[Photograph: Gina DePalma]
Aficionados of ginger cookies fall into two camps, I’ve been told. Purists may insist on that literal “snap” in a gingersnap, but I am more open to interpretation. My ideal ginger cookie is soft and chewy on the inside, just slightly crispy on the outside, and full of spicy ginger flavor.
I’ve been making the recipe below for almost twenty years, and I can’t even remember what magazine or book I lifted it from. I love it because it doubles or even triples easily and perfectly, for those times when only piles of cookies will do. The dough can be made in advance and stored in the refrigerator, so you can make a big batch and bake them up as needed. They are a must during the holiday season, pairing perfectly with a steaming cup of tea or hot cocoa.
I love cookies that can be formed right out of the bowl. Sometimes that extra step of wrapping and chilling is just too much effort, even for a pastry chef. Because these cookies are made with oil instead of butter, you can start baking them right way without the dough falling apart in your hands. I do recommend letting the dough sit about 10 minutes before you start shaping them—all doughs benefit from a little rest right after mixing, which allows the flour to absorb the moisture in the recipe.
The cookies are rolled into balls that expand and spread, so be sure to space them properly on the cookie sheet. Store them in an airtight container with a few apple peels to maintain the irresistibly chewy texture.
