Product Used In This Recipe
Soft Gingerbread Stamped Cookies
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These magical snowflake gingerbread stamped cookies sparkle on their own with no decorations needed! Simply roll dough into balls, press on a baking sheet and bake. Add a simple glaze if desired a beautiful wintery treat. Perfect for holiday parties, baking gatherings or gift giving!
Ingredients
Cookies:
- 3 3/4 cups flour
- 1 Tbsp cocoa
- 1 Tbsp ginger
- 2 tsp ground cloves
- 3 tsp cinnamon
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1/2 cup molasses
- – sugar for rolling
Vanilla Glaze (optional):
- 1 cup powdered sugar
- 2 Tbsp water
- 1/8 tsp vanilla
Directions
Sift together flour, cocoa, spices and salt in medium mixing bowl and set aside. In mixer, cream butter and sugar on medium speed until light and creamy. Scrape sides of mixer and add the egg. Mix thoroughly. Add molasses and blend. Scrape again and with mixer on low add flour mixture and blend thoroughly. Refrigerate for about 1-2 hours.
Preheat the oven to 350˚F. Roll dough into golf ball sized balls and then roll in sugar before placing on cookie sheet. Press with stamps until you begin to see dough coming out on edges. Bake for 10-14 minutes. Repeat until all dough is used and place baked cookies on a cooling rack over a sheet pan to cool. Makes about 1½ dozen cookies.
If a glaze is desired, prepare glaze while cookies are baking. Whisk together powdered sugar, water and vanilla until desired consistency is reached. While the cookies are still slightly warm, brush a light coat of glaze on the top of cookies, evenly covering the designs, as desired.
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Ingredients
Cookies:
- 3 3/4 cups flour
- 1 Tbsp cocoa
- 1 Tbsp ginger
- 2 tsp ground cloves
- 3 tsp cinnamon
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1/2 cup molasses
- – sugar for rolling
Vanilla Glaze (optional):
- 1 cup powdered sugar
- 2 Tbsp water
- 1/8 tsp vanilla
Directions
Sift together flour, cocoa, spices and salt in medium mixing bowl and set aside. In mixer, cream butter and sugar on medium speed until light and creamy. Scrape sides of mixer and add the egg. Mix thoroughly. Add molasses and blend. Scrape again and with mixer on low add flour mixture and blend thoroughly. Refrigerate for about 1-2 hours.
Preheat the oven to 350˚F. Roll dough into golf ball sized balls and then roll in sugar before placing on cookie sheet. Press with stamps until you begin to see dough coming out on edges. Bake for 10-14 minutes. Repeat until all dough is used and place baked cookies on a cooling rack over a sheet pan to cool. Makes about 1½ dozen cookies.
If a glaze is desired, prepare glaze while cookies are baking. Whisk together powdered sugar, water and vanilla until desired consistency is reached. While the cookies are still slightly warm, brush a light coat of glaze on the top of cookies, evenly covering the designs, as desired.
Read Recipe Reviews
These cookies have a fabulous flavor and texture. I used an embossed rolling pin (instead of a cookie stamp) and then cut the cookies into circles. I found the design was more distinctive when I refrigerated the pans of cookies for 15-20 minutes before they baked. I will definitely make these again.
This cookie was very good and easy to make. The glaze made the design from the cookie stamp stand out. I put these cookies on a cookie tray and got compliments. The spices are perfect.
I received the snowflake cookie stamps for my birthday from my daughter. I made them this afternoon. They are delicious! I used the glaze to make them even better. A new favorite!
Posted by Marie
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