Gingersnap Wedges
Discover gingersnap wedges: the perfect fusion of warm spices and satisfying crunch. Irresistibly unique treats to spice up your dessert repertoire.Adapted from the cookbook, Tasty Dessert
Equipment
- 1 8-inch cake pan
- 2 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 knife
- 1 cutting board
Ingredients
- 1 cup all-purpose flour plus 2 tablespoons
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup dark brown sugar
- 3 tablespoons unsalted butter
- 3 tablespoons unsulfured molasses
- 1 egg
- 1 cup chopped crystalized ginger
- 1 teaspoon turbinado sugar
Instructions
- Preheat the oven to 350 F
- Line the bottom of the cake pan with parchment paper
- In a mixing bowl, whisk the flour, baking soda, ginger, salt, cinnamon, nutmeg, and cloves
- Add the brown sugar, butter, molasses, and egg in a mixing bowl. Use an electric mixer on high speed until light and fluffy, about 5 minutes
- Add the flour mixture and beat on low speed until just combined
- Add the crystallized ginger and stir with a rubber spatula until evenly incorporated
- Put the dough into the pan and press it into an even layer. Using a knife, score the top of the dough into 8 wedges, and sprinkle with turbinado sugar
- Bake for 25-30 minutes, until a knife or toothpick comes out clean of the center
- Let the wedges cool for at least an hour before serving. Cut along the scored lines