Product Used In This Recipe
Yuletide Stamped Gingerbread Cookies
|
PREP: 35 MINUTES
COOK: 10 MINUTES
SERVINGS: 14 - 16 SERVINGS
PRINT RECIPE
You are not logged in! Login or create an account here to save recipes.
Add these beautiful gingerbread cookies to your holiday festivities and cookie swaps! The warm spices and molasses makes these the ultimate gingerbread combo and stamped to perfection using our festive Yuletide Cookie Stamps. Recipe developed by Paige Goehner, the winner of the 6th Season of the Kids Baking Championship, featured on Food Network in 2019.
Ingredients
- 3 cups flour
- 4 tsp ground ginger
- 3 tsp ground cinnamon
- Heaping ¼ tsp ground cloves
- 6 Tbsp butter, softened
- 2/3 cup brown sugar
- 1 egg
- 2/3 cup molasses
- 2 ½ tsp vanilla
- ½ tsp salt
Directions
- In a medium bowl, mix together the flour and spices. Set aside.
- In a mixing bowl, cream softened butter and brown sugar until just combined.
- Add in one egg and mix.
- Add molasses, vanilla, and 1/2 tsp of salt to the butter/sugar mixture and combine.
- With your mixer on low, slowly add the flour mixture to the wet ingredients.
- Once mixed, cover with plastic wrap and let chill in fridge for at least 30 minutes.
- Preheat your oven to 375°F.
- After chilling the dough, put 1/3 cup granulated sugar into a bowl. Take a small cookie scoop and begin creating golf ball-size dough balls. Thoroughly coat them in the sugar and place on baking sheet. Repeat for the remainder of the dough.
- Once you have covered all of the dough balls in sugar and have spaced them out evenly on a sheet tray, take one of your Yuletide Cookie Stamps and press down with even pressure on the dough. Once you have flattened it out, rock the stamp back and forth until one edge of the cookie begins to peel away from the stamp. Repeat until all of the cookies are stamped.
- (Optional) Sprinkle extra white sugar on the cookies before you put them in the oven if you want them a little bit sweeter.
- Put the cookies in the oven at 375°F for 9-10 minutes or until they turn golden brown. Take out and cool on the tray for 15 minutes before transferring them to a cooling rack. Repeat stamping process with remaining dough. Enjoy!
Posted by Tanif
Just made these using my All Season cookie stamps. They have a wonderful blend of spices but it doesn’t overwhelm the flavor of the ginger bread. They’re slightly crunchy and soft on the inside. Very nice. Will definitely make again.
Posted by SLM
We tried several stamped cookie recipes this year and this was the one that worked the best for us. We rolled them out with a rolling pin instead of using individual balls and dusted the stamps with granulated sugar/powdered sugar mix between each stamp. Held their shape very well. They worked both as thicker chewy cookies and thinner crispy cookies. We like a lot of ginger, so these were perfect for us.
Posted by Anna S.
It was my first try at the nordicware stamp and ginger cookies. The recipe is good, maybe a bit too much spice for me but my husband said it tasted like a traditional cookie he’s tried before. The sugar adds a nice glitter to the cookie. It took a little practice to get the stamp working right though. Definitely leave the dough or the already rolled balls in the fridge for an hour instead of 30 min.