Home SweetsCookies Ginger Snaps Recipe – Candied Ginger Cookies

Ginger Snaps Recipe – Candied Ginger Cookies

by Adina 10/12/2017 11 comments

ginger snaps with candied ginger

 

The best ginger snap cookie recipe I have ever made: crispy, aromatic and loaded with spicy pieces of crystallized or candied ginger.

 

GINGER SNAPS WITH CANDIED GINGER

These ginger snap cookie recipe was this year’s revelation when it comes to cookies.

 

gingersnaps ed 4 Ginger Snaps Recipe – Candied Ginger Cookies

 

Every December I make quite a few different sorts of cookies, but mostly the same ones, our traditional German cookies so to say.

Cookies like these Easy Five Ingredient Thumbprint Cookies with Jam, the Chewy German Hazelnut Macaroons – Nussmakronen, the Vanilla Crescents with Hazelnuts (my number ones forever), the German Chocolate Crossies (always for my husband) or the colorful sugar streusel cookies that I’ve been making with the kids (and godchildren and neighbor’s children) since my son was three years old.

But every year I make a point in trying a few new cookie recipes and although we like most of them, it is seldom that I find a recipe the way these ginger snap cookies or candied ginger cookies did.

They are so good, you just cannot stop eating them and I am sure I will make them again and again for the years to come.

 

gingersnaps ed 3 Ginger Snaps Recipe – Candied Ginger Cookies

 

HOW TO MAKE GINGER SNAPS?

Creating this ginger snaps recipe was actually pretty much a happy accident.

I had this old and thin Romanian recipe magazine, which my aunt sent me many years ago. I found a cookie recipe in there using dried fruit and because I still had an open packet of candied orange peel leftover after making this Orange Bundt Cake with Chocolate, Raisins and Almonds, I thought about making those cookies.

However, while searching for the orange peel in the cupboard, I found this other packet with leftover candied ginger and after taking a closer look, I noticed that it was about to expire.

And because I didn’t want it to go to waste I decided to use the ginger instead. What a great idea!

I changed the recipe pretty much and maybe that is why the cookies turned out so delicious and crispy, they looked nothing like the picture in the magazine. And I am glad, because I have tried two other recipes from the magazine and they were total disasters, I got so annoyed I threw the magazine away! 🙂

Ginger snaps recipe step by step:

  • Make sure the butter is soft.
  • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line two baking trays with baking paper. If using a convection oven, which will allow you to bake two trays of cookies in the same time, preheat that to 160 degrees Celsius/ 320 degrees Fahrenheit.
  • Chop the candied ginger into small pieces.
  • Beat the butter, sugar and vanilla sugar until pale and fluffy, about 3-4 minutes, the sugar doesn’t need to be dissolved, I think the fact that the sugar was not completely dissolved made the candied ginger cookies crunchier.
  • Add the egg to the mixture and incorporate.
  • In another bowl mix together the flour, baking powder, baking soda and ground ginger.
  • Add the flour mixture to the butter mixture and incorporate carefully.
  • Mix in the chopped candied ginger as well.

 

gingersnaps ed 1 Ginger Snaps Recipe – Candied Ginger Cookies

 

How to bake the ginger snaps:

  • Break small pieces of the dough, about the size of a walnut, and form little balls.
  • Press them lightly with your palm. Place them on the baking tray, leaving enough space between them, they will spread a little.
  • When the first baking tray is full with cookies, place it immediately in the oven and bake the cookies for about 20 to 25 minutes or until nicely golden.
  • Start forming the remaining ginger snaps. If using it a convection oven place the second tray immediately in the oven together with the other tray, just think about the fact that the second tray will need the same amount of time in the oven as the first tray, so give it that time.
  • If using a regular oven, place the tray in the fridge while the first batch of cookies is baking.
  • Let the ginger snap cookies rest on the tray for about 5-10 minutes before transferring them to a wire rack to cool completely.

 

gingersnaps ed 5 Ginger Snaps Recipe – Candied Ginger Cookies

 

CAN YOU USE OTHER CANDIED FRUIT TO MAKE THE COOKIES?

I made the same cookies with homemade candied pineapple and candied cherries from a jar as well.

The pineapple version was pretty much the same in texture, only the flavors were different, sweeter and not spicy, but good.

The candied cherry ones were softer and juicier than the candied ginger cookies, they spread more in the oven due to that extra moisture, I suppose. The children loved them, it was at their request that I used the cherries, but for me, the ginger cookies remain the best.

