Type to search

Stacked Ginger Cookies



1 box Anna’s Swedish Ginger Thins

2 cups heavy cream

1 teaspoon vanilla extract

1 tablespoon Grand Marnier

1 teaspoon candied ginger, fine chop

1 teaspoon candied orange peel,
fine chop


  1. Beat cream to soft peaks.
  2. Add vanilla and Grand Marnier and beat just enough to combine.
  3. Gently fold in ginger and orange peel.
  4. Using teacups or custard cups, put a mounded tablespoon of cream in the bottom of each cup and place a gingersnap on top; alternate cream and cookies, ending with a generous dollop of cream. (Stacking fewer cookies will make a more cream-centric dessert.) Make sure the last dollop of cream rests below the the lip of the cup.
  5. Cover with plastic wrap and chill for at least 2 hours before serving. 

Hudson Valley Restaurant Week is back this April 8-21!