Fairy Gingerbread

I can never pass up any recipe with Fairy in the title so when I saw

this recipe for Fairy Gingerbread in my America's Test Kitchen 

Christmas Cookies Magazine, I had to try it! Maybe it's the kid 

in me but I think if you're going to make Fairy Cookies, they

must have sprinkles!

There were no sprinkles called for in the America's Test Kitchen's recipe,

but I thought they were lovely without any! These cookies were fabulous 

and full of flavor due to a couple of interesting ingredients - 

toasted ground ginger and grated fresh ginger.  They baked up 

crispy and light and wonderful! To make them, you have to spread

the "batter" really thin, and it helps if you have an offset spatula.

Spread a thin layer of batter on your parchment paper.

After baking, use a pizza wheel to score the cookies into 3"x2"

rectangles, cutting off the edges for a clean look.

I made some Royal Icing using this recipe, adding some

pink food color. I spread some icing on each cookie

then pressed it into some pretty spring colored sprinkles.

I thought they looked lovely!

FAIRY GINGERBREAD

Adapted from America's Test Kitchen

1 1/2 tsp ground ginger

3/4 cup plus 2 tbsp flour

1/2 tsp baking soda

1/4 tsp salt

5 tbsp unsalted butter, softened

1/2 cup plus one tbsp packed light brown sugar

4 tsp grated fresh ginger

3/4 tsp vanilla extract

1/4 cup whole milk, room temp

Adjust oven racks to upper middle and lower

middle positions and heat oven to 325 degrees. 

Spray 2 rimless baking sheets (or inverted rimmed 

baking sheets) with vegetable oil spray and cover each 

with 15"x12" sheet of parchment paper.

Heat ground ginger in small skillet over medium heat until

fragrant, about 1 minute. Whisk flour, baking soda, salt, 

and toasted ginger together in a medium bowl. Using

stand mixer fitted with paddle, beat butter and sugar on

medium high speed until fluffy, about 2 minutes. Add

fresh ginger and vanilla and mix until incorporated.

Reduce speed to low and add flour mixture in 3 

additions, alternating with milk in 2 additions.

Using offset spatula, evenly spread 3/4 cup batter

(which is 1/2 of mixture) to cover parchment on each

prepared sheet (batter will be very thin.) Bake until

deep golden brown, 16 to 20 minutes, switching and

rotating sheets halfway through baking. Using a

pizza wheel, immediately score cookies into 3"x2"

rectangles. Let cookies cool completely on sheets.

Using tip of paring knife, separate cookies along

score marks and serve. 

  

With or without sprinkles, these cookies will bring

smiles to anyone who tries them! 

Even the Fairies agree! xo