makes roughly 3 dozen
2-3/4 Cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1-3/4 Cups sugar
2-1/2 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Allspice
1/4 tsp Pepper, Finely Ground
1 Cup unsalted butter, softened
1/2 tsp Vanilla Extract
Preheat oven to 350 degrees, and line a rimmed baking sheet with parchment paper.
Sift together the flour, baking soda and powder, and the salt. Then, in a separate bowl, mix together the sugar, cinnamon, ginger, cardamom, allspice, and black pepper. Remove 1/4 Cup of this sugar-spice mixture and reserve in a separate bowl (you will roll the cookie dough in this later).
Use an electric mixer on low speed to beat room-temperature butter with the remaining sugar-spice mixture till well-combined and fluffy. Add the egg and vanilla and continue to beat with the mixer, until ingredients are thoroughly combined. A little bit at a time, add the flour mixture to the butter-egg-sugar dough, beat until just combined.
Make Tablespoon-sized balls of dough, and roll each ball in the reserved sugar-spice mixture before placing on parchment-lined baking sheet. Sprinkle any leftover sugar over the dough-balls, before baking in the oven for 8-10 minutes.
Remove cookies to a cooling rack and allow to cool at least 10 – 15 min before serving. Store any leftover cookies (as if there will be any left!) in a sealed container for up to one week.