[wprm-recipe-jump]

Gingersnaps are one of my favorite Christmas Cookie Recipes – to eat, and to give away. They are soft, chewy with crispy edges, and are perfectly spiced to taste just like Christmas! I have made his recipe about three times already this year! They are so easy to make, and fill the house with such an amazing Christmassy smell.

But what really makes these Gingersnaps shine is the addition of Crystalized Ginger or Candied Ginger. I really like this one from Paradise Fruit Co. It is always fresh, and is the perfect combination of gingery-kick and sweet. They have a bunch of other great candied fruits, for cooking and baking, too!

A friend even said that these Gingersnaps helped with her morning sickness!

How To Make Gingersnap Cookies

Gather Tools & Equipment

• Stand Mixer
• Cooling Rack
• Sheet Tray
• Cutting Board & Knife
• Mixing Bowls

Gather Ingredients

• 2 cups flour minus 2 tbsp
•  2 tbsp cornstarch
•  1 ½ tsp baking soda
•  1 ½ tsp cinnamon
•  ½ tsp allspice
•  ½ tsp salt
•  1 ½ sticks butter
•  1 cup sugar
•  1 egg
•  ¼ cup molasses
•  1 tsp vanilla
•  ½ cup crystalized ginger

Make Cookies

Preheat oven to 350 degrees. Line a baking sheet with parchment.

Finely dice a 4 oz container of Paradise Crystalized Ginger, and set aside.

In a large bowl, sift together: flour, cornstarch, baking soda, cinnamon, allspice, ginger and salt.

In the bowl of a stand mixer, beat butter and sugar until light and fluffy – about 5 minutes.

In a small bowl whisk together vanilla and egg. Add to butter and sugar mixture. Beat for 1 minute.

Spray a 1/4 cup measuring cup with non-stick spray. Pour molasses into prepared measuring cup. Add to bowl. Beat for 1 minute.

With mixer on low speed, add crystalized ginger, and beat until just combined.

Add flour mixture in 3 batches, and beat until batter is soft.

In a small bowl, combine 1/4 cup sugar, 1/2 tsp cinnamon and 1/4 tsp ginger.

Make 1 tbsp balls, and roll in spiced sugar mixture until completely coated.

Place 2 inches apart on prepared baking sheet.

Bake 10-12 minutes.

Let cool 5 minutes on baking sheet. Transfer to wire rack to finish cooling.

These Gingersnap Cookies are really so easy to make, and everyone will love them. Another friend called them Ginger Smoochies, because they were so chewy and crispy! I have a feeling that I will be making these cookies a lot more than just at Christmas Time!

I received a complementary sample of fruits from Paradise Fruit Co in exchange for my honest review. All opinions are my own and have not been altered in anyway.