If years 2008-2011 were “the era of pumpkin” then 2012 has ushered in “the era of gingerbread” in full force.  I just can’t get enough of the ginger/gingerbread flavor.  I know a lot of people get excited about the pumpkin spice lattes or peppermint mochas appearing at the big brand coffee shops, but I’ve opted for anything with seasonal spice over pumpkin every time this year.  So, when it came time to choose a cookie for my Food Blogger Cookie Swap, I knew just what flavor direction to look towards.

I loved this delightfully different gingerbread cookie!  It’s not a roll-out cookie cutter gingerbread man, but a puffier option.  It has a spicy kick from the fresh ground black pepper.  I think the raw/turbinado sugar adds a sparkly festive look as well.  These pair well with coffee in the morning, or just as an afternoon treat.  I hope my cookie swap recipients enjoyed them!  I think these would be a great addition to your upcoming cookie swap, cookie bake-off, or holiday gathering!

I sent these to Christina at The Dough Will Rise Again, Karla at Forty Cakes, and Brigitt at Cook with B.  I received Mint Chocolate Chip Cookies (and mint hot chocolate!) from Secrets from the Cookie Princess, and Chocolate Shortbread Squares from Julie at White Lights on Wednesday.  So delicious!

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Sugar Coated Gingerbread Twists

Yield: 2 dozen

Ingredients:

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 freshly ground black pepper
1/4 teaspoon fine salt
3/4 cup firmly packed dark brown sugar
3/4 cup (1½ sticks) butter, softened
2 eggs
1 teaspoon pure vanilla extract
3 tablespoons turbinado sugar

Directions:

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 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.

PER SERVING:Serving size: 2 twists, 260 calories (110 from fat), 12g total fat, 7g saturated fat, 65mg cholesterol, 125mg sodium, 33g carbohydrate (1g dietary fiber, 17g sugar), 3g protein

from Whole Foods

Looking for more ginger/gingerbread treats?  Check out previous posts: Gingerbread Waffles, White Chocolate Gingerbread Blondies, Double Ginger Crackles.