Crispy Ginger Snaps with Crystallized Ginger

Crispy Ginger Snaps with Crystallized Ginger

IT’S THE MOST WONDERFUL TIME OF THE YEAR!!! Hey everyone! If you’ve ever read a post of mine in December, then you know that I LOVE Christmastime. It’s one of my favorite times of year because of all of the decoration and lights and food and presents and cookies and cheer and drinks…just amazing. So this year, I wanted to give you all an amazing cookie to put out on your dessert tables or trade with your friends for cookie exchanges. It’s a spin on a classic that has real deep emotional roots for me: The Gingersnap!

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My Grandfather Teeny

My Grandfather Teeny

My grandfather, affectionately (and accurately), nicknamed Teeny was my guy! I loved him so much. He was a huge fan of music and had amassed a collection of hundreds of records across genres and when he later in life lost his ability to speak, we used to listen to music and it was as if in those moments, we could hear each others thoughts and words weren’t needed. That was one of the many ways we bonded, with the first memory I have being him introducing me to gingersnaps! I was visiting him in the states from Cuba during the holidays and he slide me 2 cookies before dinner. I didn’t know what kind they were, but I was a kid and it was cookies! Lol. So I took a bite of this firm, crispy, almost hard cookie and fell in love. I’ve always had an affinity for warm spices and desserts that aren’t too sweet, so the gingersnap was right on brand for me. I remember every time after that, running to the kitchen and looking for that brown paper bag filled with little silver dollar sized cookies so I could eat them until I could no longer chew. I loved them that much.

Fast-forward * mumbles * years and I’ve introduced my 8 year old niece to gingersnaps too! And guess what, she loves them! For my own version, I have created a version that includes the ginger and cinnamon most people have come to associate with gingersnaps, but also added in a few more gingerbread forward spices, like clove and even added a few that aren’t as common, like mace. I also have added in candied ginger to offer a chewy bite in the midst of the crisp and also add another dimension ginger flavor with this style. Another thing I’ve done is reduced the overall amount of sugar in these cookies because I find when a gingersnap is too sweet, it no longer tastes like a gingersnap. Also, when adding in the candied ginger, you’ll get little pops of a big more sweetness.

I’m not going to say that these cookies are healthy…because they’re still cookies, BUT they are full of ginger which is an antioxidant and anti-inflammatory. It also has cinnamon and cloves, which I’ve discussed on this site in detail. So again, I won’t say they’re healthy, but I will say you can eat these instead of chocolate chip and maybe feel less guilty about it! Or not, whatever, IT’S COOKIES!! Try these with spiked egg nog for a grown up version of milk and cookies or crushed on top of egg nog ice cream with salted caramel for a sundae treat. Whatever you do, just try them!!

I mean…was I not supposed to bite them? I couldn’t resist!

I mean…was I not supposed to bite them? I couldn’t resist!

Don't forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtubeinstagram, twitter, facebook and pinterest


Yield: 36 2" cookiesPin it

Crispy Gingersnaps w/Crystallized Ginger

A spin on a classic cookie with so much flavor, you'll never buy the box kind again. Very gingery Gingersnaps with crystallized ginger sprinkled throughout. It's the perfect holiday cookie and easily made vegan and/or gluten free!

prep time: 20 minscook time: 15 minstotal time: 35 mins

ingredients

2 cups flour
2 tsp ginger
1 tsp cinnamon
1/2 tsp black pepper, freshly cracked
1/2 tsp allspice
1/4 tsp cloves
1 1/2 cups unsalted butter
1/2 cup sugar (toasted if possible) + 1/4 cup for rolling
1 tsp baking powder
1/2 tsp kosher salt
1/4  cup + 1 tbsp molasses
1 egg, straight from fridge
1/4 cup crystallized ginger, roughly chopped

instructions

1. In a small bowl, mix together flour and spices and whisk to combine and remove any clumps.

2. In the bowl of a stand mixer (or a large bowl if using a hand mixer), beat on medium speed butter and sugar until light and fluffy, about 5 minutes. Scrape the bowl halfway through to make sure all butter is being mixed and finish mixing. Add in salt and baking powder and mix for another 2 minutes.

3. Next add in molasses and mix until it is all well incorporated, about 2 minutes. Add in egg and beat until egg is fully incorporated.

4. Turn off mixer and add all flour at once. Turn mixer back on low and mix until flour is just incorporated. There may be traces of flour on sides of the bowl. This is ok as it will be incorporated in the next step.

5. Using a silicon spatula, fold in the crystallized ginger and scrape sides and bottom of the bowl to get all the flour and anything on the sides/bottom mixed in.

6. At this step, I'd recommend refrigerating dough for at least 4 hours up to 24 before baking to allow the flour to absorb all of the moisture. You can also just bake them, because YUM!

To Bake:

1. Preheat oven to 375 and move rack to the middle of the oven. Line a baking sheet with parchment paper and set aside.

2. Spray a small cookie scoop with non-stick spray for easy dough removal, you can also use a small cereal spoon, just make sure to spray. And scoop out 1" balls of dough. Roll in sugar and place on parchment lined  baking sheet.

3. If desired, sprinkle tops with a little ginger flake salt, then bake for 12-15 mins, or until cookies are spread, crackled and brown on bottom.

4. Remove from oven and cool on baking sheet for about 5 minutes. Finish cooling on a wire rack.

5. Serve with egg nog or crumbled on ice cream for an adult sundae! Enjoy!

NOTES:

To make GF, substitute the flour with equal amount of Bob's Red Mill 1 for 1 All Purpose baking mix. 

To make vegan, substitute butter with equal amount of either coconut oil (65 degree temperature) or Miyokos Kitchen vegan butter. Also substitue egg with 1tbsp chia seeds mixed with 2.5 tbsp water.
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