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Fairy Gingerbread

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Rate this recipe 4.3/5 (6 Votes)
Fairy Gingerbread 1 Picture

Ingredients

  • Royal Icing:
  • 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
  • 4 cups (about 1 lb.) confectioners' sugar
  • 6 tablespoons warm water
  • 3 TB meringue powder
  • Sprinkles

Preparation

Step 1

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.

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