# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 cup crushed ginger snap cookies (about 6 cookies)
04 - 1/2 cup finely crushed salted pretzels
05 - 1 tablespoon baking powder
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Wet Ingredients
09 - 1/2 cup cold unsalted butter, cubed
10 - 2/3 cup cold heavy cream, plus more for brushing
11 - 1 large egg
12 - 1 teaspoon vanilla extract
13 - 1 tablespoon molasses
→ Topping
14 - 2 tablespoons coarse pretzel pieces
15 - 2 tablespoons crushed ginger snap cookies
16 - 1 tablespoon demerara sugar or turbinado sugar
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine flour, granulated sugar, crushed ginger snaps, crushed pretzels, baking powder, ground ginger, cinnamon, and salt, whisking until evenly blended.
03 - Add cold butter cubes and cut them into the dry mixture using a pastry cutter or fork until the mixture forms coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and molasses until smooth.
05 - Pour wet mixture into dry ingredients and stir gently just until a shaggy dough forms. Avoid overmixing.
06 - Transfer dough to a lightly floured surface and gently knead several times to bring together. Pat into a 1-inch thick circle, about 7 inches wide.
07 - Sprinkle surface with coarse pretzel pieces, additional crushed ginger snaps, and demerara or turbinado sugar. Press lightly to adhere toppings.
08 - Slice dough into 8 wedges. Set wedges on prepared baking sheet, leaving space between each.
09 - Brush tops lightly with extra heavy cream. Bake for 16 to 18 minutes until golden brown and firm.
10 - Allow to cool on baking sheet for 5 minutes. Transfer to wire rack to finish cooling. Serve warm or at room temperature.
