4 cups unbleached all-purpose flour

2 cups pure cane sugar

4 eggs

1 teaspoon baking powder

1 tablespoon cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

¼ teaspoon ground black pepper

¼ teaspoon allspice

¼ teaspoon ginger

4 tablespoons minced candied orange peel (optional)

Powdered sugar for dusting

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Preheat oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, beat eggs and sugar together until light and fluffy.
In a separate bowl, whisk together flour, baking powder, and all spices.
Gradually add the dry mixture to the egg-sugar mixture, stirring until a thick dough forms.
Fold in candied orange peel if using.
Roll dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets.
Bake for 12–15 minutes, or until set and lightly golden.
Allow cookies to cool slightly, then roll them in powdered sugar while still warm.
Cool completely on wire racks before storing.

Flavors deepen after a day or two of resting.

Roll in powdered sugar twice for a more visible coating.

Candied orange peel is optional, citrus zest is a great substitute.

Store in an airtight container for up to 2 weeks or freeze for 3 months.

Cookies firm up after baking but soften when stored.