Another attempt at the perfect thick, chewy ginger molasses cookie. I have a stack of recipes I’m working through. This one was close. I cut back on the butter by 10% to limit spread since I use a high-fat, low moisture butter. I think just slightly more flour and possibly a little less butter might give me the right texture but I’m going to move on before I tinker. The flavor of these cookies was great, they were just thinner and crispier than I wanted.
