Easiest Way to Make Award-winning Ginger Snap Cookie Thins

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, ginger snap cookie thins. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Ginger Snap Cookie Thins is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Ginger Snap Cookie Thins is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Ginger Snap Cookie Thins:

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

Instructions to make Ginger Snap Cookie Thins:

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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