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Ginger Thins

Servings: 700 to 1000 very small cookies
Author: Shawn

Ingredients

  • 1 1/2 cups all-purpose flour (210 g)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3/4 cup unsalted butter, room temperature (1 1/2 sticks)
  • 1 cup brown sugar (200 g)
  • 1 egg
  • 1/4 cup molasses (85 g)

Instructions

  • Preheat oven to 325°F. Line two baking sheets with silicone baking mats.
  • In a small bowl, sift together flour, salt, baking soda, cloves, cinnamon, and ginger. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter until smooth and shiny. Add brown sugar and cream until fluffy, about 3 minutes. Add egg and molasses and beat in.
  • Add flour mixture and beat on low until incorporated.
  • Transfer dough to a piping bag either fitted with a 3/16-inch round tip, or just cut the end of a disposable bag to size.
  • Dot prepared pan with mounds of about 1/8 of a teaspoon of batter, with 1-inch spacing. Bake 7 minutes, rotating the pan halfway through baking.
  • For crunchy cookies, let pan cool about 5 minutes before removing cookies to a rack. For chewier cookies, remove cookies as soon as they're cool enough to do so.