Ingredients:
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7 tablespoons unsalted butter, melted and cooled
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1/2 cup (100g) granulated sugar
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1/4 cup (50g) dark brown sugar, firmly packed
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1 large egg yolk
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1 1/2 cups (190g) all purpose flour
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2 1/2 tablespoons (20g) of Lions Brew Gingerbread grounds - finely ground and sifted
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2 tablespoons unsulphured molasses
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2 tablespoons whole milk
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1/2 teaspoon vanilla extract
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1/2 teaspoon of salt
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1/2 teaspoon baking soda
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1/8 teaspoon cayenne pepper, (optional)
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A pinch of ground black pepper, (optional)
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Additional granulated sugar for rolling
Instructions:
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Preheat oven to 315°F and line baking sheets with parchment paper.
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Place Lions Brew grounds into a spice grinder. Grind into a fine powder then sift to remove any grounds that may remain that are too large and/or hard.
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In a large mixing bowl, combine the melted, cooled butter, sugars, vanilla extract, cayenne pepper, and black pepper, and mix well. Add in the egg yolk, molasses, and milk, and stir until completely combined.
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In a separate bowl, whisk together flour, ground and sifted Lions Brew Gingerbread, salt, and baking soda. Gradually add the dry ingredients into the wet ingredients until everything comes together.
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Scoop cookie dough into 2-teaspoon-sized portions. Shape into balls, then place into the remaining granulated sugar and roll until evenly coated.
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Transfer to baking sheet, and place them 2" inches apart.
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Place into preheated oven and bake for 18 minutes. Remove from oven and using the clean, flat, bottom of a glass, firmly press down to flatten the cookies. Return to oven a bake for another 1 to 2 minutes.
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Let them cool completely on the baking sheet before removing.
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Enjoy with a tall, cold glass of milk!