Ginger Thins

Total Time

Prep: 15 min. + freezing Bake: 10 min./batch + cooling


4-1/2 dozen

Updated: Oct. 25, 2022
I like to serve these special treats with lemon curd or lemon sherbet, either of which it complements the ginger flavor. —Eleanor Senske, Rock Island, Illinois
Ginger Thins Recipe photo by Taste of Home
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  • 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
  • Optional: Melted semisweet chocolate and chopped crystallized ginger


  1. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes; set remaining sugar aside. Beat molasses and coffee into creamed mixture. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; 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 and freeze for 8 hours or overnight.
  2. Preheat oven to 350°. Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on parchment-lined baking sheets. Sprinkle with reserved sugar. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool. If desired, dip cookies in melted chocolate and sprinkle with ginger.

Nutrition Facts

1 cookie: 33 calories, 1g fat (1g saturated fat), 3mg cholesterol, 28mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 0 protein.

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