I followed this recipe exactly, except I couldn't chill the dough for 2 hours. It did rest for at least this time though. Perfect cookies and not too gingery at all. The dough is very soft and gooey - rolling the small drops of dough in sugar is a must and so is using parchment paper to bake on. The final result: a soft tender cookie with a crisp outer edge to them. I'll post again after they've been in a tin for a bit to see how they hold us. I used a food processor to puree the candied ginger pieces and I used minced fresh ginger from a jar (Asian cooking). All in all, not too gingery at all - and very flavorful. The cookie turned out just like in the picture. Definitely do again!
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I followed this recipe exactly, except I couldn't chill the dough for 2 hours. It did rest...