These ultra-thin gingersnap cookies are made with molasses and ground ginger and baked until lightly browned and crispy.
You’ll want this gingersnap cookie recipe in your back pocket because you will get cravings.
My mother doesn’t bake.
Elise Bauer
Her most requested cookie?
This one, the ultra-thin gingersnap.
Thin and crisp, the cookie practically melts in your mouth.
Elise Bauer
when you obtain one, it is almost impossible to stop eating them.
Unless you have an aversion to black pepper, be sure to include it.
What Makes These Gingersnap Cookies Unique
This gingersnap recipe is different from many others.
Gingernsap dough dropped in balls on the sheet tend to thicker and a little higher in the middle.
Looking for More Great Cookies?
Fresh ginger also works.
Feel free to swap out the ground ginger with the same amount of finely minced fresh ginger.
Add vanilla and eggs, and beat until fluffy.
Add molasses and beat until well-mixed.
Add flour mixture to the butter/sugar/egg mixture, 1/3 at a time.
Mix only until the dry ingredients become incorporated.
Line a 9- x 5-inch loaf pan with plastic wrap, so that some hangs over the outsides.
Simply Recipes / Annika Panikker
Press the dough into the bottom of the pan.
Pack it tightly, and give a shot to make the top as level as possible.
Cover the dough with the plastic overhangs.
Simply Recipes / Annika Panikker
Freeze until very firm, preferably overnight.
When it comes time to bake the cookies, preheat the oven to 350F.
Unwrap and remove dough from the pan.
Slice brick into thin slices, no more than 1/8 inch.
Check the oven for doneness at 7 minutes.
