Fairy Gingerbread

Fairy Gingerbread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • tsp ground ginger

  • ¾

    cup plus 2 tbsp flour

  • ½

    tsp baking soda

  • ¼

    tsp salt

  • 5

    tbsp unsalted butter, softened

  • ½

    cup plus one tbsp packed light brown sugar

  • 4

    tsp grated fresh ginger

  • ¾

    tsp vanilla extract

  • ¼

    cup whole milk, room temp

  • Royal Icing:

  • 4

    cups (about 1 lb.) confectioners' sugar

  • 6

    tablespoons warm water

  • 3

    TB meringue powder

  • Sprinkles

Directions

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. Spread some icing on each cookie then pressed it into some pretty spring colored sprinkles. Royal Icing: Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). For stiffer icing (used for outlining), use 1 tablespoon less water. For the thinned (flood) royal icing add an additional teaspoon of water at a time until you reach a good consistency. Royal icing will keep at least a month. Cover with clear wrap and refrigerate. Separate frosting in bowls to mix in different colors with food coloring.


Nutrition

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