Spiced Rye Ginger Cookies

2 c

medium rye flour

1 tsp

baking soda

½ tsp

salt

2 tsp

ground ginger

¾ tsp

ground black pepper

½ tsp

ground cinnamon

½ tsp

ground cardamom

¾ c

granulated sugar

½ c

vegetable oil

1 lg

eggs

¼ c

molasses

COATING

⅓ c

coarse sparkling sugar or 1/3 cup (66g) granulated sugar

Spiced Rye Ginger Cookies

With their bendy centers and slightly crunchy edges, these cookies are the perfect combination of soft and crisp. Rye flour is their not-so-secret ingredient, enhancing both the cookies’ texture and their complex and alluringly spicy flavor.

22 cookies

Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside. In a large mixing bowl, using either a hand whisk, an electric mixer, or a stand mixer, whisk the sugar and oil until combined. Add the egg and whisk until smooth. Stir in the molasses. Add the dry ingredients to the bowl and stir until well combined.

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

Bake the cookies for 12 to 15 minutes, until they’re puffed and their edges are set. Remove the cookies from the oven and cool completely right on the pan. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.