Crafting the Perfect Old-Fashioned Ginger Snap Recipe

Baking my ginger snaps has become a favorite tradition of mine over the years. I put on some classic Christmas music – I’m a fan of Bing Crosby, because he was a favorite of my grandmother when I was growing up – and I spend an afternoon whipping up hundreds of cookies. I often package them in mason jars and tie festive ribbon around the lip with a small card for gifting. Paired with my jarred cocoa mix, this combo has been a crowd pleaser for years.

I’ll tell you flat out two key ingredients set these cookies (or snaps) apart from the others – the raw sugar and the crystalized ginger. The raw sugar gives them an added texture and crunch, while the crystalized ginger gives them the right amount of slight chewiness with an extra kick of spice. I have yet to find somebody who didn’t fall in love with these. I assure you that you can’t go wrong with gifting them! But be sure to make some extra for yourself. I love enjoying them with a cup of hot tea or a mug of warm milk for dipping.