My go to cookies tend to be chocolate chip or peanut butter but whenever I bake or eat a well made Ginger cookie I wonder why I don't make these all the time! They are so earthy and comforting. Ginger cookies are easy to make and I almost always have everything I need already in my pantry.
While making these cookies, my whole house smelled like being home at Christmas. LOVE!
This particular recipe results in slightly cakey cookie - soft in the middle and a really nice texture around the edge. I went crazy with my fine self and instead of rolling them in white sugar, I rolled them in cinnamon sugar! What? She cray cray! (Note to self - please edit out that last part.)
Truthfully, I didn't taste the difference but I would do it again anyway. :) These are just the right about of molasses, which I can eat by the spoonful, to make the flavor rich but not too sweet. The chopped crystallized ginger elevates the taste and offers you a chewy, little surprise every few bites.
It is always nice to have a Spatulart buddy helping with the heavy lifting. :)
Love the Tovolo Stainless Steel Measuring Cups!
The recipe is a Food 52 recipe.