This was a somewhat challenging recipe to make, as you’ll see that there are no directions for making the cookies, just a list of ingredients. What I decided that I would do was to mix the ingredients up, and cook them as if I were making one of my other gingerbread recipes. One thing I wasn’t sure on was whether this was supposed to be cake, or cookies, not only from the ingredient ratios, but the texture of the batter when it was mixed up. It’s quite soft, and you should be prepared for the dough to spread out rather a lot while baking.
I used my smallest disher, but you could do this by forming quenelles with two teaspoons, then dropping the batter onto a pan which has been lined with either a silicone mat, or parchment paper.
I preheated the oven to 375 deg F, and then kept a very close eye on the cookies while baking, winding up with an estimate for bake time ranging from 7-8 minutes at that temp. The cookies remain soft, even after some time.
Personally, I’d double that ginger. Maybe more. But I like spice.