Gingersnap Cookbook: Easy and Best Gingersnap Recipes

Table of contents :
Introduction
Recipe 1 - Gingersnap Pears
Recipe 2 - Cinnamon Gingersnaps
Recipe 3 - Soft Gingersnaps
Recipe 4 - Gingersnap Goulash
Recipe 5 - Chocolate Gingersnaps
Recipe 6 - Dipped Gingersnaps
Recipe 7 - Oatmeal Gingersnaps
Recipe 8 - Triple Ginger Gingersnaps
Recipe 9 – Afterschool Gingersnaps
Recipe 10 - Gingersnap Coconut Cream
Recipe 11 - Gingersnap Pumpkin Cake
Recipe 12 - Pumpkin Gingersnap Dessert
Recipe 13 - Ginger Berry dessert
Recipe 14 - Gingersnap Pumpkin Pie
Recipe 15 - German Meatballs with Gingersnap Gravy
Recipe 16 - Cookie Jar Gingersnaps
Recipe 17 - Apricot Gingersnap Ham
Recipe 18 - Ginger Pumpkin Cake
Recipe 19 - Pumpkin Gingersnap Parfait
Recipe 20 - Old Fashioned Gingersnaps
Recipe 21 - Gingersnap Pumpkin Pudding
Recipe 22 - Brisket with Gingersnap Gravy
Recipe 23 - Gingersnap Pear Trifle
Recipe 24 - Gingersnap Ice Cream Torte
Recipe 25 - Gooey Caramel Topped Gingersnaps
Recipe 26 - Gingersnap Rum Apple Crisp
Recipe 27 - Gingersnap Cream Cookie Cups
Recipe 28 - Extra Spicy Gingersnaps
Recipe 29 - Gingersnap Crusted Sweet Potato Cake
Recipe 30 - Pumpkin and Ice Cream Gingersnap Pie
Conclusion
About the Author
Appendices

Citation preview

Gingersnap Cookbook Easy and Best Gingersnap Recipes

By: Logan King

Copyright © 2021 by Logan King

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Table of Contents Introduction Recipe 1 - Gingersnap Pears Recipe 2 - Cinnamon Gingersnaps Recipe 3 - Soft Gingersnaps Recipe 4 - Gingersnap Goulash Recipe 5 - Chocolate Gingersnaps Recipe 6 - Dipped Gingersnaps Recipe 7 - Oatmeal Gingersnaps Recipe 8 - Triple Ginger Gingersnaps Recipe 9 – Afterschool Gingersnaps Recipe 10 - Gingersnap Coconut Cream Recipe 11 - Gingersnap Pumpkin Cake Recipe 12 - Pumpkin Gingersnap Dessert Recipe 13 - Ginger Berry dessert Recipe 14 - Gingersnap Pumpkin Pie Recipe 15 - German Meatballs with Gingersnap Gravy Recipe 16 - Cookie Jar Gingersnaps Recipe 17 - Apricot Gingersnap Ham Recipe 18 - Ginger Pumpkin Cake Recipe 19 - Pumpkin Gingersnap Parfait Recipe 20 - Old Fashioned Gingersnaps Recipe 21 - Gingersnap Pumpkin Pudding Recipe 22 - Brisket with Gingersnap Gravy Recipe 23 - Gingersnap Pear Trifle

Recipe 24 - Gingersnap Ice Cream Torte Recipe 25 - Gooey Caramel Topped Gingersnaps Recipe 26 - Gingersnap Rum Apple Crisp Recipe 27 - Gingersnap Cream Cookie Cups Recipe 28 - Extra Spicy Gingersnaps Recipe 29 - Gingersnap Crusted Sweet Potato Cake Recipe 30 - Pumpkin and Ice Cream Gingersnap Pie Conclusion About the Author Appendices

Introduction

This cookbook includes 30 easy gingersnap recipes with variations to give you a new touch every time you make them. The main ingredients of the recipes include brown sugar, cream cheese, and gingersnaps. There are great combinations of gingersnaps that we have included in the cookbook like: Soft Gingersnaps Brisket with Gingersnap Gravy Cinnamon Gingersnaps Chocolate Gingersnaps And there are many of the other hit combinations which are full of taste and nutritious too. The chewy and crinkly recipes will make your day!

