I stick with ginger cookies for dunking. Anna's ginger thins, windmill cookies, homemade ginger cookies - they're all good. This recipe makes lots of cookies. I like to make the dough into two rolls, and keep them wrapped up in the frig. Then I can slice and bake just one tray of cookies when I feel like it. Sorry I don't have it converted to metric measurements!
1 cup butter
1 ½ cups brown sugar
1 egg
½ cup molasses
1 tbsp baking soda
¼ tsp salt
4 1/3 cups all-purpose flour
1 tsp cinnamon
1/4 cup minced candied ginger
1 tbsp grated fresh ginger
2 tsps ground ginger
Mix dry ingredients together. Cream butter with sugar, add egg, candied ginger, fresh ginger and molasses. Stir in dry ingredients. Form into a log, wrap, chill for four hours. Slice in ¼-inch slices, bake at 350 for 7 or 8 minutes