Gingerbread cookies make thin, tasty treats while studying for finals. KRISTY DENSMORE/Staff

The thinner the dough, the crispier the cookie. Use cookie cutters or the end of an empty glass to cut out the cookies and place on a cookie sheet. The cookies do not expand too much while baking, so you can set them close together.

What you’ll need:

• 3 cups all purpose flour with some flour left over for rolling
• 1 large egg
• 1 and a ½ stick of butter at room temperature
• ¾ cup brown sugar
• ½ cup molasses
• 2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon ground all spice
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Break egg in large bowl and whisk.
3. Add brown sugar and molasses and mix.
4. Add vanilla and stir. Mash the butter in the mixture and add all of the spices.
5. Add flour one cup at a time and stir before adding another cup. The dough becomes thick and hard to stir. Use your hands to knead the dough once all the flour is in the mixture. 
6. Once the dough is completely combined, sprinkle flour on a flat, clean surface as well as on your hands and a rolling pin. Roll out the dough to an even thickness.
7. Bake for eight to 10 minutes.