Gingerbread Cookie Thins
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Whole Wheat Pastry Flour1 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Salt (fine)1 tsp
Baking Soda1 pinch
Ground Cloves2 tbsps
Unsalted Butter (melted)2 tbsps
Molasse1 tbsp
Milk (reduced-fat)1 large
Egg (separated)Directions:
1
Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray
2
Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside
3
Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment
4
Beat on medium-high speed until smooth, about 1 minute
5
Add the flour mixture and mix on low, increasing the speed gradually to medium high, until a ball of dough forms, about 3 minutes
6
Lightly coat two pieces of parchment paper with cooking spray
7
Sandwich the dough between the two pieces (sprayed side touching the dough)
8
Roll out until about 1/16-inch thick
9
Freeze so the dough gets really firm, about 30 minutes
10
Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets
11
Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger
12
Re-roll and cut out the scraps if desired
13
Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes
14
Let cool a few minutes on the sheets, and then transfer to a rack to cool