Really Thin and Crispy Ginger Snaps
This recipe makes a big batch of really thin and crispy ginger snaps. They are perfect for dunking in tea.
- Prep Time: 30
- Cook Time: 30
- Total Time: 60 minutes
- Yield: 10 to 12 dozen
- Category: cookies
- Method: baking
- Cuisine: U.S. or Canada
Ingredients
1 lb unsalted butter at room temperature
2 cups firmly packed brown sugar
1 cup molasses (I use Crosby’s)
1 teaspoon pure vanilla extract
2 teaspoons baking soda
¼ cup ground ginger (yes, ¼ cup!)
½ teaspoon ground cloves
1 teaspoon salt
6 cups unbleached all purpose flour
Instructions
- Add the butter and brown sugar to the bowl of a stan mixer and beat on medium speed until light and fluffy.
- Add the molasses, vanilla, baking soda, ginger, cloves and salt and beat again until thoroughly incorporated.
- Add the flour and beat only until combined.
- Turn the dough out onto a lightly floured surface, form it into a rectangle and divide into 10 even parts.
- Form each of the 10 parts into square logs 7-inches long and 2-inches wide.
- Wrap each of the logs in plastic wrap and wrap 8 in tin foil too.
- Refrigerate the plastic-wrapped logs for 1 at least 1 hour. Freeze the foil-wrapped logs for another time (when you decide to bake them, defrost them overnight in the refrigerator).
- Cut the cooled logs into ¼ inch thick slices and roll the slices into rectangular shapes about 2-inches long and 1-inch wide. (Tip: it helps to do this on a piece of plastic wrap.
- Transfer them to a parchment lined baking sheet with about 1 inch between them.
- Place the baking sheet in the refrigerator for 15 minutes.
- Preheat the oven to 325℉.
- Bake the cookies for 10 minutes. Remove and let them cool on the baking sheet. They might be chewy at first but they will turn crisp once completely cooled.
Keywords: Really thin and crispy ginger snaps