This recipe was extremely easy to follow. My very first batch yielded perfect, delicious cookies. I did modify the recipe, however, incorporating tips from Barefoot Contessa's ultimate ginger cookie recipe on foodnetwork.com. I used 2 1/4 cups of flour and 2 ts cinnamon vs just 1. The extra flour made the difference. I also added a quarter cup of whole milk to the mix as I was stirring in the butter. Another tip is to forgo flattening the cookie. Leave them in their round form on the cookie sheet after rolling in sugar, since they'll flatten of their own accord and don't need extra flattening. Generally, the 2t of baking soda was fine. Also, I used a little over a third of a cup of molasses rather than just a quarter.

Reviewed On: Sep. 23, 2009