Loathing the dry grocery-store ginger snaps always around the house when I was young, I thought I hated ginger cookies... Until this recipe. These cookies are soft and chewy and have an absolute exquisite balance of flavors. As others have said, though, it's good to let the dough chill for awhile otherwise getting them on the cookie sheet is a HUGE mess. I bet they'd bake the same with dough at room temperature but if you can spare yourself the fuss, why not? A hard lesson for me with this recipe is to watch them very, very closely in the oven... there's less than a minute between perfect and inedibly hard, and the difference is very subtle. You'll have to start pulling them out and giving them a good look every minute or so toward the end of baking. If you time it right, though, these are pretty much the best thing ever.
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Loathing the dry grocery-store ginger snaps always around the house when I was young, I...