Ginger Thins

Let's Cook

1. Step 1.

   Sift together into a medium bowl: 1 ½ cups (190g) all-purpose flour; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground ginger; ¼ teaspoon salt

2. Step 2.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy: 1 ½ sticks (6 oz or 170g) unsalted butter, softened; 1 cup packed (230g) brown sugar; 1 large egg, beaten; ¼ cup (85g) molasses

3. Step 3.

   Stir the flour mixture into the butter-sugar mixture until smooth. You may portion the cookies by dropping ⅛-teaspoon dots of dough 1 inch apart onto the baking sheets. Or, for an easier time, transfer the cookie dough to a pastry bag fitted with a small plain tip or a zip-top bag with one corner cut off, and pipe the dough into ⅛-teaspoon mounds onto the sheets. Bake until crisp, 5 to 6 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.