Thursday, October 1, 2009
this recipe for ginger cookies with you all. They are made with fresh ginger, and they far surpass the Betty Crocker gingersnap recipe I shared sometime last year. The only things I changed in this recipe were using whole wheat flour that I sifted twice and making the cookies slightly smaller than what was called for. Honestly, you can't even tell they were made with whole wheat flour. These might be my new favorite cookies! I will tell you, the ginger flavor is very strong in them, so if you aren't a huge fan of ginger these may not be for you. Personally, I can't get enough of them!