Gingerbread Thins – a delicious recipe with flour, gingerbread spice, salt, butter, brown sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Mix flour, gingerbread spice and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and molasses. Gradually beat in flour mixture on low speed until well blended, scraping sides of bowl occasionally. (Dough will be dry.)
2
Roll out dough to 1/16- to 1/8-inch thickness on generously floured work surface. Cut into round shapes with 1- to 1 1/2-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
3
Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
985
kcal
Calories
38
g
Fat
151
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups flour, 1 tablespoon gingerbread spice McCormick(R), 1 teaspoon salt, 3/4 cup butter softened, and more.
Yes, Gingerbread Thins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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