three-ginger ginger snaps

If you haven't spent the holidays with Full Circle Foodie before, I'd like to extend a warm welcome. This is my fourth year in a row executing my "Baked with Love" project where I bake a variety of cookies and candies and then package them up all pretty to give, with love, to coworkers, friends and family. 

Each year, I incorporate tried and true traditions as well as new recipes that I am equally excited about. Grab some hot cocoa and enjoy your stay as my 2011 Box of Love unfolds before your eyes! 


The last cookie in the 2011 Baked with Love series happens to be another personal favorite. Ginger is one of my favorite holiday flavors and these Three-Ginger Ginger Snaps are just bursting with flavor. The chewy molasses cookies are the perfect backdrop for the three different gingers in this recipe.

The sugared outside encases the chewy insides with just the right amount of crunch. These cookies require a bit of planning, as the typical kitchen doesn't have fresh or crystalized ginger on hand. Please believe me when I tell you that these are more than worth an extra trip to the grocery store.

What you'll need:

1. Ground Ginger, 2. Fresh Ginger, 3. Cookie Scoop, 4. Crystalized Ginger

{not pictured}

Chewy Molasses Cookie Dough

Three-Ginger Ginger Snaps

Ingredients:

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 ½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon salt

8 tablespoons unsalted butter, melted

¼ cup unsulfured mild or full-flavored molasses

½ cup sugar

1/3 cup firmly packed brown sugar 

2 tablespoons finely minced or grated fresh ginger root

1 large egg

¾ cup finely chopped crystallized ginger

Large crystal white sanding sugar for rolling

Preparation:

1. Preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and salt and whisk to combine. Set aside. 
3. Combine the warm butter, molasses, both sugars, fresh ginger, and the egg in a large bowl and mix thoroughly. Add the flour mixture and chopped candied ginger and stir until incorporated.
4. Chill dough for at least an hour. 
5. Scoop dough into small balls, roll in sanding sugar, and place 3 inches apart on baking sheet.
6. Bake for 10-12 minutes. Cookies will be puffed up and will crack and deflate when removed from oven. This yields optimum chewiness. 

Almond Spritz Trees may be Santa's favorite, but I'm pretty sure the reindeer are partial to ginger snaps. Keep the reindeer and your family happy this year by adding this bold cookie to your cookie tray. Enjoy. And don't forget to share!

Check out Baked with Love of years past...