Sugar-Coated Gingerbread Twists

In a large bowl, whisk together flour, baking powder, ginger, cinnamon, cloves, pepper and salt; set aside.

In a second large bowl, beat brown sugar and butter together with an electric mixer for 1 minute.

Add 1 egg and vanilla and beat for 30 seconds more.

Add flour mixture in two parts, beating just until combined after each addition.

Form dough into two 6-inch discs, wrap each tightly with plastic wrap and chill for 2 hours.

Preheat the oven to 350°F.

Whisk remaining egg and 1 tablespoon water together in a small bowl to make an egg wash; set aside.

Line two large baking sheets with parchment paper.

Cut one disc of dough into 24 equal wedges; leave remaining dough in the refrigerator until ready to use.

Roll each wedge of dough into a small ball, then into a 5-inch long rope on a lightly floured surface.

Twist two ropes together to form each cookie, then transfer to prepared baking sheet.

Repeat process with remaining dough then brush egg wash onto each twist and generously sprinkle turbinado sugar over the tops.

Bake cookies until puffed and just golden brown, 14 to 16 minutes. Set aside to let cool then serve.