The twist in Twisted Ginger Snaps comes from an unexpected place of flavor insanity; citrus! Candied citrus peels add a twist (get it?) of sunny, vibrant flavor to the usual sharp, spicy sweetness of ginger cookies. Buttery, wonderfully spiced, and delightfully crunchy, Twisted Ginger Snaps are ready to warm up your taste buds through even the bitterest chill! It’s a twist that will have people in knots!
Ingredients
For the candied citrus peel:
- 2 cups 1-2-inch-wide strips lemon, lime, orange, or grapefruit peels, piths removed
- 2 cups cold water, plus more, to taste
- 2 cups granulated sugar
For the cookies:
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 10 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 3/4 cup light molasses
Directions
Step 1 –In a medium saucepan, add the citrus peels and enough of the extra cold water to cover them.
Step 2 –Bring the water to a boil, then drain the peels.
Step 3 –Repeat the covering, boiling, and draining process two more times.
Step 4 –Transfer the boiled peels to a plate.
Step 5 –In the same saucepan, add 2 cups of the sugar and 2 cups of the water and bring the mixture to a boil, stirring to dissolve the sugar.
Step 6 –Add the citrus peels to the saucepan and bring the mixture to just a simmer.
Step 7 –Reduce the heat to low and simmer very gently until the peels are translucent, about 30-45 minutes.
Step 8 –Transfer the saucepan from the heat and allow the citrus peels to cool in the simple syrup.
Step 9 –Drain the citrus peels and finely chop them.
Step 10 –Spread the chopped peels out on a rimmed baking sheet and allow them to dry.
Step 11 –Preheat the oven to 350 degrees F.
Step 12 –Line two baking sheets with parchment paper.
Step 13 –In a small skillet over medium heat, add the ginger, the cardamom, the cinnamon, and the cloves and toast them, while stirring with a wooden spoon, until fragrant, about 2 minutes.
Step 14 –Transfer the spices from the heat.
Step 15 –In a medium bowl or onto a sheet of wax paper, sift the toasted spice mixture, the flour, the baking soda, the salt, and the white pepper.
Step 16 –In a large bowl, add the butter, the remaining sugar, and the light brown sugar and, using an electric mixer on medium-high speed, beat until light and fluffy, about 4 minutes.
Step 17 –Add the eggs, 1 at a time, to the butter mixture, beating well after each addition and scraping down the sides of the bowl as needed.
Step 18 –Add the molasses to the butter mixture and beat to combine.
Step 19 –Gradually add the dry ingredients mixture to the butter mixture in two batches, beating on low speed to incorporate after each addition.
Step 20 –Stir in 1 cup of the candied citrus peels.
Step 21 –Drop the dough by the rounded tablespoonful onto the prepared baking sheets, spacing them about 2 inches apart.
Step 22 –Bake the cookies until the tops feel firm when lightly touched, about 10-12 minutes.
Step 23 –Allow the cookies to cool on the baking sheet for 2 minutes.
Step 24 –Transfer the cookies to a wire rack to cool completely.
Step 25 –Serve.