Recipe 1 - Gingersnap Pears

These healthy and nutritious pears along with a hit of gingersnaps will be very delicious and yummy. The combination is favorite among children mostly. Serving Size: 8 Cooking Time: 30 minutes Ingredients: 4 (½ lb. each) cans of sliced pears 1 tbsp of flour 1½ cups of crushed gingersnaps ⅓ cup of chopped walnuts ¼ cup of melted butter Vanilla flavor ice cream Instructions: Put the pears into a large bowl. Add flour into it and mix well. Make eight custard cups of the mixture. Mix the butter, gingersnaps, and walnuts and sprinkle over the pears.

Put all of the cups on a baking sheet. Bake for 15 to 20 minutes at 350 degrees F. Serve with the vanilla ice cream.

Recipe 2 - Cinnamon Gingersnaps

This combination of cookies and ginger is full of taste and nutrition. You will really love it. Serving Size: 6 Cooking Time: 25 minutes Ingredients: 4 cups of flour 1½ cups of softened butter 2 cups of sugar ½ cup of molasses 2 tsp baking powder 2 tsp of cinnamon 1 tsp baking soda 1 tsp of ginger 1 tsp of cloves ½ tsp of salt 1 (½ lb.) pack of cinnamon baking chips Instructions: Mix butter and sugar in a large bowl and make it fluffy. Beat the eggs and molasses into it

Mix cinnamon, baking soda, baking powder, cloves, salt, and ginger in another bowl. Whisk it well and gradually stir into the mix of chips and refrigerate for almost one hour. Make 1 ¼ in. balls of the dough and put these balls on a baking sheet 2 inches apart. Bake for 10 to 12 minutes in the oven which is preheated at 375 degrees F. Wait for 2 minutes until balls cool down and serve.

Recipe 3 - Soft Gingersnaps

This dish which consists of softened gingersnaps is very famous among kids and adults as it is tasteful and quick too. Serving Size: 11 Cooking Time: 40 minutes Ingredients: 1½ cups of softened butter 2 cups of sugar 2 eggs ½ cup of molasses 4½ cups of flour 3 tsp of baking soda 2 tsp of cinnamon 1 tsp of ginger 1 tsp of cloves ½ tsp of salt ½ tsp of nutmeg Some additional sugar Instructions:

Mix butter and sugar in a bowl. Add eggs into it one by one. Add molasses into it and beat well. In another bowl, mix flour, salt cloves, ginger, cinnamon, baking soda, and nutmeg. Add it to the butter mixture gradually. Keep it in the freezer for one hour. Divide and roll the dough into 1 in. balls. Roll it into the sugar. Put the balls on a baking sheet 2 in. apart. Bake for 8 to 12 minutes at 350 degrees F. Let it cool and serve.

Recipe 4 - Gingersnap Goulash

Goulash makes a perfect combination with gingersnaps. It gives a great hit to your dinner table. Serving Size: 10 Cooking Time: 2½ hours Ingredients: 1½ pounds of cubed beef 2 quarts of water 1 cup of chopped onions 12 crushed gingersnap cookies 2 tbsp of Worcestershire sauce 2 tbsp of brown sugar 1 tsp of salt ¼ tsp of pepper 1 (14 oz) bottle of ketchup Instructions: Combine the first eight of the given ingredients. Bring it to a boil in a Dutch oven. Put it on simmer for one hour until the meat becomes tender.

Add ketchup into it and put it on simmer for one hour. When it becomes tender, serve.

Recipe 5 - Chocolate Gingersnaps

Chocolate makes simple gingersnaps more delicious, and this recipe takes very little time to cook as it includes simple ingredients. Serving Size: 3 dozen Cooking Time: 55 minutes Ingredients: ½ cup of softened butter ½ cup of light brown sugar ¼ cup of molasses 1 tbsp of water 2 tbsp of ginger root 1½ cups of flour 1 tbsp of baking cocoa 1¼ tbsp of ginger 1 tbsp of baking soda 1 tsp of cinnamon ¼ tsp of nutmeg ¼ tsp of clover 7 oz of finely chopped chocolate ¼ cup of coarse sugar Instructions: Mix butter and sugar in a bowl and make it fluffy.

Add ginger root, water, and molasses into it. In another bowl, combine the flour, ginger, cocoa, baking soda, nutmeg, cinnamon, and cloves. Add it into the butter mixture and stir well. Add the chocolate into it. Cover and keep it in the freezer for about 2 hours. Divide the dough into 1-inch balls and roll into the sugar. Put these balls on a baking sheet at 2 inches apart. Let them cool down and serve.

