December doesn’t exist in my head until some kind of ginger spice cookie is ready for eating.
Last year I baked this recipe for Molasses Krinkles, which was enjoyable, but it didn’t seem to be the cookie I loved from previous years. I think I’ve finally located the version that I love. The difference? Lots and lots of ginger: the dough contains chopped crystallized ginger, minced fresh ginger, and a healthy dose of ground ginger to top it off. Just my style. I would even consider measuring out heaping teaspoonfuls (or 1/2 teaspoonfuls) of the spices listed, if you want an extra kick. This cookie is pure heaven warm from the oven. It also stays softly chewy for a few days, especially if you only keep it in the oven no longer than the suggested 15 minutes.
One caveat: the previous Molasses Krinkle recipe that I made did have a nice texture thanks to the shortening. Maybe I need to combine the best of both worlds and adapt the recipe? Next year it is!
Recipe Credit: Epicurious
Kitchen Mess: 2 out of 4 stars.
Recommended For: Cookie Lovers and Their Friends
Not Recommended For: ?