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 Make a Gingersnap Streusel
Gingersnap Streusel Recipe:
In a large bowl, stir together cinnamon, brown sugar and flour.
Using a food processor, crumble to gingersnap cookies until they are small pea-sized pieces.
Add cookie crumble and the pieces of cold butter into the bowl. Using a pastry blender (or fork), mix the butter into the mixture until it is a crumbly texture. Be careful not to over mix.
Sprinkle over the pie filling of your choice. Follow the baking instructions of your pie recipe. Enjoy!