These cookies taste like winter. They are dark and sweet while still being a little bit bitter. They warm you from the inside out. They taste like ginger and molasses and make you want to sit in front of a fire with a glass of bourbon and munch them down. Or maybe that is just me. It is entirely possible that they are meant to be eaten with tea or milk. I’ll leave that up to you.
And did I mention that they sparkle?
Maybe at this point you are saying, “Gee Katie, these look really familiar. Didn’t you post this recipe before?” and the answer is yes, yes I did. A long time ago. However, at that time I took pictures with my camera phone and I figured that since I have these newer lovely photos to share with you, I should post it again. And really, I just wanted to remind you about these cookies because it is the time of year for them and you don’t want to miss out.
I have made these for coworkers. I have mailed them to family. They hold up well and they are always enjoyed and appreciated. They make your kitchen smell like heaven and did I mention they sparkle? You gotta love raw sugar.
Chewy, Sparkle Ginger Cookies
From Bon Appetit
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (packed) dark brown sugar
- 1/2 cup vegetable shortening (preferably trans-fat free)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1/2 cup blackstrap (robust) molasses
- 2 teaspoons finely grated peeled ginger
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped crystallized ginger
- 1 cup raw or sanding sugar