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Ingredients

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

Nutrition Info

374.6 calories carbohydrate: 64.2 g cholesterol: 48.1 mg fat: 13.7 g fiber: 0.6 g protein: 2.5 g saturatedFat: 8.5 g servingSize: - sodium: 327.2 mg sugar: 7.6 g transFat: : - unsaturatedFat: : -

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.
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.
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.
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.

14 cookies

Mustard powder gives this oversized version of a favorite holiday cookie a little bite.