These ginger cookies include fresh ginger in the cookie dough (Dorie’s “do-almost-anything vanilla cookie dough“) and powdered ginger in the crumble topping for a double hit of warmth. I always have trouble with the cookies in this book involving crumble-type toppings – mine never looks quite right and either clumps in the middle or falls off the top. Apart from baking these in muffin tins, what else can I do to fix this? Ideas?
Get the recipe for Dorie Greenspan’s Double-Ginger Crumb Cookies on page 149 of Dorie’s Cookies.
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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