Thin & Crisp Iced Gingersnaps

Weigh out the ingredients

I

You'll need flour, butter, brown sugar, molasses, vanilla, ground cinnamon, ginger, nutmeg, allspice, and cloves, baking soda, and salt.

Mix dry ingredients

II

In a small mixing bowl, whisk together the flour, baking soda, ½ teaspoon salt, and spices. Set aside.

In a large mixing bowl, cream the butter and brown sugar with an electric hand mixer for 2-3 minutes until light & fluffy. You can also use the bowl of a stand mixer.

Cream butter & sugar

III

Add the molasses and vanilla, and mix until fully combined.

Mix wet ingredients

IV

Add the dry ingredients to the wet, and mix until fully combined. It will be a crumbly texture, but when pressed with a spatula it should stick together to form a cohesive dough.

Combine wet & dry

V

Dump the dough onto a sheet of plastic wrap, then use your hands to shape into a compact disk. Chill for at least one hour or overnight.

Chill dough

VI

Roll out the dough and use cookie stamps to cut cookies out. Freeze cookies on a baking tray for 15 minutes, then bake for 8-10 minutes, cool completely, and top with icing.

Cut & bake

VII

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