Giant Gingersnaps

This oversized version of a favorite holiday cookie gets a little heat with the addition of mustard powder.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 375 Calories

Ingredients

• ¼ teaspoon salt
• 2 teaspoons baking soda
• ½ teaspoon ground allspice
• 1 large egg
• 4 teaspoons ground ginger
• ¼ teaspoon mustard powder
• ¼ teaspoon black pepper
• 2 cups flour
• 2 sticks butter, at room temperature
• ½ cup date, coconut, or brown sugar
• ½ cup raw cane sugar
• ⅓ cup date syrup
• 1 tablespoon raw cane sugar, for sprinkling

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Arrange racks in upper and lower thirds of oven. Line 2 baking sheets with parchment paper.

Step 2

Whisk together flour, ginger, baking soda, allspice, mustard powder, salt, and pepper in a bowl. Beat together butter, date sugar, and 1/2 cup raw sugar in a separate bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in syrup and egg. Reduce mixer speed to low and gradually beat in flour mixture until a soft dough forms. Turn out dough and wrap in plastic wrap; refrigerate 1 hour.

Step 3

Cut dough into 14 pieces and roll each into a ball between your hands until smooth. Transfer to prepared baking sheets, spacing at least 3 inches apart. Flatten into 2 1/2-inch rounds (about 1/2 inch thick). Sprinkle with remaining tablespoon raw sugar.

Step 4

Bake, switching positions of sheets halfway through baking, until set, 12 to 15 minutes. Let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes.