Extra-Spicy Gingersnaps

Ingredients

• 2 teaspoons baking soda 
• 1 cup firmly brown sugar dark packed
• 0.4 lb butter 
• 0.5 teaspoon mustard dry
• 1 large eggs 
• 2 cups flour all-purpose
• 3 tablespoons granulated sugar 
• 0.5 teaspoon ground cardamom 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 2 teaspoons ground ginger 
• 0.3 cup blackstrap molasses 
• 0.3 teaspoon salt 
• 0.5 teaspoon pepper white

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• plastic wrap

Directions

1. Mix flour, baking soda, ginger, cinnamon, mustard, pepper, cardamom, cloves, and salt.
2. In a large bowl, with a mixer on high speed, beat 3/4 cup butter with brown sugar until well blended.
3. Add egg and molasses; beat until fluffy.
4. Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.
5. Divide dough in half, shape each half into a ball, wrap in plastic wrap, and pat into a flat cake. Freeze about 20 minutes, or chill 1 to 2 hours until firm.
6. Shape dough into 1-inch balls.
7. Roll to coat with granulated sugar, and set at least 2 inches apart on buttered baking sheets.
8. Bake cookies in a 350 oven until slightly darker brown on the bottom, about 10 minutes (if using 1 oven, switch pan positions after 5 min.).
9. Cool on pan about 5 minutes, then transfer cookies to racks to cool.
10. Serve, or store airtight.