Add these fall-flavored treats to your Thanksgiving table.
Makes 9 Jumbo Cookies – the recipe is easily doubled for larger families.
2 cups (212g) medium rye flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
½ teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
3/4 cup (149g) granulated sugar
1/2 cup (99g) vegetable oil
1 large egg
1/4 cup (85g) molasses
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Measure the rye flour by spooning it into a cup, then sweeping off any excess.
In a large mixing bowl of an electric mixer combine the flour, sugar, baking soda, salt, and spices. Blend on low until the ingredients are well mixed together.
Combine the egg, oil, and molasses in a measuring cup. While the mixer is running on low speed, pour the egg mixture into the flour mixture until completely combined.
Use a ¼ cup scoop to form the cookies and drop them onto the parchment paper at least two inches apart.
Bake the cookies for 20 minutes, switching the pans after 10 minutes.
Remove the cookies from the oven, and sprinkle the tops with about 2 tablespoons of granulated sugar while very hot. Let cool at room temperature for several hours.
Store cookies, well wrapped, at room temperature for several days or freeze for longer storage.