We love ginger, and this recipe is a great way to enjoy it. They cookies can turn out crisp or chewy, depending on the exact length of time and the temperature of the oven (which varies in spite of what the oven reads). Adjust the cooking time according to your circumstances and your preference, anywhere between 8 and 12 minutes.
The recipe only makes two dozen, which is a good thing if you have little self-control. However, you might want to double the recipe if you have a cookie monster in your home. These are one of our favorite holiday treats, and they tend to disappear quickly!
Notice that these can be made partially or entirely gluten-free, and the resulting cookie is virtually the same. They’re rated “expensive” because of the almond meal (aka almond flour). Look for “finely ground.” This is another one of our recipes that does not require an electric mixer, so anyone can make them. To get the crisp texture, use granulated sugar instead of brown sugar. If you don’t mind the extra cost, you can substitute another “dry” but healthier sugar like Sucanat, coconut nectar sugar, date sugar, etc.
Make a vegan version using coconut oil instead of butter, and applesauce instead of an egg.
Be sure to leave plenty of room between the cookies because they will spread substantially into a thin, chewy-while-warm but crisp-when-cooled cookie.