How To: Gingersnap Streusel 

Christmas cookies are my jam! It’s no shock that we love all treats, but when you add a dash of holiday to a cookie, we’re all in. For December’s Pie Club, we found it imperative to sneak a Christmas cookie or two into our pie. I’m sure you understand that sometimes one dessert just isn’t enough.

We scoured the Internet and our pie books, and became convinced that a Gingersnap Streusel topping would be the icing on the cake of our Apple Cranberry Pie. (Like the mixed dessert metaphor I just did there?)

It was so delicious that we felt it absolutely necessary to share. If your Christmas pie needs a little pizazz, whip up this bad boy. We promise it won’t disappoint.

HOW TO: Gingersnap Streusel

Full Recipe: Gingersnap Streusel

Ingredients:

  • 15-20 gingersnap cookies
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup unsalted butter (room temperature)

Directions:

  1. Put the gingersnaps in a food processor and pulse until the cookies are in small chunks
  2. Add cinnamon, brown sugar, flour, and butter. Pulse to combine.
  3. Sprinkle over the pie filling of your choice.
  4. Bake, serve, and enjoy the fact that you clearly have your #pieorities in order!

Published by Alex

Food-loving, adventure-seeking, pun-enthusiast

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