Make these sweet treats for Santa, your holiday host or yourself.
Institute of Culinary Education Chef-Instructor Emilie Berner whipped up this delightful Danish Ginger Snap Cookies recipe just in time for Christmas.
The cookies come together quickly and offer a unique twist on the classic gingersnap with their chunks of fresh and candied ginger. Plus, they turn a gorgeous glossy dark brown when baked.
Here's how to make them at home.
Servings: 30 to 40 cookies
Prep Time: 4 hours
Cook Time: 10 minutes
Ingredients
- 1/2 cup coconut oil, melted 1 cup coconut sugar 2 Tbsp butter, unsalted 1/3 cup molasses
- 1 1/2 tsp cinnamon powder
- 1 Tbsp ginger powder
- 1/4 tsp ground cloves
- 2 2/3 cup spelt flour or whole wheat pastry flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1 egg
- 3/4 cup chopped raw pecans
- 3 Tbsp chopped candied ginger
- 1 Tbsp grated fresh ginger
Directions
- Line a loaf pan with plastic wrap, with several inches overhanging each side.
- Combine coconut oil, sugar, butter, molasses, cinnamon, ginger, and cloves in a saucepan over medium heat, and cook, stirring constantly, until the mixture comes to a boil.
- Pour into heatproof bowl or measuring cup and let cool to room temperature.
- Combine the flour, baking soda, and salt in a bowl, and whisk to combine.
- Pour the oil mixture into the flour mixture, and add the egg, mixing to combine well.
- Stir in pecans, grated ginger, and candied ginger.
- Transfer to the prepared loaf pan. Fold the plastic over the dough, and press into an even layer.
- Chill for at least 3 hours, preferably overnight.
- When you're ready to bake the cookies, preheat the oven to 400 F°. Line two baking sheets with parchment paper.
- Lift the dough from the pan, and unwrap it. Cut it in half lengthwise.
- Rewrap one piece and return to fridge while you work with the other half.
- Slice the other piece crosswise into very thin cookies, about the thickness of a graham cracker.
- Place onto prepared pans, leaving 1 inch between cookies.
- Bake for 7-10 minutes, or until the edges begin to brown.
- Let cool for 5 minutes, then transfer to a wire rack and cool completely.
