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.

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