Glazed Gingerbread Stamped Cookies

Gingerbread Cookies:

• 3 3/4 cups flour
• 1 Tbsp cocoa
• 1 Tbsp ginger
• 2 tsp ground cloves
• 3 tsp cinnamon
• 1 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1/2 cup molasses
• sugar for rolling

Glaze:

• 1 cup powdered sugar
• 2 Tbsp water
• 1/8 tsp vanilla or orange extract

Sift together flour, cocoa, spices and salt in medium mixing bowl and set aside. In a 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. Cover and refrigerate dough for about 1-2 hours.

Preheat the oven to 350˚F. Roll dough into large balls, about ¼ cup in size each (70 grams). Roll in sugar (optional) and place on an uncoated aluminum baking sheet. To stamp, press square stamp down on dough in circular motion until the stamp hits the surface and dough spreads past the outside edges of stamp. Twist stamp back and forth and slowly tilt to release from dough. Remove excess dough around design. Repeat with other stamp designs. Bake for 12-14 minutes or until cookies are done. Repeat until all dough is used and place baked cookies on a cooling rack over a sheet pan to cool.

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.