I got the October issue of Gourmet during the weekend. I normally take a quick look at the magazine when I get it, but I don’t often get so excited that I have to run into the kitchen immediately. This time I did run. They had a recipe for Ginger Honey Cookies. I don’t know why, but that combination of flavors sounded really good to me. Aside from finely chopping the ginger, which took a little time, the preparation of these cookies was pretty effortless.
I ate a cookie practically out of the oven and it didn’t taste like much to me. I have to say that I was a little disappointed at first. Once they cooled, however, these cookies were good. Not too sweet, and strangely not too gingery. They are like a really moist soft sugar cookie with bits of ginger. I stored them in the fridge because I knew I wasn’t going to let myself scarf them all down too quickly and I was worried they would become stale. I took a couple of them out of the fridge today and the flavors are even better after being chilled and warmed back up and the texture is nice and soft and a bit chewy.
Since I baked this recipe verbatim, I’ll send you over to Epicurious to retrieve the recipe. Click here for the Honey Ginger Cookie recipe. Enjoy!