Desserts | Holidays

3x’s the Ginger Gingersnaps

Redolent of warm spices, gingersnaps that are more gingery than any that you have ever had. Compounded with 3 types of ginger; powdered, candied, and Villa Manodori Essenziale Ginger Extra Virgin Olive Oil. They have a crunchy sugar topping scented with ginger and cinnamon. Serve this alongside hot chocolate for an after-ski or skating treat. If you are feeling decadent, use them to scoop up a dollop of whipped cream (made with a drop or two of dark rum).


  • Cookie Dough
  • 1 ¾ cups all-purpose flour
  • ¼ cup granulated sugar (50 grams)
  • ½ cup brown sugar (100 grams) (210 grams)
  • ¼ cup unsulphured molasses (60 grams)
  • 1 tablespoon cornstarch (8 grams)
  • 1 teaspoon baking soda
  • 3 tablespoons milk (45 grams)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 2 tablespoons finely chopped, candied ginger
  • 1 teaspoon vanilla extract
  • Sugar topping
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger


Time: 2 hours
Yield: 15

Make the dough

  • Mix the ginger-infused oil, sugars, molasses, milk, and vanilla extract until well combined.
  • Whisk the flour, cornstarch, baking soda, cinnamon, ground ginger, and salt in a separate bowl.
  • Pour the wet ingredients into the dry ingredients. Mix by hand or with an electric mixer. Fold in the candied ginger.
  • Chill the dough for at least 1 hour to allow the flour to absorb the wet ingredients.

Bake the cookies

  • Mix the sugar topping ingredients.
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • Shape the dough into 1 inch balls using a 2 tablespoon scoop or your hands. Roll them in the sugar. Place them on the baking sheet, 2 inches apart.
  • Bake for 12-15 minutes. Cool completely.
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