One of my all time favourite recipes during the holiday season is hands down, these super soft ginger cookies! They are just like they same, as they are super soft and delicious. In fact, so far this year I've already made 3 batches of these cookies (approximately 110 cookies)! They are the perfect holiday cookie, as they are easy to eat, perfect for gift exchanges, and so much more! One of my special secrets that I like to change from the original recipe is by using my Kitchenaid Mixer and by grating fresh ginger rather than powdered ginger, which makes it that much better. Along with making these multiple batches of cookies, I also conducted an experiment on this particular recipe to see the difference between using butter vs. margarine. To conduct this experiment I used the same ingredients, procedure, etc. for both, with the same proportions, as per written in the recipe, and I came to the conclusion that for the optimum results, that margarine is the winner for this recipe! Mainly because of the taste, as the margarine brings out a better flavour of all of the other ingredients, as well as appearance, as the butter causes a swirl on the surface on each cookie once baked. However, if you are unable at the moment to buy margarine, butter works just as well, and will not cause the overall essence of the cookie to be lost. Please note that this isn't for all cookies, and just for this particular recipe. I would also recommend baking these in the oven for 10-12 min rather than 8-10min depending on the size of your cookies, but I found that 8min seemed a little short on time, and they were still a little bit undercooked. Overall, I hope that you all have a fabulous Christmas and are able to make a mark for yourselves with this amazing recipe this year!
Here is the link to the recipe: allrecipes.com
Butter Version
Margarine Version (WINNER)
