Mix. Roll. Bake. And share. These crispy Gingerbread Thins make a memorable addition to your Christmas cookie tray. McCormick® gingerbread spice – a convenient blend of allspice, ginger, nutmeg and cinnamon – creates the perfect amount of subtle spice and sweetness.
Preheat oven to 350°F. Mix flour, gingerbread spice and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and molasses. Gradually beat in flour mixture on low speed until well blended, scraping sides of bowl occasionally. (Dough will be dry.)
Roll out dough to 1/16- to 1/8-inch thickness on generously floured work surface. Cut into round shapes with 1- to 1 1/2-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• Use about 24 Gingerbread Thins to prepare our Gingerbread Cookie Butter.