If you have ever been disappointed by mildly spiced gingerbread cookies before, these spiced gingerbread cookies are for you! Adding pepper to the perfect amount of spices, is a game changer! I dare to to try and eat just one!
Whisk flour, baking soda, baking powder, spices and salt together in a large bowl. Set aside.
Beat butter and brown sugar together in the bowl of an electric mixer until fluffy. Add eggs and molasses and mix until incorporated. Add dry ingredients and mix until just combined. Divide dough into two discs, and wrap in plastic wrap. Refrigerate until firm, about 1 hour or up to 2 days.
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Roll out dough to ¼ inch thick on a lightly floured surface. Cut into shapes of your choice and place 1 inch apart on the baking sheets. Knead scraps of dough together and re-roll out. Keep cutting cookies out until all the dough has been used.
Refrigerate until the cookies firm up again, about 15 minutes.
Bake for 10-12 minutes. Let cool and then store in an airtight container for up to 1 week.
Make sure you chill the dough after it has been made. The dough will be too sticky to roll out.
Use light or dark brown sugar. I used light for this recipe.
Chill the cookies after they have been cut out. They will hold their shape better if they go into the oven cold.
Don't be worried about flour on your cookies. It will bake off.