ginger snap cookie thins

Ingredients ginger snap cookie thins

cookies
2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground cloves
3/4 cup unsalted butter
1/2 cup granulated sugar
1/4 cup light bown sugar packed
1/4 cup unsulphured molasses
1 large egg
1 tsp vanilla extract
3/4 cup raisins optional. Using them ensures a wonderfully chewy cookie
sugar roll garnish
3/4 cup granulated sugar or decorative sugar for rolling cookie dough balls. I used gltter white decorative sugar

how to make ginger snap cookie thins

Preheat the oven to 350. Line baking sheets with parchment paper

In a small bowl whisk flour, baking soda, salt,cinnamon,ginger and cloves.

In a large bowl beat butter with both sugars until light and fluffy, 2 to 3 minutes

Add egg and vanilla and molasses and beat in

Add four mixture to butter mixture and mix just until blended.Mjx in raisins

Chill dough 30 to 60 minutes.

Have garnish/rolling sugar spread out on a plate.

Roll batter into 1 inch balls, place in garnishing sugar.

Roll.in sugar to cover dough balls

Place on prepared pans 2 inches apart. Bake 10 to 12 minutes for chewy centers with crispy edges. Bake 14 minutes for a crisp cookie

Cool on pans 2 minutes then transfer to wire racks to cool completely

NOTE; I listed the raisins as optional BUT for a wonderful chewy cookie that has a crisp edge please add them.and cook.for the shorter time.