Directions:
- Grease cookie sheets; set aside.
- Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper in large bowl; stir to combine.
- Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy scraping down side of bowl once.
- Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side of bowl once. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.
- Preheat oven to 350°F.
- Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown.
- Remove cookies with spatula to wire racks. While warm, dust or roll with sifted powdered sugar. Cool completely.
- Store tightly covered at room temperature or freeze up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 543.89 Kcal (2277 kJ) | ||
| Calories from fat | 218.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.27g | 37% | |
|---|---|---|---|
| Cholesterol | 84.26mg | 28% | |
| Sodium | 244.75mg | 10% | |
| Potassium | 365.21mg | 8% | |
| Total Carbs | 75.95g | 25% | |
| Sugars | 33.08g | 132% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 6.63g | 13% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 100.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 424.59 Kcal (1778 kJ) | ||
| Calories from fat | 170.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.94g | 37% | |
|---|---|---|---|
| Cholesterol | 65.78mg | 28% | |
| Sodium | 191.06mg | 10% | |
| Potassium | 285.11mg | 8% | |
| Total Carbs | 59.29g | 25% | |
| Sugars | 25.83g | 132% | |
| Dietary Fiber | 1.55g | 8% | |
| Protein | 5.18g | 13% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 1.1mg | 8% | |
| Calcium | 78.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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