I was finally able to get a couple of photos of these cookies after baking off three previous batches on other days - that's how much my family liked them. I made the dough a couple of weeks ago, doubling it as a go-to in case any cookie emergencies might arise this month. Little did I know that the emergency would be keeping up with the demand.
The dough is super sticky and it spreads like crazy in the oven, but the resulting cookies are simultaneously crisp and chewy, with a very interesting note added by the black pepper in the recipe. We tried them rolled in raw sugar and also in regular cane sugar, and I think the cane sugar held up better. We also tried them after refrigerating the dough, which made it easier to handle, and after freezing, which was easier still since I made logs and just slice-and-baked.
Despite rave reviews on the taste, I'm not sure I'll make these again. I didn't like handling the dough and I didn't like how much they spread - you can't get that many cookies on a sheet. Instead, I might add a little pepper to another ginger/molasses cookie recipe and see how that goes.