It’s getting to that time of year when everything is pumpkin-spiced. Coffee chains have already released spiced lattes and hot chocolates; you’ll find pumpkin spice already blended and ready to go at the supermarket. And, of course, gingersnaps have started popping up everywhere. These delicious cookies are a cookie plate favorite around Thanksgiving and Christmas. But what about using them as an ingredient in dishes? Gingersnaps can already be found in German sauerbraten recipe, but there are tons of meatless recipes that feature gingersnaps as a main ingredient — both savory and sweet!
You can buy gingersnaps at the store, but if you really want to control what’s going into them, make your own! A good gingersnap recipe is an excellent thing to have on hand. The best part is being able to vary the ingredients to your liking. Add more of one spice or less of another, to create your favorite gingersnap!
This chai recipe doesn’t use gingersnaps as ingredient, but it’s just begging to have homemade gingersnaps dipped into it! Our recipe for chai is vegan, and with almond milk as an addition, it’s just as incredible as traditional milky versions.
These cornbread puddle cakes have a flavor reminiscent of cornbread, but their texture is far moister, somewhat like a savory flan or pudding. Topped with a savory gingersnap gravy, they bring all of the flavor of our favorite spiced cookie. But the addition of savory spices makes this worthy of an appetizer or side dish place at the table.
German cooking — like the aforementioned sauerbraten — loves using gingersnaps as savory ingredients. In this tofu schnitzel cutlet recipe, tofu stands in for the traditional pork or veal of a schnitzel. Topped with the flavorful gingersnap gravy, it’s as close to authentic as you can get (without the meat, of course!)
Of course, gingersnaps are delicious in sweet recipes. That’s kind of their MO! Our chocolate gingerbread cookies bring a bit of chocolate flavor to the mix. These cookies aren’t nearly as thin and crispy as a traditional gingersnap, but the flavors of these cookies, in the form of spices, makes them a great alternative for those who love a little chocolate in their lives.
If you’re lucky to live somewhere warm enough that still leaves you craving ice cream, or if you’re just looking for the perfect accompaniment to pumpkin pie, look no further. This roasted pumpkin and gingersnap ice cream is a creative and delicious flavor.
If you have leftover gingersnaps (though that would be surprising!) try dipping them into this delicious pumpkin pie dip. It’s a fun dessert to serve family style, much like fondue without having to set up the heating candles. This dip brings all of the flavors of pumpkin pie, while gingersnap adds some of the crunch of thre crust.