I recommend using 2 tsp ginger instead of 1 tsp if you want a genuinely ginger-flavoured cookie. Presuming you have a stand mixer, this is a very easy cookie recipe to make and follow. Although you can (and should, for flavour) chill it for even a full 24 hours (or a bit more), the process of making the dough is very quick. I made 33 cookies with the normal serving size.
