I didn't want to "waste" my expensive crystalized ginger on a batch of cookies-- but this recipe was popular enough I might consider it next time and there will be a next time. I even felt a bit lazy and was out of molasses, so I subbed that with honey. IMHO, this is a very forgiving recipe. Mine came out great and were popular with young and old. I added some spiciness for my family's tastes. Cayenne did not work out so well in my test batch, but adding black pepper and/or ground mustard (I know it's weird but I always use it with ginger so I gave it a whirl) really spiced things up, in a good way-- I also used cloves and allspice, but not much. I used more fresh ginger to compensate for not using my crystallized ginger, and as someone else noted, it's better to grate when frozen-- otherwise the fibrous bits are tough and awkward, and you waste the juice. I added vanilla, too, because duh, it's a cookie. But the basic ratios in the original recipe are PERFECT, so adaptable. If you want chewy, take them out when "golden brown on the edges" as the recipe calls for. For more "snap", just leave them in a bit longer. I did a little of both and they were a huge hit with the addition of cloves, allspice, pepper, and ground mustard. Also this looks like a smaller yeild than it is, this makes a LOT of cookies. I had plenty of batches to experiment with and the ones I just mentioned were the best. Add some icing for the kiddos. What a keeper.
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I didn't want to "waste" my expensive crystalized ginger on a batch of cookies-- but this...