Thin & Crisp Iced 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.

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.