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 Make a Gingersnap Streusel

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Gingersnap Streusel Recipe:

AuthorAlexCategoryDessert
Ingredients
 15-20 gingersnap cookies
 ½ tsp cinnamon
 ½ cup brown sugar
 ½ cup all-purpose flour
 ½ cup cold unsalted butter, cut into 1/2-inch pieces
Tip: If you're making the crumble ahead of time, refrigerate until you're ready to bake your pie.

Ingredients

Ingredients
 15-20 gingersnap cookies
 ½ tsp cinnamon
 ½ cup brown sugar
 ½ cup all-purpose flour
 ½ cup cold unsalted butter, cut into 1/2-inch pieces

Directions

Directions
1

In a large bowl, stir together cinnamon, brown sugar and flour.

2

Using a food processor, crumble to gingersnap cookies until they are small pea-sized pieces.

3

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.

4

Sprinkle over the pie filling of your choice. Follow the baking instructions of your pie recipe. Enjoy!

Gingersnap Streusel

Published by Alex

Food-loving, adventure-seeking, pun-enthusiast

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