Spiced Rye Ginger Cookies

By Leite's Culinaria

Ingredients

Butter (for the baking sheets)
2 cups medium rye flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground ginger
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup granulated sugar
1/2 cup mild vegetable oil
1 large egg
1/4 cup molasses
1/3 cup coarse sparkling sugar or 1/3 cup (66 g) granulated sugar

Prep Time20mins
Cook Time15mins
Servings24

Instructions

Make the dough

Preheat the oven to 325°F (165°C). Lightly butter two rimmed baking sheets (or line with parchment paper).

In a medium bowl, whisk together the flour, baking soda, salt, and spices.

In a large mixing bowl, use a hand whisk, an electric hand mixer, or a stand mixer fitted with the whisk attachment to beat the sugar and oil until well combined. Add the egg and whisk until smooth.

Stir in the molasses, followed by the dry ingredients, and mix well. The dough may be covered and refrigerated at this point for several hours, if desired, and to help reduce spreading during the bake time.

Shape and bake the cookies

Use a spoon (or a tablespoon cookie scoop) to portion 1 1/4-inch (3-cm) balls of dough. Roll the dough balls in granulated or sparkling sugar to coat before placing onto the prepared baking sheets. Leave 2 inches (5 cm) between the balls on all sides as they'll spread as they bake.

Bake the cookies until they're puffed and the edges are set, 12 to 15 minutes. Remove the cookies from the oven and leave on the rimmed baking sheets to cool completely. Cookies will keep for several days at room temperature in an airtight container, and can be frozen for longer storage.