Fortunately, the night before I made a batch of 'Zingiber' cookies for Christmas and was quite familiar with the spice. Even more fortunate for my husband's team trivia team, I had also joined them for their weekly game of bar trivia in Somerville. The answer was 'Ginger'.
Emily's recipe for Zingerbar Spice cookies, loosely based on a recipe from epicurious.com.
2 cups of flour
3 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon sea salt
1 cup chopped crystallized ginger
1 cup dark brown sugar
3/4 cup unsalted butter, room temperature
1 large egg
1/4 cup dark molasses
1 cup turbino sugar
Whisk flour, ground ginger, baking soda, cinnamon, cloves and sea salt in a bowl, until well blended. Add in crystallized ginger. In a separate bowl, with a mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Cover 2 baking sheets with parchment paper. Pour turbino sugar into a small bowl. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Carefully transfer to racks and cool.