Chewy Ginger Snaps

Often called Swedish Pepparkakor, these tasty cookies get an added dose of flav from the crystallized ginger on top. I also find it a great way to use up the leftover pumpkin pie spice form Thanksgiving.

Ingredients:
  • 1 Basic Cookie Recipe
  • Substitute dark brown sugar for the granulated white sugar
Additions:
  • 1 Tbsp pumpkin pie spice (or just dried ginger)
  • ¼ molasses
  • ½ cup chopped crystallized ginger
  • 2 Tbsp Raw Sugar
Directions:
  1. Make the dough using the dark brown sugar and adding the pumpkin pie spice. Divide into four equal portions, wrap and chill for at least 2 hours.
  2. Once chilled, roll the dough out onto a clean lightly floured surface to a thickness of about 1/8 of an inch. Using a variety of cookie cutters, cut out as many cookies as you can, placing them about 2 inches apart on a prepared cookie sheet.
  3. In a food processor or using a very sharp knife, finely chop the crystallized ginger combining it with the raw sugar. Sprinkle a little bit of this mixture on top of each cookie, pressing down gently so that it sticks.
  4. Bake for 10-15 minutes. Yummy!