Candy Cane Gingersnaps & Cookie Cookbook Giveaway-“Cookielicous”

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

Cook Time:

10 minutes

Prep Times:

25 minutes


3 dozen


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 egg
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.

36 thoughts on “Candy Cane Gingersnaps & Cookie Cookbook Giveaway-“Cookielicous””

  1. My favoirte christmas cookie is eggnogg cookies. Been my 17 year old sons favorite since the first time he tasted a cookie.

  2. I love a good chewy molasses and ginger cookie during Advent… and the dough keeps well in the freezer and fridge to keep making fresh ones for various people and events!

  3. I make a eggnog cheesecake bar and I also make a chocolate chip cookie that I got the recipe from the Foothill House in Calistoga California B & B.

  4. My favorite Christmas cookie is a peppermint thumbprint – it’s amazing. An easy second would be snickerdoodles because they’re just so simple and tasty.

  5. I know it’s not much of a Christmas cookie, so chances are I won’t qualify, but my mom made great chocolate chip cookies at Christmas time only. I loved those things w/ a passion!

  6. I think my favorite would be the classic chocolate chip cookie 🙂 I have a friend who makes amazing pudding cookies but I love chocolate chip (especially chocolate chip cookie dough ice cream).

  7. My favorite holiday cookie is any cookie someone else has made. I always burn at least one batch of mine. As I read through these comments, I think I have several new favorites, the peppermint thrumbprint, the orange cranberry sugar cookie, any iced sugar cookie. Oh so many!

  8. Yum! Those Candy Cane Gingersnaps sound wonderful! My favorite holiday cookie has to be the good ole sugar cookie. Especially with a little cinnamon sprinkled on top!

  9. My favorite to make? Chocolate chip or peanut butter blossoms? My favorite to receive? Definitely adorable, time consuming beautifully decorated cut outs! 🙂

  10. My favorites are probably chocolate peppermint stars. I like them so much I buy plenty of extra candy canes, both for extra ground candy canes to make my own peppermint hot chocolate and to make chocolate peppermint hearts for Valentines. 🙂

  11. What would Christmas be like without sugar cookies that we all decorated together? We love to make them, EAT them and give them away.

  12. I love oatmeal raisin cookies all year long. For the holidays a touch of red – dried cherries or cranberries – makes a good substitute for the raisins.

  13. My all time favorite cookie is a nice chewy oatmeal raisin cinnamon cookie (not too heavy on the raisins) Also tweeted this page as @knitstamatic

  14. I am terrible at making decisions, so choosing just 1 “favorite” cookie out of so many is tough. I guess I would pick an Egyptian shortbread recipe passed down to me from my aunt. It’s made with brandy and powdered sugar (instead of granulated sugar), and they are very “short” from all the ghee in the recipe. They are really delicious and we only bake them at Christmas because they are so special to my family.

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