11 Christmas Cookies Crystallized Ginger Snap Recipes

Classic Crystallized Ginger Snaps

Classic Crystallized Ginger Snaps are a delightful twist on traditional ginger snaps, with an added zing from crystallized ginger. These cookies offer a lovely balance of spiciness and sweetness, making them perfect for the holiday season or any time you’re craving a ginger-flavored treat. The chewy texture combined with the warm spices makes them irresistible, and they are guaranteed to become a favorite in your holiday baking repertoire.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly and rise properly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Make sure the mixture is well-combined and set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the unsalted butter and sugar until light and fluffy. This should take about 3-5 minutes. Scrape the sides of the bowl as needed.
4. Add Egg and Molasses: Add the large egg and the molasses to the butter mixture. Beat on medium speed until fully combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be cautious not to overmix.
6. Fold in Crystallized Ginger: Gently fold in the chopped crystallized ginger using a spatula, ensuring that it is evenly distributed throughout the dough.
7. Shape Cookies: Using your hands, scoop out about a tablespoon of cookie dough and roll it into a ball. Then, roll the ball in the additional sugar to coat it lightly.
8. Place on Baking Sheet: Arrange the cookie balls on ungreased baking sheets about 2 inches apart to allow for spreading during baking.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set, and the tops are slightly cracked.
10. Cool: Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy: Once cooled, enjoy your Classic Crystallized Ginger Snaps with a cup of tea or share them with friends and family!

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Chocolate-Dipped Ginger Snaps

Chocolate-Dipped Ginger Snaps are a delightful variation of traditional ginger snaps that combine the warm, spicy flavors of ginger with the rich, sweet taste of chocolate. These cookies are perfect for the holiday season or anytime you’re in the mood for a delicious treat. The crispy exterior and chewy center make these cookies satisfying, while the chocolate dip adds an indulgent touch that’s hard to resist.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Make certain everything is well-combined, and then set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and sugar together until the mixture is light and fluffy, which should take about 3-5 minutes. Be sure to scrape down the sides of the bowl to incorporate all the ingredients.
4. Add Egg and Molasses: Beat in the egg and molasses to the creamed butter mixture, mixing on medium speed until everything is smooth and well-blended.
5. Combine Mixtures: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing.
6. Fold in Crystallized Ginger: Gently fold in the chopped crystallized ginger until it is evenly distributed throughout the cookie dough.
7. Shape Cookies: Using your hands, scoop out about a tablespoon of dough and roll it into a ball. Place the cookie balls on ungreased baking sheets, spaced about 2 inches apart.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly browned around the edges but still soft in the center.
9. Cool Cookies: Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Melt Chocolate: In a microwave-safe bowl, combine the semisweet chocolate chips and shortening. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
11. Dip Cookies: Once the cookies have cooled, dip half of each cookie into the melted chocolate. Shake off any excess chocolate and place the dipped cookies back on the wire rack or parchment paper.
12. Set Chocolate: Allow the chocolate to set at room temperature, or refrigerate the cookies briefly to speed up the process.

Enjoy your Chocolate-Dipped Ginger Snaps with a cup of tea or coffee, or share them as a festive gift!

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Spiced Molasses Ginger Snaps

Spiced Molasses Ginger Snaps are a festive treat that embody the essence of the holiday season with their warm spices and rich molasses flavor. These cookies are characterized by their crisp edges and soft, chewy centers, making them a delightful snack for holiday gatherings or a cozy night in. With the perfect balance of sweetness and spice, these ginger snaps will be a hit with family and friends alike.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to make sure that it is at the ideal temperature for baking your cookies.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until everything is well blended. Set this mixture aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and brown sugar together on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes. Remember to scrape down the sides of the bowl to make sure all ingredients are properly mixed.
4. Incorporate Egg and Molasses: Add the egg and molasses to the creamed mixture and continue mixing on medium speed until the ingredients are thoroughly combined and form a smooth batter.
5. Mix in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tougher cookies.
6. Shape Dough Balls: Using your hands or a cookie scoop, scoop out about a tablespoon of dough and roll it into a ball. Then, roll each dough ball in the granulated sugar to coat it lightly.
7. Prepare to Bake: Place the sugar-coated dough balls onto ungreased baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set, and the tops appear slightly cracked. The cookies should still be soft in the center.
9. Cool: Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
10. Enjoy: Once cooled, enjoy your Spiced Molasses Ginger Snaps with a glass of milk or hot tea for a comforting treat!

