Crunchy and chewy, these are the perfect ginger cookies

December 5, 2008

This Tom Douglas recipe has become a wintertime staple in my kitchen for three reasons: it’s easy, it makes a ton of cookies, and it’s beautifully balanced between chewy (the soft middles) and crunchy (the crispy edges).

My husband admits that it beats out his mom’s tried-and-true gingersnaps on two counts: superior taste, and the use of butter instead of Crisco. And yes, the chunks of fresh ginger provide surprising little pops of gingery chew.

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice