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Ginger Thins

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
  • Total Time
    Prep: 15 min. + freezing Bake: 10 min./batch + cooling
  • Makes
    4-1/2 dozen


  • 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


  • 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.
  • 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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