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Ginger Snap Sandwich Cookies With Cream Cheese Filling

Ginger Snap Sandwich Cookies with Cream Cheese Filling are a delightful twist on the classic ginger snap. These sandwich cookies feature two crispy, spiced ginger snaps that are filled with a luscious cream cheese frosting, creating a perfect balance of flavors and textures. They make for a festive dessert option during the holiday season and are sure to captivate your guests with their delicious taste and charming presentation.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly and achieve the perfect texture.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and brown sugar together on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed to guarantee even mixing.
4. Incorporate Egg and Molasses: Add the egg and molasses to the creamed mixture, mixing on medium speed until fully combined and smooth.
5. Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Shape Dough Balls: Using your hands or a cookie scoop, portion out about a tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar to coat lightly, giving it a sparkling finish.
7. Prepare to Bake: Place the sugar-coated balls onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies: Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are golden brown and the centers are set. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
9. Make the Cream Cheese Filling: In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Use an electric mixer to beat the mixture until smooth and creamy.
10. Assemble the Sandwich Cookies: Once the cookies are completely cooled, pair them up by size. Spread a generous tablespoon of the cream cheese filling on the flat side of one cookie and top with another cookie, flat side down, to create a sandwich.
11. Enjoy: Serve your Ginger Snap Sandwich Cookies with Cream Cheese Filling to friends and family, and enjoy the delightful combination of spiced cookies and creamy filling!

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Vegan Crystallized Ginger Snaps

Vegan Crystallized Ginger Snaps are a delicious and spicy twist on the classic ginger snap cookie, perfect for vegans and ginger lovers alike. These cookies combine the warming flavors of ginger and cinnamon with the sweet, chewy texture of crystallized ginger, making them a delightful treat during the holiday season or any time of year. They are simple to make and provide a perfect balance of sweetness and spice.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly and achieve a perfect texture.
2. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Whisk to combine and set aside.
3. Mix Wet Ingredients: In a large bowl, add the melted coconut oil and brown sugar. Use a whisk to blend them together until the mixture is smooth. Then, add the maple syrup and non-dairy milk, and whisk until fully incorporated.
4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring with a spatula or wooden spoon. Mix until just combined; be careful not to overmix. Gently fold in the chopped crystallized ginger to distribute throughout the dough.
5. Shape the Cookies: Using a spoon or cookie scoop, portion out about a tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar to give it a sweet crust.
6. Prepare to Bake: Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow room for spreading.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly firm and the tops are cracked.
8. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Vegan Crystallized Ginger Snaps!

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Nutty Ginger Snaps With Pecans

Nutty Ginger Snaps with Pecans are a delightful variation of the traditional ginger snap cookie, incorporating crunchy pecans for an added layer of flavor and texture. These cookies combine the signature spiciness of ginger with the earthiness of toasted pecans, creating a perfect treat for the holiday season or any occasion that calls for a cozy, homemade dessert.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee that it reaches the right temperature for baking your cookies evenly.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Whisk them well to combine, and then set aside.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil and brown sugar until smooth. Next, incorporate the maple syrup and non-dairy milk, whisking until the mixture is well combined.
4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to guarantee a tender cookie.
5. Add Pecans: Carefully fold in the chopped pecans, distributing them evenly throughout the dough.
6. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and then roll it in the granulated sugar to coat.
7. Arrange for Baking: Place the sugar-coated dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart to accommodate spreading during baking.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes. They should have slightly firm edges and cracked tops when ready.
9. Cool and Serve: Once out of the oven, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Nutty Ginger Snaps with Pecans!

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Lemon Zest and Ginger Snaps

Lemon Zest and Ginger Snaps are a vibrant twist on the classic ginger snap cookie, blending the warm spice of ginger with the bright, citrusy flavor of lemon. These cookies offer a delightful crispness and zing, making them a perfect treat to enjoy during the holiday season or any time you crave a invigorating dessert.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to make sure it reaches the best temperature for baking.
2. Mix Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Mix well until combined and set aside for later use.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil and brown sugar until smooth. Then, add the maple syrup and non-dairy milk, whisking until everything is thoroughly combined. Finally, fold in the lemon zest to infuse the mixture with a bright flavor.
4. Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this could lead to tougher cookies.
5. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and then roll it in the granulated sugar to coat. This will give the cookies a nice sweet crust when baked.
6. Arrange for Baking: Place the sugar-coated dough balls onto a parchment-lined baking sheet, making sure to leave about 2 inches of space between each cookie to allow for spreading during baking.
7. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes. Look for slightly firm edges and a crackled top to know they are ready.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes once you take them out of the oven. Then, transfer them to a wire rack to cool completely. Enjoy your Lemon Zest and Ginger Snaps with a cup of tea or coffee!

