Yield: Makes 9 large cookies

  • 2 cups all-purpose flour
  • 1 Tbsp. natural (not Dutch-processed) cocoa powder
  • 1 Tbsp. dried ground ginger
  • 3/4 tsp. baking soda
  • 3/4 tsp. ground black cardamom
  • 1/2 tsp. freshly ground pepper
  • 1/2 cup unsalted butter, at room temp.
  • 3 Tbsp. grated fresh ginger
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar (plus extra for rolling the cookies, optional)
  • 1/2 tsp. kosher salt
  • 1/2 cup unsulfured light molasses


  1. Sift the flour, cocoa poster, powdered ginger, baking soda, cardamom and pepper into a bowl.
  2. Use an electric mixer/beaters to beat the butter and creamed sugar on low speed until smooth, 1-2 minutes. Add the sugars and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4-5 minutes.
  3. Add the molasses and fresh ginger and mix until well combined. Scrap down the sides of the bowl, and then add the flour mixture. Mix on low speed just until uniform in texture.
  4. Using a rubber spatula, scrape the dough out into an airtight container or onto a piece of plastic wrap. Cover the container, or shape dough into a disk in the wrap, and refrigerate for at least 3 hours and up to 5 days.
  5. Preheat oven 350F. Line a baking sheet with parchment paper (or lightly grease).
  6. Roll 1/4 cup portions of the dough into balls, then roll the balls in sugar (–I skipped this part). Slightly flatten and place on baking sheet, at least 2 inches apart.
  7. Bake 11-13 minutes, or until crackly on top but still somewhat soft to the touch, rotating pan midway through.
  8. Let cool on the baking sheet for 10 minutes, and then remove. The surface will get firmer as they cool.

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