1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon black pepper
½ cup unsalted butter
¼ cup sugar
¼ cup light brown sugar
3 tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon grated ginger
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Combine the flour, baking soda, ground ginger, cinnamon, salt and pepper in a large bowl. Whisk to combine and evenly distribute the spices.
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon black pepper
large bowl
measuring spoons
measuring cups
whisk
Add the butter, sugar and brown sugar to a large bowl if using a hand mixer, or a stand mixer bowl fitted with the paddle attachment. Mix on medium speed until they are light and fluffy, about 1 minute.
½ cup unsalted butter
¼ cup sugar
¼ cup light brown sugar
stand mixer
Add the molasses, vanilla and grated fresh ginger. Mix until combined and scrape down the bowl.
3 tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon grated ginger
spatula
Add the dry ingredients to the bowl. If using a hand mixer, switch to a rubber spatula and fold in the dry ingredients. If using a stand mixer, mix on low speed until the dry ingredients are just combined. Do not overmix.
Scoop the dough by the tablespoon and evenly space 8 portions across a June Pan, leaving at least 2” between cookies for spreading.
June Pan
ice cream scoop
Place the June Pan on the middle shelf of the June Oven. Bake the cookies 10 minutes, until they are dark brown and crispy. June will notify you when the cookies are ready. If desired, follow on-screen instructions to continue baking.
Remove the June Pan from the June Oven and transfer it to a cooling rack. Allow the cookies to cool 3 minutes on the June Pan before transferring them to a cooling rack to cool completely.
cooling rack
flip spatula
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
Cool the June Pan completely before scooping the next batch of 8 cookies. You can run the June Pan under cool water and dry it to speed this process.
Place the June Pan on the middle shelf of the June Oven. Bake the cookies 10 minutes, until they are dark brown and crispy. June will notify you when the cookies are ready. If desired, follow on-screen instructions to continue baking.
Remove the June Pan from the June Oven and transfer it to a cooling rack. Allow the cookies to cool 3 minutes on the June Pan before transferring them to a cooling rack to cool completely.
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
Cool the June Pan completely before scooping the last batch of 8 cookies. You can run the June Pan under cool water and dry it to speed this process.
Place the June Pan on the middle shelf of the June Oven. Bake the cookies 10 minutes, until they are dark brown and crispy. June will notify you when the cookies are done. If desired, follow on-screen instructions to continue baking.
Let the cookies cool completely on wire racks before serving. Store leftover cookies in an airtight container at room temperature for up to 1 week.
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