Triple Ginger Cookies

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A few weeks ago I had a great Saturday of relaxation and baking. After a relaxed trip to the local farmer’s market followed by a nice brunch with friends at home, I was in the mood to bake some cookies. Emily hung out and helped (and took some awesome photos with her awesome camera – Yay Emily!). We tried to stick with things we had everything on hand for, and these ginger cookies fit the bill. We happened to have all three types of ginger on hand (even the crystallized ginger!), and I’m so glad we did. Definitely the best ginger cookies I’ve ever tasted. They  puffed up nicely and were soft, not crunchy like the standard ginger snaps. A really great cookie for a cold winter day, especially when paired with a cup of tea of cocoa. They did keep quite well too, staying soft and yummy for quite awhile after baking.

We made no changes to the Epicurious recipe, so no point posting it here. Full recipe can be found here.

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2 Responses to “Triple Ginger Cookies”

  1. Emily Says:

    I brought the leftovers in to work and they were a HUGE hit. One of my colleagues said it might even be better than her mother-in-laws German ginger cookies (and apparently her mother-in-law is quite talented in the kitchen)!

    Great success!

  2. Life at No.71: A Year In Review « Life at No. 71 Says:

    […] 28th, 2009: Triple Ginger Cookies These cookies used three types of ginger: candied, ground, and fresh. They provided just the right […]

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