Ginger Snaps with Tangerine Glaze

I hope everyone had a wonderful Christmas. We escaped to a secluded cabin in Tennessee outside of Gatlinburg. It was a wonderfully quiet and uneventful Christmas. We ate at lots of great restaurants, and I came back with some wonderful recipe ideas. We also got to see snow for the first time in years. We made wonderful memories playing in the snow, throwing snowballs, and making snow angels. We spent alot of time in the national park enjoying the scenery. We like to do outdoors things and enjoy nature while traveling. However, we spent much of our time taking our truck on “driving tours” through the park, because of the cold and little one, instead of hiking.

When we got to the cabin I searched through the closets and found a cute little Christmas tree to put on the table, and also found lots of pretty red bows to decorate the outside and inside of the cabin. I had also bought my own mountain pine artificial Christmas tree and my woodsy ornaments for the cabin. I finished my decorating by bringing an additional huge roll of red ribbon that I used to make large bows to grace the fireplace mantel. I packed all the things I would need for my essential Christmas cooking in a large cooler. I combined all the dry ingredients for these delicious cookies in a Tupperware container. I also brought all the other ingredients for the cookies, my fruitcake, homemade hot chocolate mix, and fresh apples and citrus for snaking.

We wanted to make a big impression on Santa this year, so that he remembers us next year. We thought these full flavor ginger snap cookies would do the trick. The cookies are very delicious and super flavorful. They were perfectly moist and chewy. I decided to incorporate the tangerines I had brought into the icing. The tangerine flavor was a wonderful contrast to the spicy cookie.

Yield: Serves 4

Ginger Snaps with Tangerine Glaze

5.00 stars (1 reviews)


3/4 cup butter
1 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 cup molasses
1 egg
2 1/2 cups flour
4 oz crystallized ginger, chopped fine (I used the food processor)

1 cup powdered sugar
2 teaspoons freshly squeezed tangerine juice
1 teaspoon butter
the zest of one tangerine


Preheat oven to 375 degrees. Combine sugar and butter in a large mixing bowl. Whisk together well. Add eggs, chopped crystallized ginger, and molasses to the bowl, and whisk until well combined.

Sift together ground ginger, baking powder, baking soda, cinnamon, cloves, and flour. Add the dry ingredients to the wet, and stir together until just combined.
Drop cookie dough by the spoonful onto cookie sheet, and bake cookies at 375 degrees for 8 - 10 minutes, or until set. After baked, remove and let cool before icing.

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*Nutritional Information is not guaranteed for 100% accuracy.

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