Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 325°F.

Line two baking sheets with parchment paper.

Measure the rye flour, baking soda, salt, ginger, black pepper, cinnamon, and cardamom into a medium bowl. Whisk until evenly combined.

Measure the granulated sugar, vegetable oil, egg, and molasses separately.

Place the sparkling sugar in a shallow bowl.

Combine the granulated sugar and vegetable oil in a large bowl. Whisk until evenly mixed.

Add the egg and whisk until the mixture is smooth.

Add the molasses and whisk until completely incorporated.

Add the dry ingredients to the wet ingredients. Stir until a uniform dough forms and no dry flour remains.

Portion the dough into balls approximately 3 centimetres wide.

Roll each ball in sparkling sugar, coating it completely. Arrange the cookies on the prepared baking sheets, leaving approximately 5 centimetres between them.

Bake for 12 to 15 minutes, until the cookies are puffed and their edges are set. The centres should remain soft.

Allow the cookies to cool completely on the baking sheets before serving or packing them.