Gingersnap Cookies (Thin & Crispy)

READY IN: 8hrs 15mins
SERVES: 24
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat butter and sugar together until light and fluffy.
  • Add vanilla and eggs and mix until well blended.
  • Add molasses and mix until well blended.
  • Sift remaining ingredients together in a separate bowl.
  • Add dry ingredients to butter mixture in two batches, stirring until just combined.
  • Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
  • Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
  • Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.
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