I absolutely love gingerbread and ginger cookies. They are full of flavor and with a hint of kick from the ginger and are just Christmas in food form. I’ve made a couple of different ginger based deserts over the years but wasn’t happy with the cookies – until now. I found this recipe on the King Arthur Flour website and it is a winner.
These cookies have both ground ginger and crystalized ginger in them along with cinnamon, cloves and allspice. Molasses adds a richness that can’t be gotten with regular sugar. I did make one small change: cooking temperature. My first batch I baked at 400°F for 12 minutes but it was too much and the bottoms burnt a little. Next batch I dropped the cooking time to 10 minutes and they still burnt a little. For the last batch I dropped the temperature to 375°F with a cook time of 10 minutes and they turned out perfect. Not that the first batch wasn’t delicious, they just weren’t quite as moist as the final batch.