Ok folks, get your self-restraint ready.
Got it?
No?
It may be hidden in the fridge behind the carrots, or perhaps under the whole grain bread.
Alright, ready? Excellent, because you’re definitely going to need it when these treats are in the cookie jar.
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How horrible of me! Most people just committed (for a while, at least) to eat healthier and to lose weight during this upcoming year, and here I am posting about ginger cookies, pear bread, and other sweet goodies. Well, I better apologize now because here I go again…
It’s just that, these cookies are SO good. Decadent, gooey, and oh-so chocolatey, with a big PING of espresso in every bite. Although I have previously only made these cookies over the holidays, I have started to question why they can’t be enjoyed all year-round. After all, they are always one of the most popular cookies I make, especially right out of the oven.
As the cookie baking season is well underway, I thought it would be appropriate to write about one of my favorites: the ginger cookie. Although I typically favor crunchy ginger cookies–the kind you can soften in a tall glass of milk–these are soft little cookie pillows, with a crunchy coating of turbinado sugar. Add in a refreshingly lemon-filled frosting, and you have a cookie that is more than worthy for the holiday cookie tray.
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