Ginger thins – they’re the perfect balance of sweet and spicy, with a satisfyingly crisp snap in every bite. These thin, delicate cookies have been a teatime favorite for generations, and for good reason. The warmth of ginger combined with the buttery sweetness makes them utterly irresistible. Whether you’re a seasoned baker or just starting out, this recipe is for you. Let’s get baking!
The Magic of Ginger Thins: A Little History
Ginger has been prized for its culinary and medicinal properties for centuries. Originating in Southeast Asia, ginger found its way to Europe via the spice trade and quickly became a popular ingredient in sweets. Ginger thins, as we know them today, gained popularity in England during the Victorian era. Their delicate texture and unique flavor made them a favorite among the upper classes, often enjoyed alongside a cup of tea.
Let’s Gather Our Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (80 grams) molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/4 cups (150 grams) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Granulated sugar, for rolling (optional)
Ingredient Notes:
- Molasses: This gives the ginger thins their signature deep flavor and chewy texture. Look for unsulphured molasses for a smoother, less bitter taste.
- Spices: Feel free to adjust the spices to suit your preference. For a spicier cookie, add a pinch of cayenne pepper or increase the ginger slightly.
Tools You’ll Need:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Rolling pin
- Cookie cutters (optional)
Let’s Bake Ginger Thins: A Step-by-Step Guide
1. Cream Together Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates air pockets in the dough, leading to a lighter, crispier cookie.
2. Incorporate Molasses and Spices:
Add in the molasses, ground ginger, cinnamon, and cloves. Mix well until the dough is evenly combined and fragrant.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents are evenly distributed for a consistent rise.
4. Gradually Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop gluten and make the cookies tough.
5. Chill the Dough:
Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Chill the dough in the refrigerator for at least 2 hours, or preferably overnight. Chilling the dough allows the gluten to relax, preventing spreading during baking. It also enhances the flavors and makes the dough easier to work with.
6. Preheat and Prepare:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
7. Roll Out and Cut:
On a lightly floured surface, roll out one disk of dough at a time to about 1/8 inch thickness. For extra thin and crispy ginger thins, aim for 1/16 inch. If using, dip cookie cutters into flour before each cut to prevent sticking.
8. Bake to Perfection:
Place the cookies on the prepared baking sheets, leaving about an inch of space between each one. Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them as they bake, as thin cookies can burn quickly.
9. Cool and Enjoy:
Allow the cookies to cool completely on the baking sheets before serving. This allows them to firm up properly.
