(± 18 pc)
175 g all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
75 g (packed) dark brown sugar
125 g unsalted butter, room temperature
1 large egg
2 tablespoons GIMBER
2 tablespoons sesame seeds
Instructions
Arrange racks in lower and upper thirds of oven; preheat to 180°C. Line 2 baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, nutmeg, salt, and pepper in
a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, and butter in a large bowl, scraping down sides halfway through beating, until light and uffy, about 3 minutes. Reduce mixer speed to low. Add egg, GIMBER; beat just to blend. Add our mixture; beat on low speed just to blend.
Using a tablespoon measure, scoop out dough. Transfer to prepared baking sheet. Sprinkle cookies with sesame seeds.
Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool. Store.
(± 18 pc)
175 g all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
75 g (packed) dark brown sugar
125 g unsalted butter, room temperature
1 large egg
2 tablespoons GIMBER
2 tablespoons sesame seeds
Instructions
Arrange racks in lower and upper thirds of oven; preheat to 180°C. Line 2 baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, nutmeg, salt, and pepper in
a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, and butter in a large bowl, scraping down sides halfway through beating, until light and uffy, about 3 minutes. Reduce mixer speed to low. Add egg, GIMBER; beat just to blend. Add our mixture; beat on low speed just to blend.
Using a tablespoon measure, scoop out dough. Transfer to prepared baking sheet. Sprinkle cookies with sesame seeds.
Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool. Store.