Recipe 6 - Dipped Gingersnaps

In this recipe, half of the simple cookies are dipped in the mixture which makes the cookies more tasteful. Serving Size: 12 Cooking Time: 30 minutes Ingredients: 2 cups of sugar 1½ cups of canola oil 2 eggs ½ cup of molasses 4 cups of flour 4 tsp of baking soda 3 tsp of ginger 2 tsp of cinnamon 1 tsp of salt Some additional sugar 2 (10 oz each) packs of white baking chips ¼ cup of shortening Instructions: Combine sugar and oil in a bowl. Beat eggs into it and add molasses. Mix flour, ginger, salt, cinnamon, and baking soda in another bowl.

Add into the oil mixture gradually. Make balls of the dough of ¾ inch. Roll these balls into the sugar. Put these balls on a baking sheet 2 inches apart. Bake for 10 to 12 minutes at 350 degrees F. Melt the chips and shortening in a microwave. Dip the cookies into melted chips halfway. Put these cookies on wax paper. Let them cool down and serve.

Recipe 7 - Oatmeal Gingersnaps

This dish is perfect for those who seek something healthy and suitable to their diet plan. Serving Size: 3 dozen Cooking Time: 30 minutes Ingredients: ½ cup of shortening 1 cup of sugar 1 egg ¼ cup of molasses 1½ cups of flour ¾ cup of oats 1 tsp of baking soda 1 tsp of ginger ¼ tsp of salt ¼ tsp of cloves Some additional sugar Instructions:

Mix shortening and sugar in a bowl until it becomes fluffy. Beat the eggs and molasses into it. Mix the dry ingredients in another bowl and add gradually into the sugar mixture. Make 1 in. rolls of the dough and roll into the sugar. Put these balls on a greased baking sheet at 2 in. apart. Bake for 10 minutes at 350 degrees F. Let these cool down and serve.

Recipe 8 - Triple Ginger Gingersnaps

These crispy ginger cookies are full of taste, and you can make them with minimal ingredients. Serving Size: 5 dozen Cooking Time: 45 minutes Ingredients: ⅔ cup of butter 1 cup of brown sugar ¼ cup of molasses 1 egg 2 tsp of ginger root 1 cup of flour ¾ cup of wheat flour 3 tsp of ginger 1½ tsp of baking soda ½ tsp of salt ½ tsp of nutmeg ¼ tsp of cloves 3 tbsp of chopped ginger ¼ cup of sugar 1½ tsp of cinnamon Instructions:

Mix the butter and brown sugar in a bowl for 5 to 7 minutes until it becomes fluffy. Add molasses, ginger root, salt, baking soda, cloves, and nutmeg in another bowl. Add the ginger into it. Keep it in the freezer for 1 hour. Preheat the oven to 350 degrees F Combine sugar and cinnamon in a bowl. Divide and make 1 in. balls of the dough and roll into the sugar. Put these balls 3 in. apart on a baking sheet. Bake in the oven for 10 to 12 minutes, let them cool down and serve.

Recipe 9 – Afterschool Gingersnaps

This is a very quick and easy to make recipe that takes very little time and attention to be cooked. Serving Size: 6 dozen Cooking Time: 20 minutes Ingredients: ¾ cup of butter ½ cup of sugar ½ cup of brown sugar ¼ cup of dark molasses 1 beaten egg 2¼ cups of flour 1½ tsp of baking soda ¼ tsp of salt ⅔ tsp of cinnamon 2-3 tsp of ginger Instructions: Mix butter, sugar, egg, and molasses.

Mix flour, baking soda, ginger, cinnamon, and salt in another bowl. Add this into the sugar mixture gradually. Keep it in the freezer for one hour. Roll the dough on a floured surface to ⅛ inch thickness and make its desired shapes. Put these on a greased baking sheet. Bake for 5 to 6 minutes at 375 degrees F and let it cool down. Serve on a platter and enjoy.

Recipe 10 - Gingersnap Coconut Cream

This is a very yummy combination of coconut cream and gingersnaps that will be your family’s favorite once you’re going to try it at home. Serving Size: 4 dozen Cooking Time: 45 minutes Ingredients: ⅓ cup of butter ⅓ cup of brown sugar 1 egg ⅓ cup of molasses 1½ cups of flour 1 tsp of baking soda ½ tsp of ginger ½ tsp of cinnamon ¼ tsp of cloves For the Filling ¼ cup of butter ¾ cup of confectioners’ sugar ½ tsp of orange extract ¼ cup of shredded coconut Instructions: Mix sugar and butter in a large bowl.

