Recipe: Juicy Ginger Snap Cookie Thins
Nutritious nutrients is food that meets the nutritional desires of our body. When you are searching for natural and organic nutrition recipe ideas, then you've come to the correct place. Or you are seeking the recipe Ginger Snap Cookie Thins, you'll discover it here. Discover a number organic cooking recipes in simple terms here. We present purely the finest Ginger Snap Cookie Thins recipes for you.
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Hopefully the above article is useful for you and realize more about the significance of organic living. Now we return to the recipe ginger snap cookie thins. To cook ginger snap cookie thins you only need 16 ingredients and 12 steps. Below is an academic on the way to prepare dinner it.
The ingredients needed to cook Ginger Snap Cookie Thins:
- Get of cookies.
- Provide 2 cup of all-purpose flour.
- Provide 1/2 tsp of baking soda.
- Get 1/4 tsp of salt.
- You need 1 1/2 tsp of ground cinnamon.
- Provide 2 tsp of ground ginger.
- Prepare 1/4 tsp of ground cloves.
- Use 3/4 cup of unsalted butter.
- Take 1/2 cup of granulated sugar.
- Take 1/4 cup of light bown sugar, packed.
- Use 1/4 cup of unsulphured molasses.
- Prepare 1 of large egg.
- Take 1 tsp of vanilla extract.
- Take 3/4 cup of raisins, optional. Using them ensures a wonderfully chewy cookie.
- Take of sugar roll garnish.
- Use 3/4 cup of granulated sugar or decorative sugar for rolling cookie dough balls. I used gltter white decorative sugar.
Instructions to make Ginger Snap Cookie Thins:
- Preheat the oven to 350. Line baking sheets with parchment paper.
- In a small bowl whisk flour, baking soda, salt,cinnamon,ginger and cloves..
- In a large bowl beat butter with both sugars until light and fluffy, 2 to 3 minutes.
- Add egg and vanilla and molasses and beat in.
- Add four mixture to butter mixture and mix just until blended.Mjx in raisins.
- Chill dough 30 to 60 minutes..
- Have garnish/rolling sugar spread out on a plate..
- Roll batter into 1 inch balls, place in garnishing sugar..
- Roll.in sugar to cover dough balls.
- Place on prepared pans 2 inches apart. Bake 10 to 12 minutes for chewy centers with crispy edges. Bake 14 minutes for a crisp cookie.
- Cool on pans 2 minutes then transfer to wire racks to cool completely.
- NOTE; I listed the raisins as optional BUT for a wonderful chewy cookie that has a crisp edge please add them.and cook.for the shorter time..
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