Fairy Gingerbread Cookies
We brush off (and polish) a 118-year-old recipe for delicate, gingery wafers. They'll steal your heart.
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.
© 2017 America's Test Kitchen. All rights reserved.