"Made this last night for a party - in individual glasses. I needed to make another batch of the cream/curd to use up all of the gingerbread. The second time I used only 1 jar of lemon curd with the cream -- and that was perfect. I also liked have a layer of the regular whipped cream on top, to cut some of the tang. In total, It made about 25 6 oz size servings. Beautiful presentation and a great special occasion dessert

"I used the crystallized ginger, as well as added about 1 tbsp of fresh grated ginger when adding the wet ingredients. I served them for dessert fresh out of the oven with ice cream and they were a huge hit! The ginger was unexpected, and not too strong (even with the 3 different gingers). Sugar on top is a must. I made the cookies about 3-4 hours before baking, and stored them at room temp covered with plastic wrap. Will absolutely make them again!

"I used the crystallized ginger, as well as added about 1 tbsp of fresh grated ginger when adding the wet ingredients. I served them for dessert fresh out of the oven with ice cream and they were a huge hit! The ginger was unexpected, and not too strong (even with the 3 different gingers. Sugar on top is a must. I made the cookies about 3-4 hours before baking, and stored them at room temp covered with plastic wrap. Will absolutely make them again!