Thin & Crisp Iced Gingersnaps

Weigh out the ingredients


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

Mix dry ingredients


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


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

Mix wet ingredients


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


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


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