Thin and buttery cookies, with crispy edges, chewy centers and a zing of crystallized ginger: a copycat recipe for Tate's Ginger Zingers.
Oh, hi. Sorry it's been awhile. Life has been taking precedence over blogging for a wee bit -- hope you understand. But I couldn't let the holiday season slip past without sharing my latest favorite cookie recipe with you.
On First Eating Tate's Ginger Zinger Cookies
Last summer, I spent some time at the beach in North Carolina with my oldest friend and some of her other friends (as it goes, now we're ALL friends --
yay us!). We all shared meal preparation and each brought some of our favorite goodies from home to share with the group. My friend mentioned that she'd brought these
amazeballs ginger cookies that I needed try.
ZOMG, peeps, she was
not kidding.
They were
Tate's Bake Shop's Gluten Free Ginger Zinger Cookies. None of us there who were scarfing them down eats gluten-free, but it totally doesn't matter. If you are even the
teeniest bit a fan of crystallized ginger, you will go cray cray for these
cookies -- thin and buttery, with crispy edges, slightly chewy centers and a zesty zing of crystallized ginger in almost every bite.
I knew immediately that I had to figure out how to make them myself -- you know, like a good ninja does.
