Gingerbread cookies with an immaculate record
Once upon a time, a batch of gingerbread cookies turned up perfect. So perfect were they that I ate those cookies by the handful – something I hadn’t done to cookies since college days.
This gingerbread cookie recipe was from NYT. We had replaced the ground ginger by twice the amount of freshly grated ginger. While melting the butter, we had added the aromatics (cinnamon, cardamom, nutmeg and cloves) to toast until the flavors were released. We had also replaced the regular molasses with mild flavored one and white sugar with dark brown sugar.
Since then, we have tried multiple other recipes but they never made it to our repertoire. No amount of fiddling with the amount of butter, varitey of spices, flours, and sugar could improve these light textured, wonderfully aromatic, perfectly sized cookies. Conclusion – the combination in the NYT recipe, originally published with FOOD; Cookies for Eating and Giving as Christmas Gifts By Moira Hodgson, is perfect.