Product Used In This Recipe
Glazed Gingerbread Stamped Cookies
PREP: 30 MINUTES
COOK: 30 MINUTES
SERVINGS: 12 - 14 SERVINGS
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Create holiday magic with these Glazed Gingerbread Stamped Cookies featuring intricate, square-shaped, gingerbread-themed designs. Using the Gingerbread Square Cookie Stamps, each cookie is beautifully stamped with detailed gingerbread patterns, adding a fun, festive touch to every batch. The rich dough, spiced with molasses, cinnamon, ginger, and cloves, creates a warm, flavorful base that pairs perfectly with this sweet, glossy glaze that sparkles. Ideal for cookie exchanges, family gatherings, or holiday gift-giving!
Ingredients
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
Directions
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.
Posted by Lisa
Just made these cookies, I refrigerated the dough overnight, and they are delicious. Lovely flavor and texture. I think refrigerating it overnight helped mellow the spices. I followed the directions for stamping and it worked out perfect. I’ve had the stamps a while and they have never really worked. The chilled dough was perfect to retain the stamped impression. And the light glaze gives them a pretty look. Thanks for a great recipe and directions.