Preheat the oven at 375 degrees F. Add egg and molasses into the sugar mixture and make it well fluffy. Combine flour, spices, and baking soda in another bowl. Add this into the sugar mixture gradually. Put the dough in the form of teaspoons full at 1 in. apart on a baking sheet. Bake for 6 to 8 minutes. Mix the extract, confectioners’ sugar, and butter in a small bowl. Spread on the bottoms of half of the cookies. Cover these with the remaining cookies and serve.

Recipe 11 - Gingersnap Pumpkin Cake

Cakes are very favorite among almost all age groups. This combination of gingersnaps and pumpkin makes a simple cake more delicious. Serving Size: 12 Cooking Time: 80 minutes Ingredients: 7 tbsp of gingersnap cookie crumbs 2 (8 oz each) packs of cream cheese 1 (8 oz) pack of fat free cream cheese ⅔ cup of sugar substitute 1 cup of sour cream 1 cup of canned pumpkin 1 tbsp of cornstarch 2 tsp of cinnamon 2 tsp of vanilla extract ¼ tsp of salt ¼ tsp of nutmeg 2 eggs 2 egg whites 12 tsp of whipped topping

Instructions: Take a springform pan and coat it with cooking spray. Sprinkle crumbs into it and set it aside. Combine cream cheeses in a bowl. Add substitute of sugar and sugar into it and beat well. Add pumpkin, sour cream, salt, cinnamon, vanilla extract, and nutmeg into it and mix well. Add egg whites and eggs into it and beat well. Transfer it into the prepared pan. Wrap a double thickness foil around the pan. Keep it in a larger baking pan. Add hot water up to 1 inch into the pan. Bake for 50 to 60 minutes at 325 degrees F. Take the pan out of hot water. Cool it for 10 minutes on a wire rack. Run a knife around the edges of the pan. Remove the foil and refrigerate it overnight. Remove the slides and put topping over each slice and enjoy.

Recipe 12 - Pumpkin Gingersnap Dessert

This dessert includes a mixture of gingersnaps and pumpkin which is very tasty and healthy. Serving Size: 16 Cooking Time: 30 minutes Ingredients: 1½ cups of crushed gingersnaps ¼ cup of butter ½ tsp of cinnamon ¼ tsp of nutmeg For the Filling 2 (3.4 oz each) packs of vanilla pudding 1⅓ cups of cold milk 1 (15 oz) can of solid pumpkin 1½ tsp of cinnamon ½ tsp of ginger, cloves, and nutmeg 2 cups of whipped topping For the Topping

1½ cups of evaporated milk 1 cup of brown sugar 1 cup of chopped pecans 2 tsp of vanilla extract Instructions: In a large bowl, mix the first four ingredients. Pour it into the 13-inch greased pan. Bake for eight minutes at 350 degrees F. For the filling, mix pudding mixes and milk in a bowl and beat well. Add ginger, nutmeg, cloves, and pumpkin into it and mix it well. Fold it into the whipped topping and pour over the crust. Let it cool for 4 hours. Mix sugar and milk in a pan and bring it to a boil for topping. Continue cooking until it becomes thicker. Turn the heat off. Add pecans and vanilla to it. Make squared pieces of it and put the topping over it.

Recipe 13 - Ginger Berry dessert

Including fruit in a dessert makes the simple dessert more nutritious and healthier and takes very little attention and time. Serving Size: 4 Cooking Time: 25 minutes Ingredients: ½ cup of crushed gingersnaps ⅓ cup of crushed vanilla wafers 2 tsp of chopped walnuts 2 tsp of butter For the Filling 6 oz of cream cheese ¼ cup of sugar 1 tsp of vanilla extract 1½ cups of blueberries ¾ cup of strawberries Instructions: Mix the crumbs, vanilla wafers, and walnuts in a bowl. Take a greased 6-inch springform pan and press the mixture into it.

Bake for 5 to 7 minutes at 375 degrees F and set aside. Beat cream cheese and sugar in a bowl. Spread ⅓ cup of vanilla over the crust. Spread half of the blueberries over it. Spread ⅓ cup of cheese mixture. Spread strawberries over the top. Spread the left cream cheese. Put left blueberries over it and refrigerate for some hours.

