I went hiking with a friend on Sunday to enjoy the spring-like weather in mid-November. On the way back, we drove by a Dunkin' Donuts which was advertising its new line of gingerbread products. Suddenly, an idea was in my mind-- I knew I needed to make gingerbread cookies. We stopped in Barnes and Noble on the way home and I found myself drawn to the cookbooks, hunting for the perfect recipe.
However, I wasn't sure I was interested in the whole cookie cutter endeavor, although I may try that at a later date. Instead, I wanted the gingerbread flavor in a softer cookie that was slightly lower maintenance. I found these cookies here and chose them because they looked soft yet delicious. I love the consistency of these cookies, but I think I would add more ginger next time because they didn't quite have the kick I was looking for.
Also, the recipe called for the cookies to be rolled in sugar before they were baked, but I had seen a recipe for a lemon glaze for gingerbread in the book store and I found that I really liked that idea, so I went hunting again and came up with this icing recipe. I really like the lemon and ginger combination. The only issue was that the icing was pretty runny, so I think I would either add less liquid or more sugar next time. Overall, though, I definitely recommend these cookies, and this comdo.