barely adapted from Smitten Kitchen, in turn adapted from The Sweet Melissa Baking Book and Cook’s Illustrated.
I used bread flour because I had a bit to get rid of, and it worked perfectly, adding a bit of welcome chewiness. The recipe is easily halved for one dozen cookies, and easily doubled if you want to make a lot for gifts. If you double the recipe, you can add an egg if you like. Cookies will bake slightly faster, but otherwise there is no difference.
If you’d like even more of a ginger kick, you can add one or two teaspoons of fresh finely grated ginger or grated candied ginger.