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.