…is to remember that most cookie recipes are a little bland. That means you want to take the elements that give the recipe its flavor and amp them up. Use very fresh (dried) ginger. Use more ginger. Don’t use plain sugar or plain fat. Doing all that, a recipe like this one becomes something more like this, where I had to make a second batch on request a few days later:
2 cups sifted all-purpose flour
3 tablespoons ground ginger
2 teaspoons baking soda
2 teaspoon ground cinnamon (not cassia, if you have real cinnamon)
1/2 teaspoon salt
3/4 cup butter
1 cup packed dark brown sugar
1/4 cup dark molasses
Preheat the oven to 350F. Line cookie sheets with parchment paper or these awesome things.
Sift together the dry ingredients. Fresh dried ginger will be sticky and tend to clump up, which you don’t want in your cookies.
Cream the butter and sugar. Mix in the egg until fully incorporated, scraping down the sides of the bowl, then the molasses. Add the flour mixture slowly until you have a soft dough.
Roll the dough between oiled hands into one-inch balls. Place three inches apart on the cookie sheets. Bake for 1o minutes.
Allow to cool slightly on the pan, then transfer to a wire rack to finish cooling. Store in an airtight container for the short period of time it will take you to finish these off.