Ruth'S Pepperkocker
These spicy, chewy ginger cookies with warm molasses and aromatic spices are perfect for holiday gatherings or cozy afternoons with a cup of tea.
Ingredients
Instructions
- Cream shortening and sugar.
- Add beaten egg and molasses, then blend well.
- Add sifted dry ingredients: flour, salt, baking soda, cinnamon, ginger, and cloves.
- Mix well and chill the dough.
- Roll small amounts of dough to 1/4-inch thickness on a floured surface.
- Cut into circles or roll into small balls and flatten to 1/4-inch with the bottom of a glass.
- Bake at 360°F (182°C) for 10 minutes.
Tips & Substitutions
For a spicier flavor, consider increasing the ginger or adding a pinch of nutmeg. If you lack shortening, unsalted butter can work as a substitute, but the texture may slightly vary. Make sure to chill the dough for at least an hour to make rolling easier. For a fun twist, try adding chopped nuts or chocolate chips for a different texture.
Serving Suggestions
These Pepperkocker cookies are delightful on their own, but they pair beautifully with a warm cup of tea or coffee. For a festive touch, serve with a side of whipped cream or a scoop of vanilla ice cream. They also make a great addition to holiday cookie trays alongside Meringue Mint Cookies or Aunt Kay Kay'S Puppy Chow for a variety.
Storage & Reheating
Store leftover Pepperkocker in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. To reheat, simply place them in a 350°F oven for a few minutes until warmed through, which will help restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Pepperkocker contains roughly 396 calories, with 5g protein, 56g carbohydrates, and 19g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2082mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may alter the texture slightly, making the cookies denser. Start by substituting half of the all-purpose flour with whole wheat and adjust according to your preference.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, you can add a bit more sifted flour, a tablespoon at a time, until it reaches a workable consistency. Alternatively, chilling the dough longer can help make it easier to handle.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges when done. They may look soft in the center but will firm up as they cool. Keep an eye on them, as baking times can vary based on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).