Followed a recipe from Gourmet, Dec 2002. 'Tis the season...
These cookies rose beautifully and, though they weren't gingery enough for me (perhaps I will double the grated ginger instructions next time), they met my standards for what a tasty cookie should be - not too sweet, with just the right amount of crunch.
I followed these instructions (halving everything as usual, yielding 23 cookies) which were unique as far as cookie recipes go, as you must boil the sugars and spices together first before adding butter, baking soda, flour, & salt.
A few pointers - these took 12 minutes to cook (but watch your oven as the recipe says, because cooking times vary). Since I ran out of baking-sheet surface, I started using Pyrex, which took an additional 3-4 minutes. Also, before you start cutting, I would advise throwing the dough in your freezer for 5 minutes before rolling it out & cutting.
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