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.
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.
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.
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.
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:
PIN IT FOR LATER!
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