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.

If you are looking for one more reason to enjoy winter and stop longing for spring, this could be your cookie right here.

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

Arrange racks in lower and upper thirds of oven; preheat to 350°.

Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).

Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2″ apart.

Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

Enjoy!