Gingersnap Cookies (Thin & Crispy) Recipe

Name: Gingersnap Cookies (Thin & Crispy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, softened; 1 1/4 cups sugar; 1/4 teaspoon vanilla extract; 1 egg; 1/4 cup molasses; 1 1/2 cups all-purpose flour; 2 1/4 teaspoons baking soda; 1/4 teaspoon salt; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoons ground ginger; 1 pinch ground black pepper

Servings: persons

1/2 cup unsalted butter, softened
1 1/4 cups sugar
1/4 teaspoon vanilla extract
1 egg
1/4 cup molasses
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 pinch ground black pepper

1
Beat butter and sugar together until light and fluffy.
2
Add vanilla and eggs and mix until well blended.
3
Add molasses and mix until well blended.
4
Sift remaining ingredients together in a separate bowl.
5
Add dry ingredients to butter mixture in two batches, stirring until just combined.
6
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.
7
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.
8
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.

660

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1 1/4 cups sugar, 1/4 teaspoon vanilla extract, 1 egg, and more.

Yes, Gingersnap Cookies (Thin & Crispy) 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.

Gingersnap Cookies (Thin & Crispy)

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