Step-by-Step Guide to Make Favorite Ginger Snap Cookie Thins

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, ginger snap cookie thins. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ginger Snap Cookie Thins is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Ginger Snap Cookie Thins is something that I’ve loved my whole life.

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

The ingredients needed to make Ginger Snap Cookie Thins:

1. Make ready cookies
2. Make ready 2 cup all-purpose flour
3. Get 1/2 tsp baking soda
4. Get 1/4 tsp salt
5. Get 1 1/2 tsp ground cinnamon
6. Take 2 tsp ground ginger
7. Make ready 1/4 tsp ground cloves
8. Get 3/4 cup unsalted butter
9. Make ready 1/2 cup granulated sugar
10. Prepare 1/4 cup light bown sugar, packed
11. Get 1/4 cup unsulphured molasses
12. Take 1 large egg
13. Prepare 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. Take 3/4 cup granulated sugar or decorative sugar for rolling cookie dough balls. I used gltter white decorative sugar

Steps 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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