Best 5 Thin Crisp Gingerbread Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Thin crisp gingerbread cookies are a delightful treat that can be enjoyed by people of all ages. They are perfect for holiday gatherings, cookie exchanges, or just a sweet snack. With their unique combination of spices and crisp texture, these cookies are sure to be a hit with everyone who tries them. Whether you are a seasoned baker or just starting out, this article will provide you with all the information you need to make the best thin crisp gingerbread cookies. We will cover everything from selecting the right ingredients to mastering the baking process. So gather your supplies and get ready to create some delicious and memorable treats!

Let's cook with our recipes!

CRISP GINGERBREAD COOKIES



Crisp Gingerbread Cookies image

These crunchy, spiced cookies are just right for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16 large cookies

Number Of Ingredients 12

6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons salt
1 teaspoon finely ground pepper
2 large eggs
1 cup unsulfured molasses

Steps:

  • In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
  • In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
  • Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.

THIN, CRISP GINGERBREAD COOKIES



Thin, Crisp Gingerbread Cookies image

This is the followup recipe tp Chewy Ginger Cookies from Cook's Illustrated. These gingersnap-like cookies are sturdy and therefore suitable for making ornaments. If you wish to thread the cookies, snip wooden skewers to 1/2-inch lengths and press them into the cookies just before they go into the oven; remove skewers immediately after baking. Or, use a drinking straw to punch holes in the cookies when they're just out of the oven and still soft. Store in an airtight container. In dry climates, the cookies should keep about a month.

Provided by oilpatchjo

Categories     Canadian

Time 3h15m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 10

3 cups unbleached all-purpose flour
3/4 cup dark brown sugar (packed)
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon table salt
3/4 teaspoon baking soda
12 tablespoons unsalted butter, cut into 12 pieces and softened slightly (1 1/2 sticks)
3/4 cup unsulphured molasses
2 tablespoons milk

Steps:

  • In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined,.
  • about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.
  • Scrape dough onto work surface; divide into quarters. Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. Alternatively, refrigerate dough 2 hours or overnight.
  • Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two cookie sheets with parchment paper.
  • Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until slightly darkened and firm in centers when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
  • Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

Nutrition Facts : Calories 200.1, Fat 7.2, SaturatedFat 4.5, Cholesterol 18.5, Sodium 115.6, Carbohydrate 32.4, Fiber 0.7, Sugar 15, Protein 2.1

GINGERBREAD COOKIE THINS



Gingerbread Cookie Thins image

These little thins are super gingery and satisfying, and two are less than 100 calories. They are best eaten within a day or two--although they won't last that long!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield About 30 cookies

Number Of Ingredients 14

Nonstick cooking spray, for greasing
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fine salt
1/8 teaspoon baking soda
Pinch ground cloves
1/3 cup packed light brown sugar
2 tablespoons melted unsalted butter
2 tablespoons molasses
1 tablespoon reduced-fat milk
1 large egg, separated
2 tablespoons finely chopped crystalized ginger

Steps:

  • Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside.
  • Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the flour mixture and mix on low, increasing the speed gradually to medium high, until a ball of dough forms, about 3 minutes.
  • Lightly coat two pieces of parchment paper with cooking spray. Sandwich the dough between the two pieces (sprayed side touching the dough). Roll out until about 1/16-inch thick. Freeze so the dough gets really firm, about 30 minutes. Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets. Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger. Re-roll and cut out the scraps if desired.
  • Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes. Let cool a few minutes on the sheets, and then transfer to a rack to cool.

Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 70 milligrams, Carbohydrate 12 grams, Protein 2 grams, Sugar 6 grams

GINGERBREAD CRISP CUTOUTS



Gingerbread Crisp Cutouts image

My grandsons started cooking by helping their grandpa mix up waffle and pancake batter. They also liked to make these nicely spiced cookies, which are fun to decorate with raisins and candies.-Shelia Hanauer, Reidsville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 12

1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1 large egg
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets. , Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts :

CLASSIC GINGERBREAD CUTOUTS



Classic Gingerbread Cutouts image

These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!

Provided by BRANDI9

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 14

½ cup butter, softened
½ cup brown sugar
⅔ cup molasses
2 eggs
4 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pound confectioners' sugar
½ teaspoon cream of tartar
3 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
  • Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor and texture of your cookies.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Roll out the dough thinly. This will help the cookies crisp up in the oven.
  • Bake the cookies at a high temperature. This will help them get crispy and golden brown.
  • Watch the cookies carefully while they are baking. They can burn easily, so it's important to take them out of the oven as soon as they are done.
  • Let the cookies cool completely before decorating. This will help prevent the frosting from melting.

Conclusion:

Thin, crisp gingerbread cookies are a delicious and festive treat that are perfect for the holidays. With a little planning and effort, you can easily make these cookies at home. Just be sure to follow the tips above to ensure that your cookies turn out perfectly.

Related Topics