Giant Gingersnaps Recipe

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.