I heard about Gigi's Triple Ginger Cookies on the You Are Not So Smart Podcast and knew I wanted to try baking them. Then I heard about the annual cookie swap at MetaFilter and knew I’d better try baking them soon. I hadn’t made cookies for a long time, but it was pretty straightforward.

There’s lots of ginger in this recipe.

Lots of sugar, too. And molasses.

A single batch of dough mixes easily in my stand mixer.

And forms easily without sticking too much to your hands...

...while remaining sticky enough to cover with more sugar. 

I cooked them as long as the recipe said, and even a little longer but they still came out a bit soft.

Delicious, but maybe a little too moist. Undercooked.

What did I do wrong? 

Oh, several things:

I used baking powder instead of baking soda.

I forgot to include one of the three gingers (grated fresh ginger, which I had specifically purchased and forgotten about).

Oh well. We ate these anyway, and I made a second test bake a few days later.

Better. They did fall a bit after baking, though.

They need a minute or two more time in my oven than the recipe calls for.

Still, definitely a success. I used what I’d learned when I baked them a third time, this time a double batch, for the internet friends I’ve never met in my MetaFilter cookie swap group. 

These were the best batch, I’m glad to say. I will certainly bake these again.

I overpacked them a bit to try and keep them intact.

I’ll definitely do the cookie swap again too.