David’s favorite kind of cookie is a ginger cookie. I try to make them for him pretty often, and he was happy that TWD gave me a reason to make them again. This is the third time ginger cookies have appeared on my blog, and I wanted to find out his opinion of Dorie’s version would be. The favorite recipe is the Williams Sonoma version I made two years ago. I used to make those all the time, and subsequent ginger cookie recipes have had a lot to live up to.
Dorie’s version was pretty good. I baked them at the low end of the baking time to get a softer cookie rather than a crispy one. They were thin but still chewy, and had a strong molasses and ginger flavor. Chilling or freezing the dough is an essential step- you want to give the dough a chance to firm up so it’s easier to roll them in the sugar. I also must have made my cookies much smaller than Dorie intended. Dorie says the recipe yields 24 cookies, but I got 45 and thought they seemed like perfect sized cookies. He said that the Willliams Sonoma cookie is still better (it’s hard to beat a thick, chewy, and fully flavorful cookie), but that didn’t stop him from eating a full dozen the night I made them! This is the perfect time of year for ginger cookies. The smell filled the kitchen and got me very excited for Christmas baking! You can view the recipe on Pamela’s blog and visit the TWD blog to see which November recipes everyone baked up this week!