Spiced Rye Ginger Cookies King Arthur Flower Yield:22 cookies Cookies 2 cups/212 grams medium rye flour 1 tsp baking soda ½ tsp salt 2 tsp ginger ¾ tsp black pepper ½ tsp cinnamon ½ tsp cardamom ¾ cup/149 grams granulated sugar ½ cup/99 grams vegetable oil 1 large egg ¼ cup/85 grams molasses Coating ⅓ cup/76 grams coarse sparking sugar or ⅓ cup/66 grams granulated sugar Preheat the oven to 325o. Lightly grease or line with parchment two baking sheets. Weigh your flour; or measure by gently spooning it into a cup, then sweeping off any excess. 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 1¼ inch balls of dough. Roll the dough balls in granulated or sparkling sugar to coat before placing on to the prepared baking sheets. Leave 2 inches 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.

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