If you put in jar, layer the brownie mix, flour and peanut butter chips, packing each layer. Seal the jar.
- flour
- peanut butter chips
- eggs
- water
- vegetable oil
MAKES 2 DOZEN COOKIES
The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
- ground ginger
- ground cardamom
- ground cloves
- ground black pepper
- vegetable oil
- large egg
Makes 2 Dozen Cookies
The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.
- large egg
- large egg yolk
THIRTY 3-INCH COOKIES
If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the related recipe for Thin, Crisp Gingerbread Cookies. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary Don’t overbake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week. If you make gingerbread people, this recipe will make about twenty 3-inch people.
- ground cloves
- ground ginger
- firmly packed dark brown sugar
- COOKIES:
- unsulphured molasses
- ICING:
- egg white beaten until peaks form
- cream of tartar
- powdered sugar
Makes 5 dozen cookies
Use cookie or baking sheets that measure at least 15 by 12 inches. Don’t be disconcerted by the scant amount of batter: You really are going to spread it very thin. Use the edges of the parchment paper as your guide, covering the entire surface thinly and evenly. For easier grating, freeze a 2-inch piece of peeled ginger for 30 minutes, then use a rasp-style grater.
WHY THIS RECIPE WORKS:
The original recipes for Fairy Gingerbread Cookies melted in our mouths but were also severely lacking in flavor. A bit of vanilla extract and salt helped boost the otherwise bland confections. Doubling the ginger added a much-needed kick, but without any competing flavors it was overwhelming. We cut back a little and toasted the ground ginger to bring out its natural flavor. Grating fresh ginger straight into the batter added even more intense ginger flavor.
Switching from bread flour to all-purpose flour made the batter slightly easier to spread onto an overturned baking sheet or cookie sheet. A little baking soda helped retain the cookies’ airy crispness.
- grated fresh ginger
- packed light brown sugar
- ground ginger
Makes about 28 cookies
- milk chocolate chips
- milk
Makes about 24 cookies
- creamy peanut butter
- butter
- honey
- firmly packed brown sugar
- sweetened puffed wheat cereal
Makes about 24 cookies
- ground cinnamon
- ground ginger
- vanilla extract
- creamy peanut butter
- dark corn syrup
- packed dark brown sugar
- ground gloves
- crisp rice cereal
Makes about 30 cookies
- silver almonds
- white chocolate chips
- almond extract
Makes about 24 cookies
- Kellog's Special K cereal
- corn syrup
- creamy peanut butter
- vanilla extract
- sugar