Thin & Crisp Iced Gingersnaps
These thin & crisp iced gingersnaps are loaded with warm spices and rich molasses, and bake up with beautiful snowflake designs. With their crisp edges and ever so soft centers, you won't be able to eat just one!
Ingredients
For the gingersnaps:
- 240 g (2 cups) all-purpose flour
- ¼ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 85 g (6 tablespoon) unsalted butter, room temp
- 106 g (½ cup) dark brown sugar
- 115 g (¼ cup + 1 ½ tbsp) molasses
- ½ teaspoon vanilla extract
For the icing:
- 113 g (1 cup) powdered sugar
- 28 g (2 tablespoon) warm water
Instructions
For the gingersnaps:
- In a small bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
- In a large bowl, cream the butter and brown sugar with an electric hand mixer for 2-3 minutes until light & fluffy.
- Add the molasses and vanilla, and mix until fully combined.
- 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.
- 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.
- When ready to bake the cookies, preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- Roll the dough out between two pieces of parchment paper to ⅛" in thickness.
- Lightly grease the cookie stamps with oil and dip into flour, then cut out as many cookies as possible. Place the cookies on a small baking sheet and freeze for at least 15 minutes. Reshape the remaining dough into a disk and chill for 15 minutes in the fridge before re-rolling and cutting out more cookies.
- Bake the gingersnaps for about 8-10 minutes or until the edges are golden brown. Allow the cookies to cool completely on the baking sheet.
For the icing:
- In a medium bowl, whisk together the powdered sugar and warm water until smooth.
- Dip each gingersnap into the glaze and place back on the baking sheet to set.
Notes
- Chill the cookie dough. This is a soft dough, so it needs to chill for at least one hour in order to roll out easily.
- Grease & flour the cookie stamps. To achieve a defined stamp design, grease and flour the cookie stamps before cutting out the cookies.
- Chill the dough scraps. Before re-rolling cookie dough scraps, be sure to chill it in the fridge for about 15 minutes.
- Freeze the cut out cookie dough. To ensure the cookies maintain their shape and design, freeze the cut out cookie dough for at least 15 minutes.
Nutrition Facts
Serving: 1cookie | Calories: 191kcal | Carbohydrates: 35g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 68mg | Potassium: 153mg | Fiber: 1g | Sugar: 21g | Vitamin A: 153IU | Vitamin C: 0.03mg | Calcium: 30mg | Iron: 1mg
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