Gingerbread Cookie Thins

Directions

1. 1
   Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray.
2. 2
   Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside.
3. 3
   Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment.
4. 4
   Beat on medium-high speed until smooth, about 1 minute.
5. 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. 6
   Lightly coat two pieces of parchment paper with cooking spray.
7. 7
   Sandwich the dough between the two pieces (sprayed side touching the dough).
8. 8
   Roll out until about 1/16-inch thick.
9. 9
   Freeze so the dough gets really firm, about 30 minutes.
10. 10
    Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets.
11. 11
    Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger.
12. 12
    Re-roll and cut out the scraps if desired.
13. 13
    Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes.
14. 14
    Let cool a few minutes on the sheets, and then transfer to a rack to cool.
15. 15
    From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.