Crisp, spicy, and sweet gingersnaps are the perfect cookie to enjoy along with a glass of milk or a mug of your favorite coffee. This month, my husband is on a gingersnaps kick, daily dunking his cookies in coffee. But why stop there? The spicy warmth of ginger, the holiday scent of cinnamon, and the deep, rich yet sweet infusion of molasses yields a festive flavor when added to a variety of foods. 

Whether you make your own gingersnap cookies, or buy a bag, here’s a few wonderful ways to perk up the holidays, and warm your winter with the spicy, sweet flavors.

Gingersnaps and Milk Beverage – Yep, this duo tastes great together.

Add 1 c. milk, ½ teaspoon cinnamon sugar, 1 T. maple syrup, and 3 gingersnap cookies to a blender with 6 ice cubes. Blend until cookies and ice are smooth and serve.

Gingersnap and Cream Cheese Spread

Using an electric mixer, combine cream cheese and cookies crumbs (see directions below). Sweeten to taste with sugar, honey, or maple syrup. Serving suggestions: Spread on bagels, waffles, pancakes, or slices of your favorite sweet, quick breads–banana bread, sweet potato bread, pumpkin, or gingerbread. Spread on scones and muffins too.

Gingersnap Cheesecake Crust for pumpkin or plain cheesecake recipes.

In a small bowl, stir together 1 ¾ cup gingersnap cookie crumbs (see directions below), and ¼ cup sugar. Fold in 1/3 cup softened butter. Press mixture into the bottom of a greased 9”-inch springform pan. Fill cookie crust with desired cheesecake batter. 

How to make Gingersnap Cookie Crumbs

Place cookies in a resealable bag and seal. Place bag flat on counter. Using a rolling pin, roll back and forth on top of the bag until cookies are crushed into crumbs. Or use a food processor.

Gingersnap Cookie Crumbs as a Topping

• Sprinkle cookie crumbs on a bowl of yogurt, apple sauce, or ice cream.
• Sprinkle gingersnap cookie crumbs on frosted cakes, pancakes, French toast, or bread pudding. 

Hope you enjoy one of these easy ways to serve gingersnaps this holiday season with those you love. 

Wishing you the best of the season. From our home on Holly Creek,

Deborah Tukua, author of the children’s book, Traveling the Natchez Trace Parkway from A to Z. 

To stay in touch, join our list at www.deborahstukua.com