Ginger Snap Cookie Thins
Ginger Snap Cookie Thins

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ginger snap cookie thins. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ginger Snap Cookie Thins is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Ginger Snap Cookie Thins is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have ginger snap cookie thins using 16 ingredients and 12 steps. Here is how you cook that.

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

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