Ginger Thins Recipe

Ginger Thins Recipe photo by Taste of Home

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From Rock Island, Illinois, Eleanor Senske suggests a dollop of lemon sherbet complements her spiced treats nicely.

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Ginger Thins Recipe

Prep: 15 min. + freezing Bake: 10 min.

Yield: 21 Servings

15 10 25

Ingredients

6 tablespoons butter, softened
1/2 cup plus 2 tablespoons sugar, divided
2 tablespoons molasses
1 tablespoon cold strong brewed coffee
1-1/4 cups all-purpose flour
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt

Directions

In a large bowl, cream butter and 1/2 cup sugar until light and fluffy; set remaining sugar aside. Beat in molasses and coffee to creamed mixture. Combine the remaining ingredients; add to creamed mixture until well combined (dough will be soft).
Cover and freeze for 15 minutes. Shape dough into a 7-in. roll; flatten to 1-in. thickness. Wrap in plastic wrap. Freeze for 8 hours or overnight.
Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on parchment paper-lined baking sheets. Sprinkle with reserved sugar. Bake at 350° for 8-10 minutes or until firm. Remove from pans to wire racks to cool. Yield: 3-1/2 dozen.

Nutritional Analysis: One serving (2 cookies) equals 81 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 75 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.

Originally published as Ginger Thins in Light & Tasty October/November 2001, p50

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Ginger Thins

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(1-1) of 1 reviews

Reviewed on May. 31, 2011 by pollyflinders28

WARNING: this recipe needs to be frozen overnight so make sure you leave yourself enough time to prepare! Very tasty and nice crispy texture. I'm sure to make them again.