Recipe 14 - Gingersnap Pumpkin Pie

This new and restaurant style combination of gingersnaps and pumpkin is very popular among those people who prefer to eat at home as compared to any restaurant. Serving Size: 8 Cooking Time: 30 minutes Ingredients: 1½ cups of chopped gingersnaps ¼ cup of butter 4 oz of cream cheese 1 tsp of sugar 1½ cups of whipped topping 1 cup of cold milk 2 (3.4 oz each) packs of butterscotch pudding ½ cup of canned pumpkin ½ tsp of pumpkin pie spice ½ tsp of vanilla extract ¼ tsp of cinnamon Some additional topping Instructions:

Mix crumbs and butter in a bowl. Preheat the oven up to 375 degrees F. Take a 9 inches pie plate and pour the mixture into it. Bake for 8 to 10 minutes and let it cool. Mix cream cheese and sugar in a bowl until it becomes smooth. Fold it in the whipped topping and spread over the crust. Beat the pudding mixes and milk for 1 minute. Add vanilla, pie spice, pumpkin, and cinnamon. Spread the cream cheese over it and refrigerate. Put additional topping as desired.

Recipe 15 - German Meatballs with Gingersnap Gravy

This dish consists of a great combination of meatballs along with the gravy of gingersnaps and is making its place on the list. Serving Size: 4 Cooking Time: 45 minutes Ingredients: 1 egg ¾ cup bread crumbs 1¾ cups of water ¼ cup of chopped onion ½ tsp of salt Dash of pepper 1 pound of lean beef 2 beef bouillon cubes ⅓ cup of brown sugar ¼ cup of raisins 2½ tsp of lemon juice Cooked noodles to serve ½ cup of crushed gingersnaps

Instructions: Mix the egg,¼ cup of water, salt, pepper, and onion in a bowl. Add beef into it and mix well. Make 2 ½ inch balls of it. Bring the left water to a boil. Add brown sugar, raisins, lemon juice, bouillon, and gingersnaps, then cook them well. Add meatballs into it and put it on simmer for 20 minutes. Serve along with cooked noodles.

Recipe 16 - Cookie Jar Gingersnaps

For one who wants to make store cookies for a long time, this recipe is perfect for them. Serving Size: 3 dozen Cooking Time: 35 minutes Ingredients: ¾ cup of shortening 1 cup and 2 tbsp of sugar 1 egg ¼ cup of molasses 2 cups of flour 2 tsp of baking soda 1½ tsp of ginger 1 tsp of cinnamon ½ tsp of salt Instructions: Mix shortening and sugar and make it a fluffy mixture Preheat the oven to 350 degrees F.

Add egg and molasses into the sugar mixture. Mix the next five ingredients in another bowl and add gradually into the sugar mixture. Make balls of dough and dip into the left sugar. Put on baking sheet 2 in. apart. Bake for 10 to 15 minutes, then cool them down for a while. Enjoy with coffee or tea.

Recipe 17 - Apricot Gingersnap Ham

This combination of apricot and ham is healthier and very suitable for a healthy diet plan. Serving Size: 15 Cooking Time: 2½ hours Ingredients: 1 (8 lb.) cooked bone-in ham 1½ cups of apricot preserves ½ cup of brown sugar ⅓ cup of Dijon mustard 1½ cups of crushed gingersnaps 3 cups of chicken broth ½ tsp of salt ¼ tsp of pepper 3 tsp of cornstarch ½ cup of cold water Instructions: Spread foil in a shallow pan. Put ham on a rack in the pan.

Bake for 1½ hour at 325 degrees F. In another bowl, mix preserves, mustard, and sugar and reserve ¼ cup of the mixture for sauce. Spread on the ham. Spread cookie crumbs on the ham. Bake for 30 to 45 minutes. Put the meat into the platter and cover to keep warm. Now reserve ⅓ cup for drippings. Mix pepper, ham drippings, salt, broth, and reserved apricot mixture in a saucepan. Mix cornstarch and water until it becomes smooth. Add it into the saucepan. Bring it to a boil and cook for 2 minutes until it thickens. Serve it with the ham.

Recipe 18 - Ginger Pumpkin Cake

This cake is unique as it consists of a great hit of ginger and pumpkin. Serving Size: 16 Cooking Time: 70 minutes Ingredients: 1 (15 oz) can of pumpkin 2 cups of sugar 4 eggs 1 cup of canola oil 2 cups of flour 2 tsp of baking soda 2 tsp pumpkin pie sauce ½ tsp of salt For the Icing 4 oz of cream cheese ¼ cup of butter ½ tsp of vanilla extract 1¾ cups of confectioners’ sugar 5 crushed gingersnaps

Instructions: Take a 10 in. fluted tube pan and grease and flour it. Preheat the oven up to 350 degrees F. Mix sugar, eggs, pumpkin, and oil until well blended. Combine flour, pie sauce, salt and flour in another; gradually add and beat into the pumpkin mixture. Transfer the mixture into greased pan. Bake for 50 to 55 minutes and cool it for 10 minutes. Take another bowl, mix vanilla extract, cream cheese, and crushed gingersnaps and blend it well. Beat confectioner's sugar into it until smooth. Frost the cake and serve with the crushed cookies.

