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Big Soft Ginger Cookies

Reviewed: Oct. 21, 2013
I have made this recipe twice. The first time I followed the recipe as is, then chilled the dough in the freezer for 30 minutes and it turned out good. The second time I substituted some of the white sugar with brown to make them a little on the chewy side. Also I replaced water with fresh orange juice, added 1 tsp of zested orange, and added 3/4 cup of chopped crystalized ginger...and oh my god...the orange really made loads of difference. The taste was out of this world and they were gone so quick! One thing though...the look of my cookies were not quite like what they have in the picture here. They were more like medium brown and the surface was smooth (they didn't have those cracks). I wonder what i did wrong.
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