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


Recipe Summary

20 mins
15 mins
40 mins
1 hr 15 mins
14 cookies


Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

375 calories; protein 2.5g 5% DV; carbohydrates 64.2g 21% DV; fat 13.7g 21% DV; cholesterol 48.1mg 16% DV; sodium 327.2mg 13% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
These are OK. Not as spicy as I hoped even though I doubled the mustard powder and added candied ginger I had on hand. Also I thought there was no reason to make them "giant" so I made them normal sized cookies...started with about 1" sized balls of dough which I flattened and sugared. These cookies really spread out when baking and made really thin cookies...thin and kind of ugly. Maybe if I had made them giant they would have worked better but I doubt it. They are good but I would not make this recipe again. Also I missed the usual cinnamon which can be spicy itself. So far favorite from this site is Grandma's Ginger Snaps. Read More