
Well my friends, baking season is upon us! To be honest, I bake year-round. But this time of year I start in earnest. Usually I begin in early November by baking 1-2 batches per week. I keep 1/3 for Rob and I to eat while they’re fresh, and freeze the rest for the holidays. I make these cookies year-round, but the gingerness of them is particularly yummy as the weather gets cold, and it really nice with a mug of tea. They’re soft and chewy and they go way too fast, so I always make a double batch.







