Tuesday, April 19, 2011

Gingerbread Cookies (From Cook's County)

The daughter was in need of a sugary concoction recently and I didn't want to make the standard chocolate chip cookies.  Don't get me wrong, they are the gold standard for a reason!  But I wanted something different, so I went to the recipe holder and grabbed the Fairy Gingerbread Cookies recipe.  And, yes, you should have noted that I left Fairy out of the headline...didn't want anyone to get the wrong impression!  They are light, airy and so delicious that you shouldn't be persuaded to not make them because of the word.

Plus the recipe was so easy, the daughter could mix, pour and spread the cookies herself.

1 1/2 teaspoons ground ginger
3/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
9 tablespoons packed light brown sugar
4 teaspoons grated fresh ginger
3/4 teaspoon vanilla extract
1/4 cup whole milk, room temperature

1) Preheat the oven to 325 degrees and spray two cookie sheets with cooking spray.  It asks you to cover with parchment paper, but we skipped that step.

2) Combine the flour, toasted ginger (the recipe asks you to toast the dry ginger in a pan for 1 minute - we thought that was overkill), baking soda, and salt in a bowl.

3) In a mixer, mix well the butter and brown sugar until "light and fluffy" - we did it for about 2 minutes.  Add fresh ginger and vanilla, mix well.  Turn mixer on low and slowly add the dry ingredients along with the milk.  Alternate the two, so it isn't too sticky or too dry at any time.

4) Evenly spread 3/4 cup of batter on baking sheet with an offset spatula (used for spreading frosting on cake...trust me it is easier.)  It is going to be really thin and likely have open areas where you can see the sheet.  Don't worry, it will expand and fill the space.  Plus, they will be nice and thin and light...The daughter did one and I did the other.  Both came out great.

5) Bake until deep golden brown - about 16-20 minutes.  Switch and rotate the sheet half way through to cook evenly.  Once out of the oven, immediately score with a pizza roller or knife into graham cracker shapes.  Let cool completely, then break cookies along the score marks.

You won't be able to eat just one!

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