When I saw this cookie recipe for Candy Cane Gingersnaps, I was wowed. This recipe, as well 149 other creative cookie recipes can be found in the recently released book, “Cookielicious” by Janet Keeler, Food Editor of the St. Petersburg Times. This awesome cookie cookbook is a compilation of reader’s favorites and staff original cookie recipes. What a great holiday gift idea! Chapters include “Anytime Cookies”, “Sharing Cookies”, “Chocolate Cookies”, “Kids Cookies” and “Holiday Cookies” with recipes such as Lemon Raspberry Thumbprints, White Christmas Shortbread, Chocolate Walnut Puffs and more. If you would like the chance to enter to win this giveaway, leave a comment below telling me your favorite holiday cookie recipe. The winner will be drawn this Friday, December 3rd.
Candy Cane Gingersnaps
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1/4 cup dark molasses
1-inch piece fresh ginger, peeled and grated
3 ounces crystallized ginger, coarsely chopped
3 ounces peppermint candy canes
Granulated sugar for sprinkling
1. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves; mix well. In a large mixing bowl, combine butter, sugar, molasses, egg and fresh ginger; mix well. Add flour mixture to butter mixture and combine until well blended. Stir in crystallized ginger. Wrap and place dough in refrigerator for at least 1 hour.
2. Place candy canes in a heavy plastic bag and break into small pieces; either using a mallet or a rolling pin (or place in the food processor).
3. Preheat oven to 375F.
4. Portion out chilled dough by heaping tablespoons, forming into balls if you wish. Place 2 inches apart on ungreased cookie sheet. Flatter each cookie slightly. Bake 8 to 10 minutes. Remove from oven and immediately sprinkle each cookie with candy cane pieces and sugar. Let cool.