-sweet twist. It’s a small addition that makes a big impact on flavor.
Pro Tip: For an extra festive touch, pair these cookies with a hot spiced cider or mulled wine!
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