Soft gingerbread stamp cookies are the ultimate holiday treat that combines festive beauty with cozy, spiced flavors. These cookies are this season’s best-kept secret, offering a stunning presentation without the need to be a professional baker. The intricate designs, achieved using Nordic Ware’s beautifully crafted cookie stamps, turn simple dough into edible works of art. Perfectly soft with a touch of molasses and warm spices, they’ll fill your home with the scent of the holidays and have everyone asking for the recipe.
Whether you’re hosting a cookie swap, preparing gifts for friends and neighbors, or setting up a festive dessert table, these cookies are a versatile crowd-pleaser. They’re easy to make, thanks to the durable and detailed Nordic Ware stamps, which create bakery-worthy designs with just a press. No piping bags or advanced techniques required! Add these cookies to your holiday traditions—they’re ideal for Christmas parties, winter weddings, or even as thoughtful stocking stuffers wrapped in pretty packaging.
A Note From Colby:
These are the most perfect gingerbread cookies you will have this holiday season. I am OBSESSED with anything NordicWare and the second I saw these cookie stamps I knew I had to buy them. Cookie stamps are perfect for beginners and bakers of all levels. When it comes to decoration, there’s no precision required with the glaze. I do recommend holding a cookie to the side to use as a test cookie to make sure your glaze in the right consistency. You want it to be like maple syrup; not too thick so you don’t see the design come through but not watery so it slides off the cookie.
Wishing you Good Taste!
xoxo, Colby
If you give this recipe a try, rate it down below and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
Soft Gingerbread Cookies
- 6 tbsp unsalted butter softened
- 1/3 cup + 2 tbsp dark brown sugar packed
- 2/3 cup molasses
- 1 large egg yolk
- 1 3/4 cups all-purpose flour
- 1 tbsp Dutch-processed cocoa powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Glaze
- 1 cup confection’s sugar sifted
- 1 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 tbsp warm water
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Soft Gingerbread Stamp Cookies
Set your oven to 375°F and place your cookie stamps in the freezer to chill.
Using a stand or hand mixer, mix together the butter, sugar, and molasses until smooth. Add the egg yolk and beat until incorporated.
In a separate bowl, sift the dry ingredients.
Gradually add the dry ingredients to the butter mixture, mixing on low until the dough forms.
Transfer the dough to a lightly floured surface and knead it until any loose crumbs are fully combined.
Shape the dough into a disk, then roll it out to approximately 1/4-inch thickness. If the dough feels too soft to work with, consider chilling it for minimum 30 minutes before rolling
Firmly press the cookie stamps into the dough, then cut out the shapes using a round cookie cutter slightly larger or smaller than the stamp. (If the stamp sticks to the dough, it might need a bit more flour. Try dusting the stamp with flour or chilling it further if needed.)
Place the cut-out cookies onto a lined baking sheet and bake for 8–10 minutes. The cookies will be soft when you take them out but will firm up as they cool.
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, mix the glaze ingredients until smooth and thin. Add water as needed to achieve a consistency similar to maple syrup or thin honey.
Once the cookies are cool, brush the glaze over them, allowing it to settle into the stamped designs for added detail. Keep in mind that the glaze will appear more transparent as it dries.
Allow the glaze to set fully before serving or storing the cookies.
How to store your Soft Gingerbread Stamp Cookies
To store soft gingerbread stamp cookies, place them in an airtight container, separating the layers with parchment or wax paper to protect the stamped designs. Keep them at room temperature for up to one week.
If you’d like to store them longer, you can freeze them—just make sure they’re well-wrapped to prevent freezer burn. Thaw at room temperature when ready to enjoy!
Tools & Supplies for making Soft Gingerbread Stamp Cookies
- Nordicware Yultide Cookie Stamps
- Sheet Pan
- Silicone Baking Mat
- Basting Brush
- Wire Rack
- Rolling Pin
- Hand Mixer
- Mixing Bowls
More Desserts to try:
Soft Gingerbread Stamp Cookies
Equipment
Ingredients
Soft Gingerbread Cookies
- 6 tbsp unsalted butter softened
- 1/3 cup + 2 tbsp dark brown sugar packed
- 2/3 cup molasses
- 1 large egg yolk
- 1 3/4 cups all-purpose flour
- 1 tbsp Dutch-processed cocoa powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Glaze
- 1 cup confection's sugar sifted
- 1 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 tbsp warm water
Instructions
- Set your oven to 375°F and place your cookie stamps in the freezer to chill.
- Using a stand or hand mixer, mix together the butter, sugar, and molasses until smooth. Add the egg yolk and beat until incorporated.
- In a separate bowl, sift the dry ingredients.
- Gradually add the dry ingredients to the butter mixture, mixing on low until the dough forms.
- Transfer the dough to a lightly floured surface and knead it until any loose crumbs are fully combined.
- Shape the dough into a disk, then roll it out to approximately 1/4-inch thickness. If the dough feels too soft to work with, consider chilling it for minimum 30 minutes before rolling
- Firmly press the cookie stamps into the dough, then cut out the shapes using a round cookie cutter slightly larger or smaller than the stamp. (If the stamp sticks to the dough, it might need a bit more flour. Try dusting the stamp with flour or chilling it further if needed.)
- Place the cut-out cookies onto a lined baking sheet and bake for 8–10 minutes. The cookies will be soft when you take them out but will firm up as they cool.
- Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, mix the glaze ingredients until smooth and thin. Add water as needed to achieve a consistency similar to maple syrup or thin honey.
- Once the cookies are cool, brush the glaze over them, allowing it to settle into the stamped designs for added detail. Keep in mind that the glaze will appear more transparent as it dries.
- Allow the glaze to set fully before serving or storing the cookies.
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