Yield: Yields about four dozen cookies.
The double hit of ginger here comes from both ground ginger and crystallized ginger.
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.
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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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