Get the recipe: https://nyti.ms/3xR553g

“It adds this colorful feel to your holiday spread.” Yewande Komolafe is in the New York Times Cooking studio kitchen making her Hibiscus-Spiraled Ginger Cookies for Day 5 of Cookie Week! In Yewande’s cookies, a swirl of floral hibiscus, citrus zest and coarse sugar runs through a buttery shortbread dough. And the dough can be wrapped and frozen for up to 1 month, so you can enjoy them well into next year, if you like.

And here’s the entire 24 Days of Cookies, sure to make your holidays bright: https://nyti.ms/3Eq9TyQ

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).