Yield: Yields about four dozen cookies.
The double hit of ginger here comes from both ground ginger and crystallized ginger.
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For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Super yummy and easy to make. I used sirup-ginger in stead of crystallised: it is less sweet and more flavourful. The sugar on the outside gives a crunch once baked and generates the WOW effect. One of the best cookies ever.
This is one excellent cookie, rated so by a really tough crowd. I confess to bumping up the ginger, both ground and crystallized, just for personal taste. The texture is perfect and it's an effortless recipe. I am new to fine Cooking and have come to trust their recipes as reliable.
These cookies are amazing! My husband's favorite cookie is ginger cookies and these are his new favorite. I have been making these cookies for years and have shared this recipe many times with friends. Had to rate it to share my enthusiasm for this cookie because it is a must bake every Christmas!
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