These are one of my favourite cookies to bake around the holidays (and throughout the winter). They’re a real crowd-pleaser and I promise people will be asking for the recipe. The cookies combine the warm spicy notes from both ground and crystallized ginger, and the bittersweetness from the molasses. If you bake them for the shorter time range given in the recipe, they’ll be nice and chewy, or bake them for a minute or two longer if you prefer a crunchy cookie.
Consider making a double-batch because they disappear quickly.