Fairy Gingerbread Squares
This sweet treat is so delightful and SPICY! A perfect blend of ginger, black pepper, and pine needles. Pair this sweet treat with a cup of hot joe or strong tea and you’ll be glad you did. The best part about these cookie squares is that no rolling, no cookie cutting, no perfection is needed!
- 5 Tbsp. butter, room temperature
- 9 Tbsp. brown sugar
- 4 tsp. finely grated fresh ginger
- 3/4 tsp. vanilla
- 3/4 c. +2 Tbsp flour or gluten-free flour blend of your choice
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. finely ground black pepper
- 2 tsp. finely ground fragrant pine needles (optional of course, but a great addition)
- 1/4 c. milk
First, cream the butter and brown sugar until the butter has become slightly fluffy.
Stir in the grated ginger and vanilla
In a small bowl, sift the flour, baking powder, salt, black pepper, and ground pine needles.
Add half the milk to the creamed butter, and stir to combine. Then add half the flour mixture, and stir to combine. Next, add the rest of the milk, and stir. Then the remaining flour can be added, and stir.
You’ll now want to line a baking sheet with parchment paper and spread the cookie dough with a spatula as thin as possible. It’s a bit like frosting a cake. Keep spreading the dough thin until you’ve reached the right thickness and a somewhat rectangle shape. I ended up using half the batter for the first batch and then baking the other half.
Bake at 325 degrees F for 15-18 minutes, rotating the sheet midway through. Definitely keep an eye on the cookie as it may burn quickly due to the thinness.
Once you have taken the large cookie out of the oven, using a pizza cutter, immediately cut into desired shapes. Allow the cookies to cool completely on a cookie rack and enjoy! You can sprinkle them with powdered sugar if you’re feeling fancy.