Jumbo Chewy Honey Spice Cookies

I think it is fair to say that when a cookie recipe has the word “jumbo” in the title, it’s likely a relatively contemporary cookie, as our obsession with giant baked goods is a new-ish one. And I get it if you’re a little on the fence about extra big bakes. I am team jumbo for life, but I know my position might not be all that popular. But when it comes to this cookie, let me try to persuade you, if I might. This cookie has it all: a generous soft middle and a crispy edge for days. And here’s why: The larger the cookie, the more texturally interesting it is, because the soft and chewy middles and crispy edges each get lot of space to strut their tasty stuff.

This recipe also calls for a little shortening. It helps to avoid the dreaded spread, which creates thin and crispy cookies rather than thick and chewy ones. But if you’d rather use all butter, that’s okay too. Just know that the cookies will just be a little thinner.

No stand mixer is needed to whip up these spiced lovelies, and a rest in the refrigerator helps achieve those coveted crackly tops. And that, coupled with a roll in some white sparkling sugar pre-bake, makes these some of the prettiest cookies around. Although I am all about chewy, the edges of these cookies get crispy and dark — and they might just be the best part (but don’t tell their soft middles I said that). For maximum honey flavor, use a robust variety and feel free to play around with the spices here. The current combo is cinnamon, ginger, and a little white pepper to crank up the heat a bit, but adjust to your tastes.

Before you preheat the oven, gear up with these cookie-making essentials.

• The Sheet Pan Every Kitchn Editor Owns: This sturdy, won’t-ever-warp pan is great for cranking out a ton of picture-perfect sweets. Bonus: It comes in great colors, which makes baking even more fun.
• Our Tried-and-Tested Favorite Cooling Rack: We love these racks for their criss-cross design, which adds stability, makes sure your precious treats won’t slip though, and prevents the rack from wobbling or warping.
• The Little Spatula That Every Baker Needs: This thin-but-sturdy spatula is great for gently loosening your cookies from the pan and transferring them to the cooling rack. It’s particularly handy for moving small or delicate treats.