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Ginger Snaps With Candied Orange Peel

Ginger Snaps with Candied Orange Peel are a delightful twist on the classic ginger snap cookie, offering a harmonious blend of warm ginger and the sweet, zesty notes of candied orange peel. These cookies are perfect for the holiday season or anytime you want a treat that’s both spicy and fruity. Their chewy texture combined with the bright flavor from the orange peel makes them irresistible.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C), allowing it to reach the right temperature for even baking.
2. Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Whisk them together until evenly mixed, then set aside.
3. Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Mix in Wet Ingredients: Add the maple syrup, egg, and vanilla extract to the creamed butter and sugar. Beat well until all ingredients are combined.
5. Combine Dry and Wet Ingredients: Gradually stir the dry ingredient mixture into the wet mixture, combining them slowly with a spatula. Mix until just incorporated; avoid overmixing the dough.
6. Add Candied Orange Peel: Gently fold in the chopped candied orange peel until evenly distributed throughout the dough.
7. Shape the Cookies: Scoop out tablespoons of dough and roll them into balls between your hands. Roll each ball in granulated sugar to give it a sweet finish.
8. Arrange on Baking Sheet: Place the sugar-coated dough balls on a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
9. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes. The edges should appear set, and the tops may crack slightly.
10. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes after removing them from the oven. Then, transfer to a wire rack to cool completely before enjoying your delicious Ginger Snaps with Candied Orange Peel!

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Gluten-Free Crystallized Ginger Snaps

Gluten-Free Crystallized Ginger Snaps are a delightful twist on the classic ginger snap cookie, designed for those who avoid gluten but still want to enjoy a flavorful treat. These cookies are packed with the warm spices of ginger and cinnamon, and the addition of crystallized ginger adds a chewy texture and extra zing. Perfect for sharing during the holiday season or any festive occasion, these cookies are sure to be a hit!

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee it’s hot and ready for baking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt until well combined. Set this bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This will take about 3-4 minutes.
4. Incorporate Wet Ingredients: Add the molasses, egg, and vanilla extract to the creamed butter and sugars. Beat the mixture well until all ingredients are fully combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir with a spatula until just combined; be careful not to overmix, as this can affect the texture of the cookies.
6. Add Crystallized Ginger: Gently fold in the chopped crystallized ginger until it is evenly distributed throughout the dough.
7. Shape the Cookies: Take tablespoons of dough and roll them in your hands to form balls. Once formed, roll each ball in granulated sugar to coat them evenly.
8. Arrange on Baking Sheet: Place the sugar-coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Gluten-Free Crystallized Ginger Snaps with a cup of tea or coffee!

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Ginger Snap Bars With a Crunchy Topping

Ginger Snap Bars With a Crunchy Topping are a delicious, easy-to-make dessert that combines the warm, spicy flavors of ginger with a sweet and crunchy topping. These bars have the perfect balance of chewy and crunchy textures, making them an excellent treat for holiday gatherings or cozy family nights. Enjoy them with a cup of tea or coffee for a delightful experience!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees your bars bake evenly.
2. Prepare the Baking Dish: Line an 8×8-inch baking dish with parchment paper, allowing some overhang on the sides for easy removal later. Lightly grease the parchment paper.
3. Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt until fully combined. Set the bowl aside.
4. Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
5. Add Wet Ingredients: Beat in the molasses, egg, and vanilla extract until well combined with the creamed mixture.
6. Combine Mixtures: Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
7. Fold in Oats and Nuts: Gently fold in the rolled oats and chopped nuts (if using) until evenly distributed throughout the batter.
8. Transfer to Baking Dish: Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
9. Make the Crunchy Topping: In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter, guaranteeing a nice crunchy layer.
10. Bake: Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
11. Cool and Cut: Allow the bars to cool in the baking dish for about 10 minutes. Use the parchment overhang to lift the bars out of the dish and cool completely on a wire rack. Once cooled, cut them into squares or rectangles.
12. Serve: Enjoy your Ginger Snap Bars with a crunch topping, either plain or with a dollop of whipped cream or ice cream!

Chewy Ginger Snaps With Cinnamon Sugar Dusting

Chewy Ginger Snaps With Cinnamon Sugar Dusting are classic holiday cookies that bring a delightful combination of spiciness and sweetness to your festive gatherings. These cookies are soft and chewy in the center, with a slightly crisp edge and are rolled in a fragrant cinnamon-sugar mixture before baking for extra flavor. They are perfect for sharing or enjoying with a warm beverage during the holiday season!

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) so it’s ready for your cookies.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking.
3. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Set aside.
4. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a mixer until the mixture is light and fluffy, about 3-4 minutes.
5. Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the creamed mixture, and beat until everything is well combined.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix, as this can make the cookies tough.
7. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld together and makes the dough easier to handle.
8. Prepare the Cinnamon Sugar: While the dough is chilling, mix the granulated sugar and ground cinnamon in a small bowl. Set aside for later.
9. Shape the Cookies: Once the dough is chilled, use a tablespoon to scoop out portions of dough. Roll each portion into a ball, then roll it in the cinnamon sugar mixture until fully coated.
10. Place on Baking Sheet: Arrange the coated dough balls on the lined baking sheets, leaving about 2 inches of space between each cookie.
11. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are set and the tops have crackled slightly.
12. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
13. Serve and Enjoy: Once cooled, serve your chewy ginger snaps as a delightful treat for your holiday celebrations, or store them in an airtight container for later enjoyment!