Ginger Thins
Ingredients
At a glance
Rolled and cutout cookies
Makes
45 to 55 cookies
- 7 tablespoons unsalted butter or margarine, at room temperature
- 3/4 cup sugar
- 1 egg, beaten
- 1 1/2 teaspoons dark corn syrup
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Steps
Cream butter and sugar until smooth. Add egg and corn syrup.
Whisk together flour, baking soda, and spices, then stir into batter to make a somewhat stiff but workable dough. Gather dough into a ball. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F. Lightly grease or spray cookie sheets.
Divide dough into thirds for easy handling. Roll each piece of dough on lightly floured board or pastry cloth as thinly as possible. Cut cookies with your favorite cookie cutter. Transfer to cookie sheets.
Bake 6 to 8 minutes, until cookies are firm and beginning to brown on the bottom. Transfer to wire racks to cool.
Whisk together flour, baking soda, and spices, then stir into batter to make a somewhat stiff but workable dough. Gather dough into a ball. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F. Lightly grease or spray cookie sheets.
Divide dough into thirds for easy handling. Roll each piece of dough on lightly floured board or pastry cloth as thinly as possible. Cut cookies with your favorite cookie cutter. Transfer to cookie sheets.
Bake 6 to 8 minutes, until cookies are firm and beginning to brown on the bottom. Transfer to wire racks to cool.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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