# Sichuan Peppercorn Gingersnap Cookies

Cuisine: chinese · Time: 30 minutes · Servings: 16

## Ingredients

- 2 cups  all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons freshly ground Sichuan peppercorns ((*Footnote 1))
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 3/4 teaspoon salt
- 3/4 cup vegetable oil ((or other neutral oil))
- 1  large egg
- 1/4 cup  molasses
- 1 cup  packed light brown sugar
- 1/2 cup Demerara sugar
- 1 teaspoons coarsely ground Sichuan peppercorns

## Steps

1. Preheat the oven to 375ºF (190ºC).
2. Mix dry ingredients: Whisk together flour, baking soda, Sichuan peppercorns, ground ginger, ground cloves, ground cinnamon, allspice, and salt in a medium sized bowl.
3. Mix wet ingredients: In a separate large bowl, combine vegetable oil, egg, molasses, and light brown sugar. Whisk together until smooth and the oil is fully incorporated. You should not see oil floating on the top of the bowl.
4. Form the cookie dough: Mix the dry ingredients into the wet, until no patches of dry remain and it forms a soft dough.
5. Mix the topping: Mix the Demerara sugar and 1 teaspoon Sichuan peppercorns together in a shallow bowl.
6. Shape cookies: Line two baking sheets with parchment paper. Scoop 2 tablespoons of dough, and roll it between your palms to make a ball. Roll the dough ball in the spiced sugar to coat on all sides, and place on the lined baking sheet, about 3” (7cm) apart. Press the cookie dough ball to flatten slightly.
7. Bake cookies: Bake for 8 to 10 minutes. Cookies will appear spread and crackly on top, and be barely set in center. It will firm up significantly once cooled off.
8. Rest and serve: Once baked, let the cookies cool off completely before serving.

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Source: omnivorescookbook — https://omnivorescookbook.com/sichuan-peppercorn-gingersnap-cookies/
Page: https://findfood.fun/en/recipes/7693
Language: en