Ginger Cookies

The cookie dough can be made up to 3 days ahead and refrigerated in an airtight container, or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling and cutting. Unbaked cut cookies can also be frozen on a parchment-lined sheet, then transferred to a freezer bag and baked directly from frozen, adding 2-3 minutes to the baking time.

Store baked cookies in an airtight container at room temperature for up to 2 weeks. Place a piece of bread in the container to keep cookies soft, replacing the bread every few days. Cookies can also be frozen for up to 3 months in a freezer-safe container with parchment between layers.