Gingerbread Fairies Recipe

Name: Gingerbread Fairies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-2/3 cups All-purpose Flour; 2-1/2 teaspoons Ground Ginger; 2-1/2 teaspoons Pumpkin Pie Spice; 2 teaspoons Cinnamon; 1-1/2 teaspoon Baking Powder; 1 teaspoon Coriander; 1/2 teaspoons Salt; 2 sticks Butter, Softened To Room Temperature; 2-1/2 cups Dark Brown Sugar; 2 whole Eggs; 1/4 cups Milk; Green Decorating Sugar

Servings: persons

3-2/3 cups All-purpose Flour
2-1/2 teaspoons Ground Ginger
2-1/2 teaspoons Pumpkin Pie Spice
2 teaspoons Cinnamon
1-1/2 teaspoon Baking Powder
1 teaspoon Coriander
1/2 teaspoons Salt
2 sticks Butter, Softened To Room Temperature
2-1/2 cups Dark Brown Sugar
2 whole Eggs
1/4 cups Milk
Green Decorating Sugar

1
Combine the flour, ginger, pumpkin pie spice, cinnamon, baking powder, coriander, and salt together in a bowl and whisk them together to aerate them. Set the bowl aside. Set up a stand mixer with the paddle attachment and combine the butter and brown sugar in its bowl. Beat them together thoroughly, then add in the eggs one at a time. Turn the speed to low and slowly add in the dry ingredients until a soft dough forms. Wrap the dough in plastic and chill it for three hours in the refrigerator.
2
Take the dough out after the three hours is up and let it become a little pliable for a couple of minutes. Pre-heat the oven to 350u00b0F and line two sheet trays with silicone mats. Cut the dough in half and put half back in the refrigerator to stay cold. Turn the other half out onto a well floured surface and use a floured rolling pin to roll it out to be 1/8-1/4 inch thick. Use a fairy shaped cookie cutter to cut as many cookies out as possible. Dip the cutter in flour if needed to keep the edges clean. Roll the scraps out and cut out even more. Transfer the cookies to the sheet trays, with about 8-10 per sheet.
3
Brush each cookie lightly with the milk and sprinkle them all very generously with the green sugar. Bake them for 10-12 minutes, until the edges start to brown and the cookies are slightly crisp. Let them cool for a couple of minutes before transferring them to racks to finish cooling. Repeat the whole process with the other half of dough. Seal the cookies in tins and leave them for Santa to enjoy!

1019

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3-2/3 cups All-purpose Flour, 2-1/2 teaspoons Ground Ginger, 2-1/2 teaspoons Pumpkin Pie Spice, 2 teaspoons Cinnamon, and more.

Yes, Gingerbread Fairies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Fairies

How did you like this recipe?

Frequently Asked Questions