This is one of my favorite ginger cookies. The recipe is from the King Arthur Baking site. You take the amber ale and reduce it from 12 oz. to 1.5 oz. It becomes almost syrupy and truly bitter, but then provides a marvelous under flavor. Golden raisins are added and you don’t really taste them per se (people with whom I’ve shared the recipe with have asked me if I skipped them) but I think add a lot to the chewy texture. I had been using a different recipe for years (with some balsamic and black pepper among other things – this one too has black pepper) but haven’t baked it since discovering this recipe.
Ramblings 
Those look amazing. My own personal favorite is (as you know) Lizzies.
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I didn’t know. I clicked for the recipe. The only thing I would disagree with is I love Penzey’s Vietnamese cinnamon better — it has a hotter flavor.
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I would agree now about the cinnamon. Back then, I think I had yet to try the Vietnamese and had only had supermarket cinnamon.
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