Ingredients

• 1 tablespoon Ground Buffalo Ginger Root
• 1 tablespoon ground Heirloom Vietnamese Cinnamon
• 1-1/2 teaspoons freshly grated nutmeg 
• 1 tablespoonallspice
• 1-1/2 teaspoons freshly ground Vine-Ripened Black Peppercorns
• 1-1/2 teaspoons dry mustard 
• 4 cups all-purpose flour, more if needed 
• 2 cups white whole wheat flour 
• 3/4 teaspoon baking soda 
• 1/4 teaspoon baking powder 
• 1/4 teaspoon salt
• 2 sticks unsalted butter at room temperature 
• 1-1/4 cups dark brown sugar 
• 2 large eggs 
• 2 tablespoons extra virgin olive oil
• 1 cup molasses 

Directions

Step 1

In a small bowl, whisk together the ginger, cinnamon, nutmeg, allspice, black pepper, and dry mustard. In a large bowl, thoroughly whisk together the flours, baking soda, baking powder, and salt, then whisk in the spice mix (this helps to ensure even distribution).

Step 2

Cream the butter and sugar until light and smooth. Beat in the eggs, olive oil, and molasses. When fully incorporated, add the flour mixture at a very low speed, in two or three batches, and mix until a dough forms. If the dough is too wet, add more all-purpose flour, 1 tablespoon at a time. Transfer the dough to a large piece of parchment paper and flatten it, then wrap it up in the paper and chill until firm, about 3 hours. 

Step 3

To make the cookies, heat your oven to 350°F. Working with half the dough at a time, roll it out on a large piece of parchment paper dusted with flour to about 1/4-inch thick. Use cookie cutters to make your desired shapes and a large metal spatula to transfer the cookies to ungreased cookie sheets. Bake for 12 to 15 minutes depending on size. Cool for 10 minutes before transferring the cookies to racks to finish cooling. Ice as desired.