No doubt about it, these are our favourite cookies!
They’re nice and ginger-y and come with a spicy kick, thanks to the freshly ground pepper they contain. I’ve shared them with quite a few others and everyone has really liked them, so you and your people will probably enjoy them too!
The recipe makes about 40 cookies which is more than we usually need at once, so I like to bake a dozen as “drop cookies” (pictured above) when I first make the dough and then save the rest in the freezer, shaped into two tubes which we just slice and bake whenever the desire for fresh cookies strikes. Or, you can make even more dough to store in the freezer by doubling the recipe.
Note that the dough spreads out as it bakes, so make your tubes smaller than you’d like your finished cookies to be, and leave space between them on the baking sheet.
The last time I made the dough it was just before Valentine’s Day, so I formed one tube into a heart shape before freezing it. But, that step is optional — they’re just as tasty in a plain old round shape! If you do choose to make them heart-shaped, make the dough the day before you bake them, and then store then in the freezer overnight, so that they’ll hold their shape when you cut them.
↑ tube of cookie dough, which can be frozen like this, for round cookies ↑
↑ shape the tube into a heart shape, lengthwise (see how to do this within recipe below). ↑
Wrapped/sealed in plastic, the wax-paper tubes of dough can sit in the freezer for quite some time.
Topping them with a sprinkle of raw cane sugar added a bit of sparkle and a nice texture.
Makes around 40 small cookies
Hope you try making some yourself!