Recipe 19 - Pumpkin Gingersnap Parfait

This pumpkin gingersnap parfait is very easy to make as it consists of commonly used ingredients in the kitchen. Serving Size: 6 Cooking Time: 20 minutes Ingredients: 1⅓ cups of canned pumpkin 1 (8 oz) pack of mascarpone cheese ⅓ cup of brown sugar 1 tsp of cinnamon 1 tsp of orange zest ½ tsp of cloves ¼ tsp of ginger ⅓ cup of Amaretto 1 cup of whipping cream ¼ cup of confectioners’ sugar 1 tsp of vanilla extract 1 cup of crumbled gingersnaps Instructions:

Combine the first seven ingredients in a large bowl mix rum in it if desired. Refrigerate for 2 hours. Beat cream in a small bowl until it begins thicker. Add confectioners’ sugar and vanilla and mix these well. Before serving, spoon half mixture of pumpkin into six parfait glasses. Spread whipped cream on top and crumbled cookies. Make layers according to your desire.

Recipe 20 - Old Fashioned Gingersnaps

This is a very unique and old recipe for making tasty gingersnaps. Serving Size: 4 dozen Cooking Time: 25 minutes Ingredients: ¾ cup of butter 1 cup of sugar 1 egg ¼ cup of molasses 2 cups of flour 2 tsp of baking soda 1 tsp of cinnamon 1 tsp of cloves 1 tsp of ginger ¼ tsp of salt Some additional sugar Instructions: Combine butter and sugar in a bowl. Add egg and molasses into it.

Mix flour, cinnamon, baking soda, cloves, ginger, and salt in another bowl. Gradually add this mixture into the sugar mixture and mix well. Make 1 ¼ in. rolls of the dough and dip into the sugar. Put it on a baking sheet at 2 inches apart. Bake for about 10 minutes at 375 degrees F and let it cool before serving.

Recipe 21 - Gingersnap Pumpkin Pudding

This is a very delicious and sweet dessert that includes a great hit of pumpkin and pudding. Serving Size: 3 Cooking Time: 10 minutes Ingredients: 1¾ cups of cold milk 1 (3.4 oz) pack of instant cheesecake ½ cup of canned pumpkin ½ tsp of pumpkin pie spice 10 gingersnap cookies 1 cup of whipped topping Instructions: Whisk milk and pudding in a bowl.

Add pumpkin pie spice into it. Set aside three gingersnaps. Crush left cookies. Fold the whipped topping into the pudding. Transfer into dessert bowls. Sprinkle some cookie crumbs over it. Serve each bowl with gingersnap cookies.

Recipe 22 - Brisket with Gingersnap Gravy

This dish is enriched in nutrition as it has an addition of brisket and becomes very crunchy. Serving Size: 18 Cooking Time: 3 hours Ingredients: 1 (5 lb.) beef brisket 1 cup of water ¾ cup of chili sauce 1 (½ lb.) envelope of onion soup mix 6 crushed gingersnaps Instructions: Put brisket in a roasting pan. Combine chili sauce, water, and soup in a bowl. Pour this mixture on the meat. Bake for almost 3 hours at 325 degrees F and refrigerate overnight. Preheat the oven up to 350 degrees F. Make ¼ in. thick slices of meat.

Transfer into the pan again. Spread gingersnap crumbs on it. Bake for 30 to 45 minutes and serve.

Recipe 23 - Gingersnap Pear Trifle

This trifle becomes tastier when it gets an addition of gingersnaps and pears that makes your meal more tasteful. Serving Size: 2 Cooking Time: 10 minutes Ingredients: ½ cup of whipping cream ¼ cup of lemon curd ½ cup of crushed gingersnaps 1 cup of canned pears 2 tbsp crystallized ginger Instructions: Beat cream and sugar in a small bowl. Fold it into the lemon curd. Make a layer of crushed cookies, whipped cream, and pears in two dishes. Repeat the layers and serve.

