Ginger Snaps

Preheat oven to 375ºF. Cover baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk flour, baking soda, salt, black pepper, ground cloves, ground cinnamon and ground ginger.

In a large bowl, mix brown sugar, oil, molasses and egg. Add the flour mixture to the wet mixture in three parts, stirring just until combined between each addition.

Roll dough into 1-inch balls. Roll through the turbinado sugar. Place on prepared baking sheets, leaving 2 1/2 inches between each cookie.

Bake for 10–11 minutes. Cool for 5 minutes before moving to cooling racks.