Santa's Spicy Gingersnappers
This Christmas drop cookie recipe will quickly become a family favorite when they sample the yummy pecan topping and orange glaze.
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Santa's Spicy Gingersnappers
Directions
- Preheat oven to 350 degrees F. Place raisins and butter in food processor; process until raisins are chopped and combined with butter. Transfer mixture to extra-large bowl. With electric mixer beat in brown sugar, eggs, crystallized ginger, orange peel, and vanilla until creamy.
- In medium bowl combine flour, pecans, cinnamon, baking soda, baking powder, nutmeg, ginger, and salt. Gradually beat flour mixture into butter mixture. Mix until well combined.
- With a 2-tablespoon cookie scoop drop dough 4 inches apart on an ungreased cookie sheet. Flatten tops lightly. Spoon 1 teaspoon Pecan Topping onto the center of each unbaked cookie.
- Bake 12 to 13 minutes or until edges are just set. Let cool on pan for 2 minutes; transfer cookies to cooling rack. Cool completely.
- Drizzle cooled cookies with Orange Glaze. Makes 3 dozen large cookies.
Pecan Topping
Directions
- In small bowl combine raisins, pecans, sour cream, and caramel topping. Cover and chill until ready to use.
Orange Glaze
Directions
- In a small bowl, stir together powdered sugar and finely shredded orange peel. Stir in enough orange juice to make a glaze of drizzling consistency.
Nutrition Facts (Santa's Spicy Gingersnappers)
- Per serving:
- 210 kcal ,
- 8 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 26 mg chol. ,
- 70 mg sodium ,
- 34 g carb. ,
- 1 g fiber ,
- 21 g sugar ,
- 2 g pro.