Ingredients

The following ingredients have 24 Servings
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons turbinado sugar

Instruction

  • In a large bowl, whisk together flour, baking powder, ginger, cinnamon, cloves, pepper and salt; set aside.
  • In a second large bowl, beat brown sugar and butter together with an electric mixer for 1 minute.
  • Add 1 egg and vanilla and beat for 30 seconds more.
  • Add flour mixture in two parts, beating just until combined after each addition.
  • Form dough into two 6-inch discs, wrap each tightly with plastic wrap and chill for 2 hours.
  • Preheat the oven to 350°F.
  • Whisk remaining egg and 1 tablespoon water together in a small bowl to make an egg wash; set aside.
  • Line two large baking sheets with parchment paper.
  • Cut one disc of dough into 24 equal wedges; leave remaining dough in the refrigerator until ready to use.
  • Roll each wedge of dough into a small ball, then into a 5-inch long rope on a lightly floured surface.
  • Twist two ropes together to form each cookie, then transfer to prepared baking sheet.
  • Repeat process with remaining dough then brush egg wash onto each twist and generously sprinkle turbinado sugar over the tops.
  • Bake cookies until puffed and just golden brown, 14 to 16 minutes. Set aside to let cool then serve.