Easiest Way to Cook Perfect Ginger Snap Cookie Thins

Ginger Snap Cookie Thins. Yummy gingersnap cookies for those who like them thin and crispy. A modification on a recipe from SimplyRecipes.com. Prep time includes freezing time; amount of cookies produced will depend on how thinly they are sliced. Great recipe for Ginger Snap Cookie Thins. A classic cookie made for the holidays.

Some like chewy ginger cookies, some prefer crisp. For crisp cookies cook the longer time for a wonderful chewy moist center cook.the shortest time and add the raisins which keep the. In order to navigate out of this carousel please use your heading shortcut key to. You can cook Ginger Snap Cookie Thins using 16 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Ginger Snap Cookie Thins

1. It's of cookies.
2. It's 2 cup of all-purpose flour.
3. You need 1/2 tsp of baking soda.
4. Prepare 1/4 tsp of salt.
5. It's 1 1/2 tsp of ground cinnamon.
6. You need 2 tsp of ground ginger.
7. Prepare 1/4 tsp of ground cloves.
8. It's 3/4 cup of unsalted butter.
9. Prepare 1/2 cup of granulated sugar.
10. Prepare 1/4 cup of light bown sugar, packed.
11. Prepare 1/4 cup of unsulphured molasses.
12. You need 1 of large egg.
13. Prepare 1 tsp of vanilla extract.
14. It's 3/4 cup of raisins, optional. Using them ensures a wonderfully chewy cookie.
15. Prepare of sugar roll garnish.
16. It's 3/4 cup of granulated sugar or decorative sugar for rolling cookie dough balls. I used gltter white decorative sugar.

They're a much loved Christmas cookie, but I like to enjoy them all year. If the name doesn't ring a bell, the description will - very thin and very crisp dark spiced ginger biscuits, also known as ginger thins or ginger snaps. I picked up a couple of boxes when visiting Stockholm over Easter, one for home and one for a gift. A tremendous treat for the true ginger lovers out there!

Ginger Snap Cookie Thins instructions

1. Preheat the oven to 350. Line baking sheets with parchment paper.
2. In a small bowl whisk flour, baking soda, salt,cinnamon,ginger and cloves..
3. In a large bowl beat butter with both sugars until light and fluffy, 2 to 3 minutes.
4. Add egg and vanilla and molasses and beat in.
5. Add four mixture to butter mixture and mix just until blended.Mjx in raisins.
6. Chill dough 30 to 60 minutes..
7. Have garnish/rolling sugar spread out on a plate..
8. Roll batter into 1 inch balls, place in garnishing sugar..
9. Roll.in sugar to cover dough balls.
10. Place on prepared pans 2 inches apart. Bake 10 to 12 minutes for chewy centers with crispy edges. Bake 14 minutes for a crisp cookie.
11. Cool on pans 2 minutes then transfer to wire racks to cool completely.
12. NOTE; I listed the raisins as optional BUT for a wonderful chewy cookie that has a crisp edge please add them.and cook.for the shorter time..

Intensely delicious ginger flavor from fresh puree, crystallized, and ground ginger. The fresh, ground ginger acts as a solid base, and the crystallized ginger provides a show-stealing crunch with the perfect amount of slight chewiness and crispiness. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses.