If you are looking for flavorful, sturdy and crisp (but not dry) cookie, then you owe it yourself to give these a chance. Ground ginger, cinnamon (I used the fierce Vietnamese cinnamon from Penzeys, cloves and a special "secret" addition of fresh ground pepper season the flour with such a sweet enticing fragrance. Augmenting the dough to a dark tan color with a snappy depth of flavor is a cup worth of thick molasses - this is added along with the granulated sugar when you are creaming the wet ingredients.
The non-sticky dough is then formed into large golf ball sized pieces and rolled in granulated sugar before baking to give the cookies sparkle and a bit of crunch to the outside. You may be tempted to flatten the dough balls, but resist that urge - they spread out just fine on their own and leaving them in this shape allows them to stay extra thick. Since the dough is already dark, baking until "golden" is not a good way to check for doneness. I found the texture to be best when the cookies have baked enough to form beautiful cracks and crevices, but not so long that those cracks look dry. You want them to glisten and look a little underdone still. After we finished trying a couple of cookies, we both quickly agreed that these just might take over one of the coveted spots in our Christmas gift baking bonanza we do each year!