Oh my! These are GOOD! I had some crystallized ginger that I needed to use and thought these would be perfect. At first, I thought the ratio of butter to flour was too high but they turned out perfect! They bake up very thin but the edges are crisp and the rest is chewy. They are addictive for sure. Thanks for another great recipe!
Exceptional cookies with a crisp crunchy exterior and a slightly chewie interior laced with little bits of ginger. These are true ginger cookies quite different from gingerbread. Watch the cooking times as the go from perfect to over done in a blink. I'm using two different cooking sheets and on one 13 minutes was perfect while the other it was 11 minutes. Now, the big challenge will be to stay away from them so they make it onto the holiday cookie trays.