Gingerbread Little Cakes Recipe

Name: Gingerbread Little Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup finely chopped crystallized ginger; 1 tablespoon all-purpose flour; 1/2 cup packed brown sugar; 1/2 cup molasses; 1 tablespoon ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground cardamom; 1 1/2 teaspoons baking soda; 1/2 cup butter or stick margarine; 1 large egg; 2 2/3 cups all-purpose flour; Cooking spray

Servings: persons

1/3 cup finely chopped crystallized ginger
1 tablespoon all-purpose flour
1/2 cup packed brown sugar
1/2 cup molasses
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 1/2 teaspoons baking soda
1/2 cup butter or stick margarine
1 large egg
2 2/3 cups all-purpose flour
Cooking spray

1
Preheat oven to 325u00b0.
2
Combine crystallized ginger and 1 tablespoon flour, tossing to coat; set mixture aside.
3
Combine the sugar, molasses, cinnamon, ground ginger, and cardamom in a medium saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Stir in baking soda. (The mixture will become thick and foamy.) Remove mixture from heat. Add the butter, stirring until butter melts. Add the egg, and stir well with a whisk. Lightly spoon 2 2/3 cups flour into dry measuring cups, and level with a knife. Gradually stir 2 2/3 cups flour and crystallized ginger mixture into sugar mixture.
4
Turn dough out onto a flat surface, and knead lightly 4 to 5 times. Cool slightly. Divide dough in half. Roll each portion into a 1/4-inch thickness on a lightly floured surface; cut dough with a 2 1/2-inch cutter. Place on baking sheets coated with cooking spray. Bake at 325u00b0 for 12 minutes. Cool the cookies on pans for 2 minutes or until firm. Remove cookies from pans; cool on wire racks. Repeat the procedure with remaining dough.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup finely chopped crystallized ginger, 1 tablespoon all-purpose flour, 1/2 cup packed brown sugar, 1/2 cup molasses, and more.

Yes, Gingerbread Little Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Little Cakes

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