Recipe 24 - Gingersnap Ice Cream Torte

This torte that consists of ice cream and gingersnaps makes a great hit to the meal. Serving Size: 20 Cooking Time: 30 minutes Ingredients: 1 (14 oz) pack of caramels 2 cups of crushed gingersnap cookies ½ cup of brown sugar ½ cup of butter ⅓ cup of milk or cream 1½ cups of cold milk 2 (3.4 oz each) packs of vanilla pudding ½ gallon of vanilla ice cream ½ cup of crushed pecans Instructions: Mix brown sugar, butter, and gingersnaps in a bowl and set aside. Take a greased 9 in. springform pan and press the mixture. Bake for 10 minutes at 350 degrees F.

Melt caramel in a saucepan and add cream into it. Beat milk and pudding for 2 minutes at a slow speed. Add ice cream into it and stir. Spread half of it on the crust and spread gingersnap mixture on the top. Drizzle half of caramel sauce. Sprinkle half of the pecans and repeat the layers. Cover and freeze for 4 hours. Remove from the freezer 15 minutes before serving.

Recipe 25 - Gooey Caramel Topped Gingersnaps

These caramel-filled gingersnaps are very easy to make and give a very yummy taste. Serving Size: 3 ½ dozen Cooking Time: 30 minutes Ingredients: 42 gingersnap cookies 1 (14 oz) pack of caramels 2 tbsp of whipping cream 1 cup of honey roasted peanuts 12 oz of dark chocolate Chopped honey-roasted peanuts Instructions: Arrange all the cookies on a baking sheet. Melt caramel with milk in the microwave. Add one cup of chopped peanuts. Pour 1 tablespoon of mixture on the cookie and refrigerate. Dip cookies in the candy coating halfway.

Transfer to the baking sheet again and sprinkle chopped peanuts on it. Refrigerate and serve.

Recipe 26 - Gingersnap Rum Apple Crisp

This recipe includes crunchy and crispy gingersnap and rum. It is a very delicious hit. Serving Size: 8 Cooking Time: 1 hour Ingredients: ¾ cup of brown sugar 3 tbsp of flour 2¼ tsp of cinnamon 1¼ tsp of allspice 1 tsp of salt ¼ tsp of ginger 6 cups of tart apples 6 (14 oz) caramels ⅓ cup of rum For the Topping ¾ cup of crushed gingersnaps ¾ cup of brown sugar ½ cup of flour

½ cup of cold butter Some vanilla ice cream Instructions: Combine the first six ingredients in a bowl and preheat the oven at 375 degrees F. Add apples into it and mix well. Mix caramels and rum in a saucepan. Melt the caramel slowly. Pour in the apple mixture and mix well. Transfer to 8 in. square baking dish. Combine the brown sugar, flour, and crushed cookies in a bowl. Cut in butter until well crumbled. Sprinkle on filling and bake for 35 to 40 minutes or until the apples are well tender. Cover with foil and serve with warm vanilla ice cream.

Recipe 27 - Gingersnap Cream Cookie Cups

A simple addition of cream into gingersnaps makes this dish tastier Serving Size: 2 ½ dozen Cooking Time: 45 minutes Ingredients: 1½ cups of flour ½ cup of wheat flour ⅓ cup of sugar 1½ tsp of ginger 1 tsp of baking soda 1 tsp of cinnamon ½ tsp of salt 1 egg ¼ cup of canola oil ¼ cup of applesauce ¼ cup of molasses For the Filling 4 oz of cream cheese ½ cup of confectioners’ sugar ¾ tsp of vanilla extract

½ cup of whipping cream Instructions: Combine flour, ginger, baking soda, salt, cinnamon, and sugar in a bowl. Mix oil, applesauce, egg, and molasses and add to dry ingredients. Mix well until dough is formed. Make 1 in. balls and transfer to muffin cups greased with cooking spray. Bake for 10 to 12 minutes at 350 degrees F and let it cool. Beat cream cheese, confectioners’ sugar, and vanilla in another bowl. Fold in the whipped cream and pour 2 tablespoons into each cup.

