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16 ingredients, 12 steps, cooking Ginger Snap Cookie Thins

Good Afternoon mother, now you can present recipe Ginger Snap Cookie Thins with 16 ingredients and 12 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 16 ingredients and 12 stages of easy cooking Ginger Snap Cookie Thins.

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Ingredients for Ginger Snap Cookie Thins

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

If all cooking materials Ginger Snap Cookie Thins it’s ready, We’re going into the cooking stage. Below is how to making with easy.

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Stages Cooking Ginger Snap Cookie Thins

1. Preheat the oven to 350. Line baking sheets with parchment paper brqq
2. In a small bowl whisk flour, baking soda, salt,cinnamon,ginger and cloves. brqq
3. In a large bowl beat butter with both sugars until light and fluffy, 2 to 3 minutes brqq
4. Add egg and vanilla and molasses and beat in brqq
5. Add four mixture to butter mixture and mix just until blended.Mjx in raisins brqq
6. Chill dough 30 to 60 minutes. brqq
7. Have garnish/rolling sugar spread out on a plate. brqq
8. Roll batter into 1 inch balls, place in garnishing sugar. brqq
9. Roll.in sugar to cover dough balls brqq
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 brqq
11. Cool on pans 2 minutes then transfer to wire racks to cool completely brqq
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. brqq
13. Finish and Enjoy.

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