Other Christmas presents from the kitchen:

Crispy Chocolate Squares with Caramel and Hazelnuts
Chocolate Christmas Trees – Homemade Christmas Presents
Amarettini Pralines with Marzipan, Coffee and Cocoa
Romanian Homemade Chocolate Bars with Cocoa

 

PIN IT FOR LATER!

 

ginger snaps 683x1024 Ginger Snaps Recipe – Candied Ginger Cookies

 

ginger snaps 200x200 Ginger Snaps Recipe – Candied Ginger Cookies

Ginger Snaps Recipe – Candied Ginger Cookies

Yield: 35-40
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

The best ginger snap cookie recipe I have ever made: crispy, aromatic and loaded with spicy pieces of crystallized or candied ginger.

Ingredients

  • 150 g/ 5.3 oz/ 2/3 cup chopped candied ginger
  • 120 g/ 4.2 oz/ ½ cup unsalted butter, soft
  • 200 g/ 7 oz/ 1 cup sugar
  • 1 tablespoon vanilla sugar or 1 teaspoon pure vanilla extract (See note)
  • 1 egg
  • 250 g/ 8.8 oz/ 2 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground ginger

Instructions

  1. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line two baking trays with baking paper.
  2. If using a convection oven, which will allow you to bake two trays of cookies in the same time, preheat that to 160 degrees Celsius/ 320 degrees Fahrenheit.
  3. Chop the candied ginger into small pieces. Set aside.
  4. Place the butter, sugar and vanilla sugar (or vanilla extract) in a bowl and beat until pale and fluffy, about 3-4 minutes, the sugar doesn't need to be completely dissolved.
  5. Add the egg to the mixture.
  6. In another bowl mix together the flour, baking powder, baking soda and ground ginger.
  7. Add the flour mixture to the butter mixture and incorporate carefully.
  8. Mix in the chopped candied ginger as well.
  9. Break small pieces of the dough, about the size of a walnut, and form little balls. Press them lightly with your palm. Place them on the baking tray, leaving enough space between them, they will spread a little.
  10. Bake the cookies for about 20 to 25 minutes or until nicely golden.
  11. If using a regular oven, place the second tray of cookies in the fridge, while the first batch of cookies is baking.
  12. Let the baked cookies rest on the tray for about 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information:
Yield: 40 Serving Size: 1
Amount Per Serving:Calories: 81 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 11mg Sodium: 43mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 9g Sugar Alcohols: 0g Protein: 1g
Nutrition information isn’t always accurate.
 

 

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11 comments

Anca 12/12/2017 - 09:22

They sound delicious with ginger, very Christmassy too.

Reply
mjskitchen 15/12/2017 - 04:00

Oh goody…another ginger cookies to try. I have become addicted to ginger cookies and am trying different recipes. I’ve made 2 different recipes thus far and now it looks like I have a third. Love the addition of the candied ginger.

Reply
grace 15/12/2017 - 18:32

adding candied ginger is a really great idea!!

Reply
Lizzie 25/05/2019 - 19:24

Very tasty, and very crisp, punctuated by the chewiness of the chopped crystalized ginger. One question, though. Mine had lots of air pockets inside, which definitely added to the crispy texture, and I would not say was off-putting, but still I wonder whether I actually over-baked them. The tops were still quite light in color, so they didn’t look overdone, but perhaps they spent too much time in the oven and the air pockets weren’t supposed to be there?

Reply
Adina 25/05/2019 - 22:17

Hi Lizzie. I am glad you liked the cookies, I love them too. I don’t know about the air pockets, I have never experienced that.

Reply
Alex 11/06/2019 - 13:08

Hey I am just about to make the cookies, but I noticed some error in the recipe. 1 cup of sugar is 200 grams. 2 cups will make them sickly sweet. Anyway, off to make these. Wish me luck!

Reply
Adina 11/06/2019 - 13:36

Thank you, Alex. You are right.

Reply
Gill lionet 25/06/2019 - 16:06

Hi – did you correct the recipe? I saw the comment and want to make sure I use the correct quantities. Going to serve them with homemade lemon ice cream!

Reply
Adina 25/06/2019 - 16:55

Yes, I did it, go for it! Homemade lemon ice cream sounds great!

Reply
Jayme 06/11/2019 - 12:23

Whatis your Christmas mug and cookie jar? They are beautiful.

Reply
Adina 06/11/2019 - 17:41

You will laugh, my mother-in-law buys all her medicine (lots of it) in a pharmacy, which makes this kind of gifts to their clients… She got about 3 sets, so I got one of them. 🙂

Reply

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