How to Make Fairy Gingerbread Cookies

Fairy Gingerbread Cookies Recipe Source: American Test Kitchen
Ingredients: Serve 5 dozen
1 ½ teaspoons ground ginger
¾ cup ( 3 ¾ ounces ) plus 2 tablespoons all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
5 tablespoons unsalted butter, softened
½ cup packed (3 ½ ounces plus 1 tablespoons light brown sugar)
4 teaspoons grated fresh ginger
¾ teaspoon vanilla extract
¼ cup whole milk, room temperature
How to Make Fairy Gingerbread Cookies

Adjust oven racks to upper middle and lower middle positions and heat oven to 325 degrees. Spray 2 cookie sheets ( or inverted baking sheets ) with vegetable oil spray and cover each with 15 by 12 inch sheet parchment paper. Toast ground ginger in 8 inch skillet over medium heat until fragrant, about 1 minute. Combine flour, toasted ginger, baking soda, and salt in bowl.

Using stand mixer fitted with paddle, beat butter and brown sugar together on medium high speed until light and fluffy, about 2 minutes. Add grated ginger and vanilla and mix until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk.

Using small offset spatula, evenly spread ¾ cup of batter to cover parchment on each prepared cookie sheet (batter will be very thin). Bake until deep golden brown, 16 to 20 minutes, switching and rotating baking sheets halfway through baking. Using pizza wheel or chef’s knife, immediately score cookies into 3 by 2 inch rectangles. Let cool completely, about 20 minutes. Using tip of paring knife, separate cookies along scored lines. Serve. (cookies can be stored at room temperature for up to 3 days. ) end.
How to Make Fairy Gingerbread Cookies

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