Fairy Gingerbread Cookies


These cookies are amazing! Gingery delicate melt in your mouth bites of heaven. These are not your typical thick and chewy gingerbread cookies but instead this old fashioned recipe delivers a wafer texture that is light, airy, and crisp.


I made these for the first time last year and was instantly hooked. They pack a great ginger flavor and the texture is just so unique. They are quite dangerous since they are so light, you can keep eating them and not notice they are almost gone. I believe I polished off at least a whole tray of them in an afternoon ( Maybe more! guilty!!!). 


I will admit these are not the easiest of cookies to get just right, but the “failures” are still good. The batter comes together really easily but the challenge comes in spreading the batter into an even and thin layer so it all bakes evenly. I had some issues with dark edges and under-cooked centers until I closely read the recipe and carefully followed directions- I am not one for completely following recipe directions!  But with these delicate cookies it paid off. Don’t let this stop you from making these- they are definitely worth making even if it takes a little trial and error. I have included some pictures below to help out. 



 Merry Christmas from my family to yours! And don’t forget in all the busyness, the reason for Christmas isn’t about the cookies, decorations or the gifts, it’s about the Greatest Gift of all- Jesus Christ being born to save us all! 

Fairy Gingerbread
  1. 1 1/2 teaspoons ground ginger
  2. 3/4 cup plus 2 tablespoons all-purpose flour
  3. 1/2 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 5 tablespoons unsalted butter, softened
  6. 9 tablespoons packed light brown sugar
  7. 4 teaspoons grated fresh ginger
  8. 3/4 teaspoon vanilla extract
  9. 1/4 cup whole milk, room temperature
  1. Preheat oven to 325°F with racks positioned in upper middle and lower middle of oven. Prepare 2 baking sheets or inverted baking sheets by lightly greasing and placing a 12 x 15 piece of parchment on each. The spray holds the parchment in place and the parchment cut to this size is a guide to spreading the batter.
  2. Combine ground ginger, flour, baking soda and salt in a bowl. (you can lightly toast the ground ginger by heating over medium heat in small pan about a minute but I think its fine without doing this)
  3. With a mixer, on medium high speed, beat the butter and brown sugar until light and fluffy, around 2 to 3 minutes. Add fresh ginger and vanilla and mix until combined. Lower mixer speed to low setting, add 1/3 flour mixture at a time, alternating with 1/2 of the milk at a time, mixing well after each addition. (Begin and end with flour for a total of 3 additions of flour and 2 additions of milk).
  4. Divide the batter evenly between the baking sheets (about 3/4 cup each). Using an offset spatula, spread the batter as evenly as possible near to the edges of the parchment paper. This is the step to take your time with and really try to get it even.
  5. Place in the preheated oven and bake until golden brown, about 16 to 20 minutes, Rotating pans from front to back and switching racks halfway through baking.
  6. Remove from oven and immediately score into 2 x 3 inch rectangles using a pizza wheel. Allow to cool completely and then gently separate cookies along score lines with the tip of a sharp knife.
  7. Can be stored in an airtight container for up to 5 days.
Adapted from Cook's Country
Adapted from Cook's Country
Amy Kay's Kitchen http://www.amykayskitchen.com/

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