I'm quite proud of my Soft Ginger Cookies. They even took first prize at a cookie exchange competition a couple Christmas' ago. They are my favourite cookies and when I make them I just can't stay away from them.
However, I might have found something that tops them (which makes me slightly sad but I'll just have a cookie to get over it).
1 cup unsalted butter, softened, not melted
1/2 cup icing sugar
2 tsp vanilla
1 3/4 cups all purpose flour
1/2 cup corn startch
3/4 tsp baking powder
1/4 tsp salt
1 cup chipits SKOR toffee bits (I usually use a whole bag, since 1 cup is just shy of a bag anyways)
PREHEAT oven to 350F. Line cookie sheets w/ parchment paper
BEAT butter, icing sugar and vanilla until creamy. In a separate bowl, combine flour, corn starch, baking powder and salt; stir half into butter mixture. Stir in toffee bits, and then remaining flour mixture.
ROLL heaping tablespoonfuls of dough into balls. Place on prepared cookie sheets, spacing about 2" apart.
BAKE in centre of preheated oven for 15 minutes or until lightly golden. Let cool on pan for 5 minutes. Dust with more icing sugar if desired (I never do this, but it's an option).
Can be stored in airtight container for up to 2 weeks, and they freeze extremely well too!