Soft Gingerbread Stamp Cookies
These beautifully stamped cookies are as delightful to look at as they are to eat! Featuring a rich, spiced flavor from molasses and a glossy glaze that highlights their intricate designs. They're easy to prepare and fun to decorate, these cookies bring a touch of charm to any occasion.
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.
Nutrition
Calories: 265.37kcalCarbohydrates: 57.37gProtein: 2.76gFat: 8.72gSaturated Fat: 5.28gPolyunsaturated Fat: 0.48gMonounsaturated Fat: 2.31gTrans Fat: 0.32gCholesterol: 39.43mgSodium: 126.83mgPotassium: 382.67mgFiber: 0.93gSugar: 27.45gVitamin A: 270.38IUVitamin C: 0.01mgCalcium: 66.21mgIron: 2.33mg
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