Ginger Spice Cookies

These cookies have gone through several incarnations. Cindy Wallner sent us the recipe that her mother adapted from Bon Appétit, March 2000. She says "These are the best, snappiest ginger snaps! My mom made these with crystallized ginger from The Spice House, and they were phenomenal!" When The Spice House started carrying a product known as ginger nibs in our shop, we adapted the recipe to use these convenient little uniform pieces of ginger instead of the crystallized ginger. They are really tasty and so much easier than cutting candied ginger into pieces. To make the cookies extra gingery, we roll them in a ginger sugar before baking. (See notes for making ginger sugar.) You can also roll them in Chicago Old Town spiced sugar for a delicious variation. Photo courtesy of She Cooks He Cleans; for a gluten-free version of this recipe please visit their blog.