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Thin & Crisp Iced Gingersnaps
Thin & Crisp Iced Gingersnaps
Thin & Crisp Iced Gingersnaps
Thin & Crisp Iced Gingersnaps cover
From the Cook
From the Cook
From the Cook
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Thin & Crisp Iced Gingersnaps

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a small bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
2
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In a large bowl, cream the butter and brown sugar with an electric hand mixer for 2-3 minutes until light & fluffy.
3
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Add the molasses and vanilla, and mix until fully combined.
4
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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.
5
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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.
6
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When ready to bake the cookies, preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
7
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Roll the dough out between two pieces of parchment paper to ⅛" in thickness.
8
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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.
9
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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.
10
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In a medium bowl, whisk together the powdered sugar and warm water until smooth.
11
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Dip each gingersnap into the glaze and place back on the baking sheet to set.

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Tips & Tricks (5)

  • Chill Dough Before Baking 🧊
    Refrigerate your dough for at least 30 minutes before baking to prevent excessive spreading and ensure crispy edges with soft centers that won't flatten during baking.
  • Bloom Your Spices 🌶️
    Mix your warm spices (ginger, cinnamon, cloves, nutmeg, allspice) with the molasses before adding flour to intensify their flavors and create deeper, more complex warmth throughout the cookies.
  • Sugar Coating Control ✨
    Roll dough balls in powdered sugar immediately after scooping, then let them rest for 5 minutes—this creates the beautiful snowflake-like cracks while keeping the centers tender.
  • Brown Butter for Depth 🧈
    Melt your unsalted butter until it turns golden brown and smells nutty, then cool slightly before creaming with sugars to add rich, toasted notes that elevate the molasses flavor.
  • Precise Oven Temperature 🌡️
    Use an oven thermometer to verify your oven runs true, as these cookies need exact heat; bake at 350°F for perfectly crisp edges while maintaining a soft, chewy center that won't harden as they cool.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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