PJ, These look amazing! I don't have crystalized ginger on hand right now, can I just use the fresh and omit the crystalized? I know it will not be the same...Also, did you use blackstrap molasses or just the regular? Oh, and to get the darker color, maybe substitute some of the granulated sugar for dark brown? Thanks PJ, now I have gotta bake...AGAIN! Yes, you may use fresh ginger and either molasses will work. The blackstrap will provide a more intense flavor, though. ~Amy

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