Double-ginger crumb cookies from Dorie's Cookies (page 149) by Dorie Greenspan

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Notes about this recipe

  • mrsmadam on December 19, 2024

    I didn't have as much trouble with the timing but did have to adjust it on the second batch, but I'm sure that's just due to oven discrepancies. If I make them again I would double the ginger in the dough, but that's just my taste. Be generous with the crumb topping - it makes a lot.

  • MollyB on October 31, 2019

    Very good but tricky to get cooked right. It was challenging to get the cookie part cooked at the same time as the crumb topping. I ended up with lots of over-browned cookies (which were still very tasty). Make sure to follow instructions to roll dough to 1/4-in. thickness, and move quickly to cut out cookies, transfer to baking sheet, and add the topping. If the dough warms up too much, it's impossible to move and more likely to burn once in the oven.

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