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Ginger Snaps with Crystallized Ginger – It’s that time of year again
Baking season has arrived in a swirl of flour and nutmeg.
We’re already committed to two cookie exchanges, a ginger bread house decorating day, a chocolate making day and who knows what else.
It is a busy time for the kitchen.
My go to gift-giving, cookie-exchanging, my-turn-to-bring-the-treat, holiday cookies are Ginger Snaps with Crystallized Ginger.
They are easy, delicious and the dough makes 6 dozen cookies!
What more could you ask for this time of year?
If you are looking for more cookie recipes, why not try one of these?
- Molasses Cookie Sandwiches
- Hot Chocolate Cookies
- Delicious Watermelon Cookies
- Reese Peanut Butter, Chocolate and Banana Cookies
- White Chocolate Macadamia Nut Cookies
Printable recipe is available at the bottom of this post.
Chewy Ginger Snaps
These cookies are crunchy on the outside, chewy on the inside and have an intense peppery-ginger flavor.
The secret lies in the name-sake ingredient, crystallized ginger.
Look in the Asian Food section of your grocery store.
I roll my cookies into 1 inch sized balls. I think small cookies are better this time of year.
It allows you to sample more at the cookie exchange without added guilt.
The smaller size also stretches your dough, which means less time baking in the kitchen and more time celebrating the season with friends.
Dainty cookies look pretty on the plate and feed the masses.
I recommend serving Ginger Snaps with Crystallized Ginger along side Hot Cocoa or Strong Coffee. Enjoy!
Here’s the recipe (printable recipe below):
Ingredients
2 cups plus 1 tablespoon whole wheat flour
1 3/4 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 1/2 teaspoons ginger
1 teaspoon cinnamon
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/2 cup vegetable shortening
4 tablespoons unsalted butter
3/4 cup sugar
1 large egg
1/4 cup plus 1 tablespoon mild, unsulphured molasses
2/3 cup chopped crystallized ginger
1/2 cup of sugar in the raw to roll cookies in
Directions
1. Sift dry ingredients into a bowl.
2. Use a large free standing mixer. In a large bowl beat shortening and butter until creamy. Add sugar. Beat until blended. Add egg, molasses and vanilla. Blend until batter has an even texture. On low speed add flour in 2 to 3 additions. Beat until just incorporated. Blend in pieces of ginger.
3. Scrap dough onto a large piece of plastic warp. Flatten in to a disk. Wrap. Chill until dough can be shaped into balls.
4. Heat oven to 375 degrees. Line cookie sheet with parchment paper. Place remaining sugar in a shallow dish or pie plate.
5. Roll into 1 inch balls. About 18 balls should fit on a standard sized cookie sheet. Bake for 8 minutes.
Note: cookies will puff up like snicker-doodles and flatten out and crack as they cool.
[yumprint-recipe id=’10’]
