I’ve made these cookies many times before, but not recently. This is the season of gingerbread and warm spices so I wanted to make these cookies again. It’s a recipe from Kathy Patalsky’s blog (Kathy’s Cookie Recipe).

I love using this recipe but I always make a couple changes to it. I never put the freshly grated ginger because I find it a little too overpowering for me. Also, I use half whole wheat and half all purpose flour. Other than that, I follow her recipe and they turn out fantastic. I do the easy method of just forming balls of dough and rolling in sugar. Oh one more thing, it’s not mentioned in the recipe, but I like to press down the cookies a bit before cooking because they tend not to flatten out in the oven (at least they didn’t for me).

I don’t like hard gingersnap cookies and that’s why I love these ones. They’re so soft and fluffy and just plain delicious.

If you like other ginger baked goods, I made these gingerbread scones a while ago too (Gingerbread Scones) which were so yummy.