Hardware:
medium mixing bowl
large mixing bowl
measuring cups & spoons
stand mixer or hand mixer
half sheet pan or cookie sheet
silicone spatula
metal spatula
parchment paper
Software:
1 3/4 cups whole wheat flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1 cup packed dark brown sugar
1 1/4 sticks unsalted butter, room temperature
1/2 cup molasses
1 large egg, room temperature
2 teaspoons finely grated fresh ginger
4 ounces finely chopped crystallized ginger
Algorithm:
0. Preheat the oven to 350 degrees F.
1. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, cloves, and salt.
2. In a large mixing bowl, place the brown sugar and butter and beat on low speed until light and fluffy, 1 to 2 minutes.
3. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Fold in the candied ginger using a silicone spatula.
4. Add the dry ingredients to the wet and stir until well combined. (We're using the muffin method here, even though we're not making muffins.)
5. Using a "heaping" teaspoon, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 - 15 minutes (12 min if you want them chewy or 15 if you want them crispy.)
6. Remove from the oven and allow the cookies to stay on the sheet pan for one minute before transferring to a wire rack to cool completely.
7. After cooling, move to an airtight container to store.
Output: Approximately 4 dozen ginger snaps.
