This recipe was created by Spice House staff member Paige Esbrook for Retail Therapy Night in Evanston. It combines the best aspects of crunchy and chewy ginger cookies into one cookie with a crisp outside and a chewy center.
About 10 dozen
Preheat oven to 350.
Cream together butter and white and brown sugar. Mix in molasses, vanilla, and eggs, beating until smooth. In a separate bowl, sift together flour, salt, baking soda, and spices. Gradually stir dry ingredients into wet ingredients to make a stiff dough.
Thoroughly mix sugar, pepper, and ginger in a small bowl. Make sure there are no clumps of ginger. Roll balls of dough in sugar mixture to coat and place on baking sheet lined with parchment paper. Make a deep well in each ball with a finger. Place a pea-sized drop of honey in each well. Bake at 350 for 12 minutes. Transfer cookies to cooling rack and let cool until stiff.
To cut the sweetness of the honey center, mix a little lemon juice into your honey before putting it in the cookies. Or mix honey with finely chopped nuts and spoon into cookies for an extra crunchy center.