Ground, fresh and crystallized ginger provides these snaps with a triple-power punch. The crushed candy cane sprinkling on top makes them especially suited for Christmas.

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/4 cup dark molasses
• 1 egg
• 1-inch piece fresh ginger, peeled and grated
• 3 ounces crystallized ginger, chopped coarsely
• 3 ounces peppermint candy canes
• Granulated sugar for sprinkling

In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves; mix well. In a large mixing bowl, combine butter, sugar, molasses, egg and fresh ginger; mix well. Add dry ingredients to wet ingredients and mix until well combined; stir in crystallized ginger. Wrap and place dough in refrigerator for at least 1 hour.

Place candy canes in a heavy plastic bag and break into small pieces, using either a mallet or rolling pin. Preheat oven to 375 degrees.

Portion out chilled dough by heaping tablespoons, forming into balls if you wish, and place 2 inches apart on ungreased cookie sheet. Flatten each cookie slightly. Bake 8 to 10 minutes. Remove from oven and immediately sprinkle each cookie with a few pieces of broken candy cane and granulated sugar. Cool.

Makes about 3 dozen.

Freezeworthy: Yes, but cool completely first.

April LeRoy

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