So I tried to make spice cookies but after baking a few, I realized I made a mistake of adding way too much ground ginger.
I still have a zip lock bag full of these frozen cookie dough balls and I’m wondering if anyone had a solution for fixing this.
I was thinking of thawing this batch and making another batch without the ginger and mixing the two doughs together but I’m not sure if that’d work. Another thought I had was to maybe bake the cookies longer until crispy and use as a cheesecake crust.
Are either of these solutions viable or does anyone have a better idea?