Do I have to Use Date Molasses?

Date molasses or date syrup has the same baking qualities of unsulfured molasses which is traditionally used in molasses cookies. I have tested this recipe with both varieties of molasses and they both bake beautifully and can be substituted 1:1. Simply, date molasses is made from dates where traditional molasses is the byproduct of the sugar making process. You can find date molasses online or in many Middle Eastern grocery stores.

Can These be made gluten free?

I would imagine using a 1:1 flour like Bob's Red Mill will be a fine alternative to make these gluten free, however I have not tried these cookies using any gluten free alternative flours. I would not substitute any other flours.

Can I freeze the cookies?

I prefer to bake the cookies, allow to cool then freeze vs freezing dough. Be sure cookies are wrapped and sealed and place in freezer. Remove when you are ready to enjoy - warm slightly at 200 degrees Fahrenheit for 5 minutes for that just baked warmth.

How do I store Ginger Spiced Cookies?

These cookies will stay soft and chewy for about a week. Keep stored in a sealed container for optimum freshness.

What if I don't have fresh ginger?

If you don't have fresh ginger, you can double the amount of ground ginger in the recipe.

Do I need to add the pink peppercorns?

You certainly don't need to add the pink peppercorns but they add that extra bite to the cookie. Another alternative would be to add finely chopped candied ginger in its place

Chewy Ginger Spice Cookies with Pink Peppercorns

Description

These ginger spice cookies are chewy, bold and just a hint spicy. Recipe adapted from King Arthur

Ingredients

Units Scale

Cookie Ingredients

2 2/3 cups flour (350 grams)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
3 Tablespoons pink peppercorns
1 cup unsalted butter, softened (230 grams)
3/4 cup dark brown sugar, packed (180 grams)
3/4 cup granulated sugar (150 grams)
1" piece of fresh ginger, peeled and zested or minced finely
1 large egg
1/4 date molasses (80 grams)
1 teaspoon vanilla extract

Topping Ingredients

1/2 cup granulated sugar
2 teaspoons ground ginger

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Instructions

Preheat oven to 350 degrees Fahrenheit
Line 2 sheet pans with parchment paper or silicone mat
Prepare your cookie topping, granulated sugar and ground ginger in a small bowl and set aside.
Sift or whisk your dry ingredients into a bowl: flour, baking soda, salt, cinnamon, ground ginger, ground allspice, ground nutmeg, ground cloves and pink peppercorns. Set aside.
In the bowl of a stand mixer fitted with paddle attachment or using a hand mixer, combine your butter and sugars. Mix for 3-5 minutes until pale and fluffy, scrape down sides as needed.
Add your freshly grated ginger, egg, molasses and vanilla extract. Continue to mix for another 3-5 minutes until light and smooth.
With the mixer on low, add your dry ingredients until just combined.
Scoop your cookie dough into 60 gram portions (about 1/4 cup), roll until cohesive and then roll into your sugar ginger mixture.
Place 5 cookies on your prepared sheet pan - 2 in each corner and 1 in the center. Cookies will spread, they will need the space.
Bake in the upper third of the oven for 13-15 minutes until edges are slightly browned and center is puffed.
Remove from oven and allow to cool on sheet pan for 5 minutes, then remove to cooling rack. Continue baking remaining cookies and enjoy!

Notes

If you don't have a particular spice, feel free to increase the amount of one you do have on hand. It will change the overall flavor but any combination will be incredible.
Use a microplane to zest your fresh ginger - you can also mince finely.
Pro tip: before measuring your molasses, spray your measuring cup with baking spray - this will help the molasses to slide out effortlessly and leave nothing behind.
These parchment sheets are one of my favorite baking tools - pick up a pack and keep on hand!
You are welcome to substitute the date molasses for unsulfured molasses - DO NOT use Blackstrap Molasses - blackstrap is very bitter and not suited for baking
If you don't have pink peppercorns on hand, you can sub candied ginger in it's place or simply leave out.