Ginger Snap Cookie Thins
A classic cookie made for the holidays. Some like chewy ginger cookies,
some prefer crisp. This recipe let's you chose. For crisp cookies cook the longer time for a wonderful chewy moist center cook.the shortest time and add the raisins which keep the cookies moist!
.
.
Ginger Snap Cookie Thins
A classic cookie made for the holidays. Some like chewy ginger cookies,
some prefer crisp. This recipe let's you chose. For crisp cookies cook the longer time for a wonderful chewy moist center cook.the shortest time and add the raisins which keep the cookies moist!
.
.
Open in Cookpad AppSteps
- 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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