James Beard Award–winning chef and restauranteur Shawn McClain got the recipe for these ginger cookies from Chicago pastry chef Elissa Narrow. They’re crispy and pleasantly spicy, with warming cinnamon, honey, and allspice complementing the ginger’s zing.
Frequently Asked Questions
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What spices go well with ginger?Ginger brings “piquancy, warmth, and peppery sweetness to whatever it touches,” writes former F&W food editor Kelsey Jane Youngman. Found in savory and sweet dishes, including baked goods, salads, and stir-fry recipes, ginger is near-ubiquitous for good reason. A quintessential flavor of the holiday season, it’s often used in combination with cinnamon and allspice (as in this recipe), as well as cloves, mace, and nutmeg.
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Can this recipe make vegan ginger spice cookies?While this recipe isn’t wholly plant-based (it uses butter, eggs, and honey), it’s possible to experiment with vegan baking substitutions till you find the flavor profile you like best. Butter can be easily swapped with a plant-based alternative; mashed banana, applesauce, or a flax-seed substitute can replace the egg; and vegan options like maple syrup, agave syrup, date syrup, or molasses are delicious in place of the honey.
Note from the Food & Wine Test Kitchen
If turbinado or coarse sugar is not at hand, you can substitute with sugar sprinkles or granulated sugar.
Make ahead
The cookies can be stored in an airtight container for up to 3 days.
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