Gingersnaps are my all-time favorite cookie. The sweet spiciness and unique flavor really appeal to me. I love “different” flavor combinations, like sweet and spicy (ginger) or sweet and bitter (grapefruit or dark chocolate).
My favorite ginger foods include these gingersnaps, Gingerbread man (or Chai) tea, this stir-fry sauce and crystallized ginger.
I used the gingersnap recipe from wholeliving.com but added chopped crystallized ginger for an extra ginger boost.
Gingersnaps from Whole Living
1 cup plus 1 tablespoon all-purpose flour
1-1/2 teaspoons baking soda
pinch of baking powder
pinch of kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
4 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
2 tablespoons blackstrap molasses
2-3 tablespoons chopped crystallized ginger
Sift together flour, baking soda, baking powder, salt, cinnamon and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix well, about one minute. Add the ginger and mix well.
Place dough on plastic wrap and roll out into an 8-inch log. Freeze until firm, about 2 hours.
Preheat oven to 350 degrees. Slice into 1/4-inch rounds, place on a baking sheet 1/2 inch apart and bake for 12 minutes.Cool for 2 minutes on the pan and transfer to a wire cooling rack.