This recipe is from Cook’s Country, which we receive courtesy of our friends Rob and Jen. They do not contain the molasses or spices I associate with gingerbread, but the kick of ginger is unmistakable here. I wasn’t able to spread the batter as thinly as the recipe calls for, so I only had one pan of cookies instead of two. They were still the thinnest, most delicate cookies I’ve ever made, and I started referring to them as fairybread. They were quick to make and are wonderful as a light snack or dessert. I think they’d be great with tea, or as a side to sorbet or fruit salad. Enjoy!
1 ½ tsp ground ginger
¾ cup + 2 Tbsp all-purpose flour
½ tsp baking soda
¼ tsp salt
5 Tbsp unsalted butter, softened (or margarine)
9 Tbsp packed light brown sugar
4 tsp grated fresh ginger
¾ tsp vanilla extract
¼ lactose-free whole milk, at room temperature
Adjust the oven racks to upper-middle and lower-middle positions; preheat oven to 325 °F. Grease 2 large cookie sheets and cover each with 15x12-inch sheet parchment paper.
Heat ground ginger in a small skillet over medium heat until fragrant, about 1 minute. Combine toasted ginger with flour, baking soda and salt in a medium bowl.
With electric mixer on medium-high speed, beat butter and brown sugar until light and 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 2 additions of milk.
With an offset spatula, evenly spread ¾ cup batter to cover parchment on each prepared cookie sheet (batter will be very thin). Bake until deep golden brown, 16 to 20 minutes, switching and rotating sheets halfway through baking. With a pizza cutter, immediately score cookies into 3-by-2-inch rectangles. Cool completely, about 20 minutes. Using tip of paring knife, separate cookies along score mark. Serve. (Cookies can be stored in airtight container at room temperature for 3 days.)
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