Very rarely do I come across a cookie that I truly fall in love with – the measure of love being that I could devour an entire 2-dozen batch without tiring of the flavor. This could be somewhat of a tragedy, considering how versatile cookies can be. But it’s not because, for several years now, I’ve been having a love affair with a certain ginger and molasses softie.
This little bite of my personal cookie heaven is spicy (but not too spicy) sweet (but not teeth-numbingly so), chewy on the outer edges yet soft in the middle – the perfect texture for this cookie, really (yes, that’s a jab at YOU Mr. Hard-and-crunchy Overly-snappy Gingersnap!).
Lucky for you, I am not a selfish lover and am willing to share the details of this affair so that you might enjoy one of your own. (N.B. The magically disappearing 2-dozen cookies act is a phenomenon that family and friends have been known to fall victim to when it comes to this particular mouthful of joy.) Also, if you come across this recipe at least a day in advance of when you want to make it, I would highly recommend chopping up some candied ginger and adding it to the cookie dough.