Ingredients Jump to Instructions ↓

  1. 2 1/4 cups 140g / 4.9oz All-purpose flour

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  4. 1/2 teaspoon 2 1/2ml Crushed aniseeds

  5. 1/2 teaspoon 2 1/2ml Ground cinnamon

  6. 1/4 teaspoon 1 1/3ml Baking soda

  7. 1/4 teaspoon 1 1/3ml Ground allspice

  8. 1/4 teaspoon 1 1/3ml Ground nutmeg

  9. 1/8 teaspoon 0.6ml Ground cloves

  10. 1/2 cup 99g / 3 1/2oz Unsalted butter - at room temperature

  11. 3/4 cup 120g / 4 1/5oz Firmly-packed light brown sugar

  12. 1/4 cup 59ml Light molasses

  13. 1 Egg

  14. 2 cups 396g / 13oz Confectioners' sugar - (about) - for dusting

Instructions Jump to Ingredients ↑

  1. In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg, and cloves. In a large bowl, using an electric mixer set on medium speed, beat together the butter, brown sugar, and molasses until light and fluffy, about 4 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture. Cover and refrigerate for several hours.

  2. Position a rack in the middle of an oven and preheat to 350 degrees. Butter 2 baking sheets.

  3. Scoop up pieces of the dough and roll between your palms into balls 1 1/2 inches in diameter. Place the balls on the baking sheets, spacing them about 2 inches apart.

  4. Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes. Transfer the baking sheets to racks and let the cookies cool slightly on the sheets. Place the confectioners' sugar in a sturdy paper bag. Drop a few cookies into the bag, close the top securely and shake gently to coat the warm cookies with the sugar. Transfer to racks and let cool completely. Repeat with the remaining cookies.

  5. Store in a airtight container at cool room temperature for up to 1 week.

  6. This recipe yields about 2 1/2 dozen cookies.


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