fresh ginger and left out the powdered ginger. i rolled the dough into a log before refrigerating, then just sliced the rounds for the cookies - a lot less messy than rolling it out. the cookies did seem crispy at first but moistened to perfection after being iced and refrigerated for a little while. i'm going to try again with more pepper and the suggestion of the lemon zest.
these were delicious, but a bit of a pain to make! the dough was incredibly soft and fussy to work with, even after the chilling step, and it required a lot of flour during the rolling process. i minced the candied ginger 