This Recipe was made with

Gingersnap Gingersnap


  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 inches peeled fresh ginger-grated
  • 1 tablespoon ground ginger
  • 1/2 cup broken Archway Ginger Snap cookies-divided
  • 1 large lemon
  • 1 cup brown sugar


  1. Preheat oven to 375 degrees F.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one.
  4. Beat in the ginger, powder, and cookies.
  5. Beat in one half of the dry ingredients until just incorporated.
  6. Beat in one third of the yogurt.
  7. Beat in half of the remaining dry ingredients.
  8. Beat in a second third of the yogurt.
  9. Beat in the remaining dry ingredients and then the remaining yogurt.
  10. Use a 12-muffin muffin pan. Place a liner in each cup and distribute the muffin dough.
  11. Sprinkle with remainng 1/4 cup of crushed cookies.
  12. Bake until muffins are golden brown, about 25 to 30 minutes.