Good
- powdered sugar
- sugar
- vegetable oil
- salt
- cream of tartar
- baking powder
- baking soda
- flour
- egg
- vanilla
- sprinkles for topping
To use with Butter Rum Cookies
- milk
- vanilla or 1 T lemon juice
- sifted powdered sugar
These make a variety of styles of cookies and are so easy and tasty. The Bite-Size Tarts are a favorite.
- ground nutmeg
- packed brown sugar
- egg
- rum extract or vanilla
- condensed milk
- large egg white
- flaked sweetened coconut
- vanilla extract
- almond or orange extract
- brown sugar
- coconut
- chocolate chips
- raisins or currants or craisins
- chopped nuts
- oatmeal
- flour
- eggs
- white sugar
- peanut butter
- butter
- baking soda
- baking powder
Also known as Mexican Wedding Cakes.
- Extra bowl of confectioners’ sugar to roll cookies
- finely chopped nuts
- salt
- sifted flour
- vanilla
- confectioners’ sugar
- butter
Spicy and rich.
- flour
- baking powder
- baking soda
- ground white pepper
- ground cinnamon
- ground cardamom
- ground ginger
- salt
- eggs
- whole wheat pastry flour
- baking powder
- salt
- poppy seeds
- good-quality brown sugar / natural cane sugar
- large egg yolks
- vanilla extract
- milk
- special equipment: a 1 1/2-inch cookie cutter
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.
- ground ginger
- all-purpose flour
- baking soda
- Salt
- packed light brown sugar
- grated fresh ginger
- vanilla extract