Product Used In This Recipe
Starry Night Gingerbread Stamped Cookies
PREP: 10 MINUTES
COOK: 10 MINUTES
SERVINGS: 1 - 18 SERVINGS
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These Starry Night Cookie Stamps sparkle on their own with no decorations needed. Add this easy gingerbread sugar cookie recipe to your holiday cookie list and impress your friends and family with these wonderful designs!
Ingredients
- 3 3/4 cups flour
- 1 Tbsp cocoa
- 1 Tbsp ginger
- 2 tsp ground cloves
- 1 Tbsp cinnamon
- 1 tsp salt
- 1 cup unsalted butter; room temperature
- 1 cup sugar
- 1 large egg
- 1/2 cup molasses
Directions
Sift together flour, spices, and salt in a medium mixing bowl and set aside. In mixer, cream butter and sugar on medium speed until light and creamy. Scrape sides 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 at least two hours but less than a day.
Preheat oven to 350° F. Spoon dough into golf sized balls. Roll into balls in your hands and then roll in sugar before placing on cookie sheet. Press with stamps until you begin to see dough coming out of the edges. Bake for 10-14 minutes. Makes about 1 1/2 dozen cookies
Posted by Val
Delicious cookie. Love the spice ratio. No trouble stamping them. The salt measurement appears to be incorrect, only 1/2 to 1tsp required. The salt is too noticeable when 1.5 tsp is used.
Posted by Nordic Ware
Hi! We noticed this mistake and have updated the recipe to reflect 1 tsp of salt! Thank you.
Posted by Jemma
These cookies turned out very floury and dense. The clove was very powerful, in all, not a pleasure to eat.
Posted by Elaine
Next time I would reduce the salt to 1 tsp.
Posted by Nordic Ware
Hi! We have updated the recipe to reflect 1 tsp of salt. Thank you!
Posted by Marybeth Dangel
I baked these cookies before Christmas. The cookies were perfect. The combination of spices was perfect and they were a nice texture. Definitely will add to my repertoire.
Posted by Trish
Excellent recipe, very flavorful cookies. They have a thin, crisp outer crust, with a chewy, moist interior; very addictive, spicy cookie. Love the Starry Night designs on top. Used Truvia Brown Sugar 75% calorie reduced, and Swerve granular sugar replacement for less sugar calories. Rolled just the top half of the cookie dough in sugar, and then stamped the sugar into the cookie. Look and taste absolutely delicious with a cup of Christmas tea or hot chocolate. These freeze well wrapped in parchment paper and a sealed zipper freezer bag. Thank you!
Posted by Debi-Lee
Love the cookies, but would alter the prep time in the instructions to 2 hours and 10 minutes to be more truthful.
Posted by Denise
Great texture and flavor. I normally roll these out ants cut them with a round cookie cutter before stamping them. After cooling, I top them with a thin glaze of powdered sugar, vanilla and a little water, allow to dry. The glaze makes the cookie stamp stand out even more and adds a shiny finished look to these delicious cookies. Great for gifting.
Posted by Jane Taylor
I love this recipe. The cocoa adds a depth of flavor to the cookie that is missing with other gingerbread recipes. Make sure you do not overbake though as they get hard if you do.