Sichuan Peppercorn Gingersnap Cookies by Omnivores Cookbook

Ingredients

• 2 1/4 cup all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tbsp sichuan peppercorns, toasted and ground
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk together the flour, ground ginger, baking soda, cinnamon, ground cloves, ground Sichuan peppercorns, and salt in a medium bowl until well combined.
3. Cream the butter and 3/4 cup of the sugar in a large bowl with an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in the egg and molasses until fully incorporated, scraping down the sides as needed.
5. Add the dry ingredients to the wet mixture and mix on low speed until just combined.
6. Roll the dough into 1-inch balls and roll each ball in the remaining 1/4 cup of sugar to coat thoroughly.
7. Place the balls 2 inches apart on the prepared baking sheets.
8. Bake for 10 to 12 minutes until the edges are set and the tops are slightly cracked.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.