This recipe comes from our Social Media Manager, Eleanor’s, family, who has roots in Bethlehem, Pennsylvania where a sect of Christianity, known as the Moravians, settled. Called the Christmas city, Bethlehem is home to rich Christmas traditions, including the making of these cookies. This recipe comes from Bethlehem, where Eleanor’s great grandmother grew up and learned how to make these. Growing up, Eleanor’s family used to have competitions of who could roll the dough the thinnest to make the crispiest cookies possible. 

These cookies are crispy, delicious, and easy to eat like potato chips (it’s hard to have just one). They are best snacked on with family and a glass of warm milk.

Directions

Mom Pro-Tip: Use a stone or marble rolling pin that has been chilled in the freezer for several hours to roll out dough. This will help keep the dough cold throughout the rolling process and prevent major ripping.

2. Mix the flour, sugar, butter, and spices together and work well with your hands. Traditionally, using your hands to mix allows you to gauge the consistency of the mixture. You can use a stand mixer if you would like. Mix the baking soda and molasses together before adding to the flour mixture. Mix well, making sure to break up any lumps.

2. Chill the dough for at least an hour before rolling.

3. Preheat the oven to 375ºF.

4. Using small pieces of dough, roll out with a cold rolling pin on a heavily floured surface. The rolled out dough should be paper thin, or as thin as you can get it. Using a canvas or piece of stocking wrapped around the rolling pin can help prevent any sticking. Using an assortment of cookie cutters, cut into various shapes. Reuse any leftover dough scraps and roll in with fresh dough.

5. On a lightly greased baking sheet, bake at 375ºF for about 5–8 minutes or until crispy and brown. Let cool on the sheet for about two minutes before removing and placing on a wire rack. Let cool completely before eating.

Makes 50+ cookies when dough is rolled as thin as possible