Two years ago, I completed a successful search for a recipe that tasted like the fabulous Gingeroos that I bought at a Las Vegas Trader Joe’s but couldn’t find in Nashville.
The husband and I spent Christmas in Vegas this year, and when I spotted the bags of Gingeroos on the shelf at TJ’s, I knew it was the perfect time for a taste test since we had just polished off the last of this year’s Triple Ginger Cookies a couple of days earlier.
The verdict? My cookies are actually BETTER than Gingeroos. Either I originally gave these cookies more props than they deserved, or the recipe has changed over the last three years. They were lighter than I remembered, more like a basic gingerbread than the spicy cookies I’ve been making. The big chunks of candied ginger that I recalled simply weren’t there.
Don’t get me wrong: Gingeroos are still one of my favorite store-bought cookies (granted, this is not a long list). They served as a delicious impromptu hotel snack and got us through the last 30 minutes of a long flight home.
The revelation that they’re not the best cookies in the world, however, has made me realize that I not only can make foods that are just as good as store-bought, I can make them BETTER.
End-of-the-year ego boost? I’ll take it.
Entirely Adequate 
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