When it comes to certain flavors, I'm definitely behind the idea that more is better. More intense coffee, more dark chocolate, and certainly more ginger. Loads of people have the same idea, which is why cookbooks and internet searches reveal recipes galore for double and even triple ginger cookies. The strange part? I'd never really made any but the single ginger variety.
Ginger cookies have always been a seasonal treat. I'd make gingerbread men during Christmastime—specifically the thin, crisp, ones that you decorate with faces and leave out for
dad Santa. It's hard to put pieces of chopped ginger in those guys without making them look like they have a sad cookie version of the Bubonic Plague. I'd make them special, but still easily rolled and stamped, with the occasional splash of cardamom or rum instead.
I resolved to finally make some real, round, double ginger cookies that incorporated both ground ginger and chopped ginger for an extra punch of flavor. My preference for candied ginger, if you can find it, is the Australian variety. It comes sold in dice-sized cubes and it has a softer texture than regular sliced candied ginger. (Warning: It's dangerously addictive as a snack.) Next time, I'd add even more chopped ginger, and maybe even go whole hog and add a ginger glaze as well. In fact I think I have my project for Fall 2012—Ginger Cookies, a survey.
Do you have a favorite ginger cookie recipe? I'd love to hear.