Thin, Crisp Gingerbread Cookies

Name: Thin, Crisp Gingerbread Cookies
Yield: Makes about twenty 5-inch gingerbread people
Ingredients: 3 cups, unbleached all-purpose flour; 3/4 cup, packed dark brown sugar; 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 (1 1/2 sticks), cut into 12 pieces and softened slightly; 3/4 cup, unsulphured molasses; 2 tablespoons, milk

40 comments

Appears in Cook's Illustrated November/December 1999

Desserts or Baked Goods

Holiday

Most recipes turn out dough that is best used for building material. Is there a way to make gingerbread cookies that actually taste as good as they look?

SERVESMakes about twenty 5-inch gingerbread people

TIME1½ hours, plus 20 minutes cooling

WHY THIS RECIPE WORKS

When developing a gingerbread cookie recipe for cookies sturdy enough to hang on the Christmas tree, we discovered that by merely rolling our thick and chewy gingerbread cookie dough thinner, we could produce a tasty thin and crisp cookie.

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