Best 2 Holiday Ginger Snap Crust Recipes

Welcome to the world of holiday baking, where the aroma of freshly baked goods fills the air, and the taste of sweet treats brings joy to the season. Among the many festive treats, holiday ginger snap crust stands out with its unique blend of spices and crisp texture. Whether you're a seasoned baker or a novice in the kitchen, let us guide you through the delightful process of finding the perfect recipe for this classic holiday cookie.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERSNAP CRUST

Gingersnap Crust image

This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch pie crust

Number Of Ingredients 5

Ingredients

1 3/4 cups gingersnap crumbs, from about 1/2 batch Gingersnaps
1/4 cup packed dark-brown sugar
1 tablespoon unbleached all-purpose flour
1/2 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

Preheat oven to 350 degrees.
In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.

GINGERSNAP CRUST

Gingersnap Crust image

An easy, warmly spiced, thick gingersnap crust!

Provided by Marissa Stevens

Categories Dessert

Time 15m

Number Of Ingredients 4

Ingredients

2 cups gingersnap cookie crumbs (~9 ounces Gingersnap Cookies)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter (melted and cooled slightly)

Steps:

Preheat oven to 350˚F.
Pulse gingersnap cookies in a food processor until you have fine crumbs (about 2 cups). Add sugar and cinnamon and pulse a few times to combine. Pour melted butter over and pulse until mixture is well combined.
Transfer crumb mixture to a 9-inch, deep-dish pie pan and use a measuring cup to firmly press the mixture evenly onto bottom and up the sides. Bake 5 minutes. Transfer to wire cooling rack to cool completely. Fill as desired.

Nutrition Facts : Calories 235 kcal, Carbohydrate 30 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 253 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

Tips:

Use cold butter: This will help prevent the butter from melting and making the crust too oily.
Work the dough quickly: Overworking the dough will make it tough.
Chill the dough before baking: This will help the crust set and prevent it from spreading too much.
Bake the crust until it is golden brown: This will ensure that the crust is cooked through.
Let the crust cool completely before filling it: This will help prevent the filling from making the crust soggy.

Conclusion:

Ginger snap crust is a delicious and versatile crust that can be used for a variety of pies and tarts. It is easy to make and only requires a few simple ingredients. By following the tips above, you can make a perfect ginger snap crust every time.