THE THIN
Alton Brown's classic thin cookie is perfectly crispy around the edges with a chewy center. Get the recipe at FoodNetwork.com.
Provided by Alton Brown
Categories dessert
Time 35m
Yield 2 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
- Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
- Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
- Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
GINGERSNAP COOKIES (THIN & CRISPY)
Yummy gingersnap cookies for those who like them thin and crispy. A modification on a recipe from SimplyRecipes.com. Prep time includes freezing time; amount of cookies produced will depend on how thinly they are sliced.
Provided by strawberrybird
Categories Dessert
Time 8h15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter and sugar together until light and fluffy.
- Add vanilla and eggs and mix until well blended.
- Add molasses and mix until well blended.
- Sift remaining ingredients together in a separate bowl.
- Add dry ingredients to butter mixture in two batches, stirring until just combined.
- Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
- Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
- Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.
THIN, CRISP GINGERBREAD COOKIES
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
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
CRISP GINGERBREAD COOKIES
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
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.
GINGERBREAD CRISP CUTOUTS
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
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 :
CRISPY GINGER COOKIES
These ginger cookies have just the right blend of spices and a wonderful buttery texture.
Provided by Jennifer Segal, adapted from
Categories Desserts
Time 30m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
- Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.
- Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
- Set rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the remaining ½ cupgranulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for 10-14 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 119, Fat 5 g, Carbohydrate 17 g, Protein 1 g, SaturatedFat 3 g, Sugar 11 g, Fiber 0 g, Sodium 75 mg, Cholesterol 19 mg
More about "thin crisp gingerbread cookies food"
THIN, CRISP GINGERBREAD COOKIES - COOK'S ILLUSTRATED
From cooksillustrated.com
4.7/5 (3)Category Desserts or Baked Goods, Cookies
10 BEST THIN CRISPY COOKIES RECIPES - YUMMLY
From yummly.com
THIN & CRISPY GINGERSNAP COOKIES - FROSTING AND FETTUCCINE
From frostingandfettuccine.com
Ratings 3Calories 156 per servingCategory Cookies
- In a medium sized bowl or in the bowl of a stand mixer, combine the 1 cup butter with the 1 cup sugar and cream until a paste forms. Use a sturdy spatula if you're making this by hand or use the paddle attachment if using a mixer.
CRISP GINGERBREAD COOKIES - INQUIRING CHEF
From inquiringchef.com
3.8/5 (47)Total Time 2 hrs 25 minsCategory CookiesPublished 2018-12-11
- In a medium mixing bowl, whisk together flour, ground ginger, cinnamon, baking powder, baking soda, allspice, and salt. Set aside.
GINGER SNAPS RECIPE | CRISPY GINGERSNAPS - HANDLE THE HEAT
From handletheheat.com
5/5 (86)Category DessertCuisine AmericanEstimated Reading Time 6 mins
- In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
- Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
GINGERBREAD MEN COOKIES | CHRISTMAS COOKIES
From browneyedbaker.com
4.9/5 (9)Total Time 1 hr 10 minsCategory SnackPublished 2011-12-13
- 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 the bowl of a 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 1½ 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 in half. Working with one portion of dough at a time, roll ¼-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.)
MORAVIAN GINGER COOKIES RECIPE - WHAT'S COOKING AMERICA
From whatscookingamerica.net
Category DessertTotal Time 26 minsEstimated Reading Time 3 minsPublished 2015-06-07
- In a large saucepan over medium heat, combine vegetable shortening, brown sugar, molasses, baking soda, cinnamon, ginger, cloves, and salt; heat until warm, mashing out any lumps. Remove from heat; while still warm, stir in flour. Cover and refrigerate overnight.
- When read to bake, take only as much dough as you will need out of the refrigerator. (Unused dough may be stored in the refrigerator as long as a month - in fact, cookies are better if dough has "mellowed" for awhile.)
CRISP GINGERBREAD - CHATELAINE
From chatelaine.com
Servings 60-72Calories 75 per servingEstimated Reading Time 3 mins
CLASSIC GINGERBREAD COOKIES - COOKING FOR MY SOUL
From cookingformysoul.com
5/5 (2)Total Time 5 hrs 10 minsCategory CookiesCalories 127 per serving
THIN, CRISP GINGERBREAD COOKIES | RECIPES | STLTODAY.COM
From stltoday.com
Estimated Reading Time 3 mins
CRISP MOLASSES COOKIES - GRANDMA'S MOLASSES®
From grandmasmolasses.com
Estimated Reading Time 40 secs
THIN AND CRISPY GINGERSNAP COOKIES — BLESS THIS MESS
From blessthismessplease.com
Cuisine AmericanTotal Time 40 minsCategory DessertCalories 135 per serving
GINGERBREAD COOKIES AND GARLAND | FAMILYCORNER.COM®
From familycorner.com
THIN CRISPY GINGERBREAD COOKIES - CREATE THE MOST AMAZING ...
From recipeshappy.com
THIN AND CRISPY GINGERBREAD COOKIES
From recipecircus.com
THIN GINGERBREAD COOKIES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THIN, CRISP GINGERBREAD COOKIES | GINGERBREAD COOKIES ...
From pinterest.com
THIN, CRISP GINGERBREAD COOKIES | RECIPES | STLTODAY.COM ...
From mastercook.com
THIN CRISP GINGERBREAD COOKIES - ALL INFORMATION ABOUT ...
From therecipes.info
THIN CRISP GINGERBREAD COOKIES RECIPES
From tfrecipes.com
THIN, CRISP GINGERBREAD COOKIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PEPPARKAKOR (SWEDISH GINGERBREAD COOKIES) - RAWSPICEBAR
From rawspicebar.com
THIN, CRISP GINGERBREAD COOKIES | CHEWY GINGERBREAD ...
From pinterest.ca
CRISPY GINGERBREAD COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST CRISPY GINGERBREAD COOKIE RECIPE - ALL INFORMATION ...
From therecipes.info
CRISP GINGERBREAD COOKIES - GLUTEN-FREE LIVING
From glutenfreeliving.com
THIN AND CRISP GINGERBREAD COOKIES - KARENTOLOGY
From karentology.com
CRUNCHY GINGERBREAD COOKIES BEST RECIPES
From wiki-recipes.info
THIN CRISPY GINGERBREAD COOKIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WHY I MAKE CRISPY GINGERBREAD COOKIES - FOOD NETWORK
From foodnetwork.com
THIN CRISP COOKIE RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
GINGER THIN COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THIN, CRISP GINGERBREAD COOKIES | GINGERBREAD COOKIES ...
From pinterest.ca
ICED GINGERBREAD COOKIE THINS RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE THIN GINGERBREAD COOKIES? – GROUPERSANDWICH.COM
From groupersandwich.com
THIN, CRISP GINGERBREAD COOKIES | COOK'S ILLUSTRATED
From cooksillustrated.com
THIN, CRISP GINGERBREAD COOKIES | COOK'S ILLUSTRATED ...
From mastercook.com
CRISP GINGERBREAD COOKIES RECIPES
From tfrecipes.com
THIN, CRISP GINGERBREAD COOKIES RECIPE - FOOD.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love