I made these cookies for a friend who said they hadn't had "soft ginger cookies" since they were a kid. I had never heard of them so of course I looked them up on all recipes.com. I made the cookies the first time exactly according to the recipe except using OJ in lieu of water. Everyone loved them. I then tried a few tweaks as wanted them just a bit chewier. I had stumbled across a gourmet sugar called Dark Muscavado Cane sugar( India Tree Gourmet spices , Seattle, WA from the island of Mauritus) . So I followed the above recipe except substituted the Dark Muscavado sugar for regular sugar, added a pinch of cardamom in addition to the spices listed, and added a teaspoon of apricot preserves hoping it would deliver the additional "chewiness" and avoid cracking. I did have to put the finished mixture in the freezer for a 1/2 hour in clear saran wrap to firm it up. Next time I will probably put the dough in the refrigerator overnight. I never used muscaovado cane sugar before and since it has a bit of molasses content in the cane sugar itself I think it enhanced the already delicious flavor of this great soft cookie ginger recipe. So glad this recipe was shared I will come back to it again and again.
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I made these cookies for a friend who said they hadn't had "soft ginger cookies" since they...