Recipe 28 - Extra Spicy Gingersnaps

This dish includes spices which give a great taste and makes it more delicious. Serving Size: 5 dozen Cooking Time: 40 minutes Ingredients: ¾ cup of butter 1 cup of brown sugar ¼ cup of molasses 1 egg 2 cups of flour 2 tsp of ginger 1 tsp of baking soda 1 tsp of cinnamon ½ tsp of mustard ½ tsp of white pepper ½ tsp of cardamom ½ tsp of cayenne pepper ¼ tsp of salt ¼ tsp of cloves 4½ tsp of crystallized ginger 3 tsp of sugar

Instructions: Mix sugar and butter in a bowl and make it well mixed. Add molasses and egg into it. Combine the flour, baking soda, cinnamon, mustard, ginger, cardamom, white pepper, salt, cayenne, and cloves in a bowl and toss well. Add it into the sugar mixture gradually. Add crystallized ginger into it. Refrigerate for 1½ hours. Make 1 in. balls of dough and roll into the sugar. Put these balls on a baking sheet at 3 inches apart. Bake for 8 to 10 minutes at 350 degrees F. Let it cool and serve into the platter.

Recipe 29 - Gingersnap Crusted Sweet Potato Cake

This dish is very suitable for those who like vegetables and sweets. It includes sweet potatoes which are nutritious and tasty. Serving Size: 12 Cooking Time: 80 minutes Ingredients: 2 tsp and 1 cup of butter ⅓ cup of crushed gingersnaps 2 cups of sugar 2 eggs 2 (3.4 oz each) cans of sweet potatoes 3½ cups of flour 2 tsp of baking soda 2 tsp of ginger 1 tsp of salt ½ tsp of cloves 2¼ cups of confectioners’ sugar ½ cup of maple syrup ¾ tsp of vanilla extract Instructions:

Grease a 2 inches pan with butter and make a layer of cookies. Mix sugar and butter in a bowl. Add eggs into it and beat well. Add sweet potatoes to it and mix well. Add ginger, flour, salt, baking soda, and cloves to a bowl. Add into the sugar mixture gradually. Transfer it to the pan and bake for 60 to 75 minutes at 350 degrees F. Let it cool for 10 minutes and remove the slides from the pan. Mix maple syrup, confectioners’ sugar, and vanilla in a bowl. Pour over the cake for glaze and serve.

Recipe 30 - Pumpkin and Ice Cream Gingersnap Pie

The combination of ice cream and pumpkin makes this pie tastier. Serving Size: 8 Cooking Time: 25 minutes Ingredients: 1½ cups of crushed gingersnaps 2 tbsp of walnuts 1 tbsp of canola oil For the Filling 4 cups of vanilla Ice cream 1 cup of pumpkin pie filling Some pumpkin pie sauce Instructions: Combine crushed cookies and walnuts in a bowl and stir in oil. In a 9 inches pie plate, make the layer of the mixture. Mix pie filling and ice cream in a bowl and blend it well. Spread on the prepared layer. Sprinkle pie spice over it and freeze overnight.

Serve into the platter and enjoy.

Conclusion This cookbook and its recipes are easy to cook at home and do not require a long-term experience of cooking. The gingersnap recipes and the combinations made with the cookies are delicious and less timeconsuming. Enjoy your holidays with your favorite gingersnap recipes. The easy recipes are festive, sweet, somewhat spicy, and chewy but perfect for your cravings. We hope you enjoyed making them. If you liked the recipes, take a look at the other cookbooks published by us for various occasions and various meal courses. Thank you.

About the Author Since he was a child, Logan King enjoyed watching his mom cook. For him, it was even more fun than playing with his friends. That’s how he fell in love with cooking. In fact, the first thing he ever cooked on his own was a cupcake, a surprise for his little sister, which not even his mom was expecting. Now, supported by the whole family he is constantly sharing new recipes of his own creations. He finished a gastronomy academy when he was 18 and continued his career as a chef and recipe developer. Now his goal is to educate and help people fell in love with cooking as he did. Actually, he is advising mothers and fathers to give their children an opportunity in the kitchen, because they never know, maybe their kid could be the next top chef. Even though he pursued a career as a chef, his cookbooks are designed for everyone, with and without cooking experience. He even says, “even if you don’t know where your knife is you will be able to do my recipes.” The gastronomy field is large and there is no end in the options, ingredient combinations, and cooking techniques. That’s why he tries his best to keep his audience informed about the newest recipes, and even give them a chance to modify his recipes so that they can find a new one, one that they can call their own.

Appendices

I am not stopping with this book. There are going to a lot more so make sure you are ready for the amazing recipes that you will be able to get from me. You can always be sure that they are going to be simple and easy to follow. But thank you for choosing my book. I know that you haven’t made a mistake and you will realize that too, well, as soon as you start making the recipes. Please do share your experience about the written as well as the practical part of this book. Leave feedback that will help me and other people, I’ll greatly apricate this. Thank you once more Have a great adventure with my book Yours Truly Logan King