RECIPE | Stamped Gingerbread Cookies

I shared these beauties at Christmastime on my Instagram feed and then I also included them in my Simple Christmas Decor Holiday Recap, as well as in my most recent Reflect + Release post). 

Well...despite the fact that Christmas has come and gone, I made a promise to my "InstaSistas" I'd get the recipe and instructions for these Stamped Gingerbread Cookies up on the blog before the end of January. And we are one day away from the end of January...so here they are... *wink*

I'm sharing the recipe and technique I determined to produce the most favorable results after testing a couple of different recipes and a couple of different techniques.

These cookies are a soft gingerbread cookie, created from a dough that works specifically well with cookie stamps and has a little bit of bite to them.

Recipe first, followed by the step-by-step pictures.
But first you'll need THESE COOKIE STAMPS!

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STAMPED GINGERBREAD COOKIES

Makes one dozen cookies + a couple more

Adapted from Sue Moran from www.theviewfromgreatisland.com

Ingredients

Wet Ingredients
6 TBSP unsalted butter, at room temperature
1/3 packed cup plus 2 tbsp dark brown sugar
1/4 cup blackstrap molasses
1 large egg yolk

Dry Ingredients
1 3/4 cups plus 2 TBSP all-purpose flour
1 TBSP 100% Ghirardelli cocoa powder, unsweetened
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
1/4 tsp freshly ground black pepper

Glaze
1 cup sifted confectioner's sugar
1 TBSP unsalted butter, melted
1/2 tsp vanilla extract
1 TBSP plus 2 tsp warm water (or more)

1 small bowl of granulated sugar - approximately 1/4 cup - for rolling dough balls prior to stamping

Additional Kitchen Tools needed

Cookie Sheet
Parchment Paper <- my absolute FAVORITE kind or Silpat Baking Sheet
Cookie Stamps
Round Cookie Cutters

Instructions

Preheat the oven to 375º F.

Put your cookie stamps in the freezer to chill.

Cream together the butter, sugar, and molasses in a stand mixer (or with electric beaters).

Beat in the egg yolk.

Sift together the dry ingredients in medium size bowl.

Slowly add the dry ingredients to the butter mixture, beating on low until the dough comes together and begins to pull away from the bowl. If dough is sticky add a little more flour.

NOTE: My dough was still pretty sticky even after adding more flour but I proceeded to the next step and it turned out fine.

Turn out the dough onto a lightly floured surface and knead it until all the flour is incorporated. Flatten the dough into a disk. If dough is soft, wrap and chill in refrigerator for about an hour.

NOTE: On my first attempt, my dough felt really good but tended to get a little sticky while working with it and also spread too much during baking process. So, I chose to chill my dough. PS - I also live in Florida and we have high levels of humidity and heat which can also effect the baking results.

Roll dough into golf ball size balls.

Roll dough balls in small bowl of granulated sugar and place on cookie sheet lined with parchment paper or a Silpat.

Press a chilled cookie stamp firmly and evenly into a dough ball until you see the dough start to peek out from all of the edges of the cookie stamp. Lift stamp.(if it sticks, slowly peel dough from stamp to maintain shape and then dip stamp in flour for remaining cookies).

TIP 1: I had no problem with sticking as long as I kept the cookie stamps in the freezer while not in use.

TIP 2: For an even press/cookie, I chose to press down on the round part of the cookie stamp with my fingers instead of just using the handle.

TIP 3: Use a round cookie cutter a tad smaller than the stamp itself to cut out the cookies leaving nice finished edges. This is my favorite set of round cookie cutters!

Bake for 8-10 minutes. Cookies will be soft when you remove them from the oven, but will firm upon cooling.

While the cookies are baking make the glaze.
Using a whisk, combine ingredients together until they become smooth. Add more water if necessary until the glaze resembles a thin honey.

Place the baked cookies on a cooling rack and after about 10 minutes, brush them with the glaze while still slightly warm. The glaze will harden within about 30 minutes.

NOTE: Dough can be made and refrigerated for up to 2 days before baking . Baked cookies can be stored in airtight container for up to 5 days.

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Stamped Gingerbread Cookie Ingredients

Gingerbread Dough rolled into golf ball sized dough balls and then rolled in granulated sugar

Pressing the cookie stamp into the Gingerbread Dough Ball

A perfectly stamped Gingerbread Cookie

Time to use a round cookie cutter to remove the rough edges of the stamped cookie

Round cookie cutter should be slightly smaller than the stamped design to create a clean edge.

Stamped and cut cookies ready for baking

Beautiful stamped, baked and glazed Gingerbread cookies - ready for gifting and eating

Sure hope you loved the recipe and quick tutorial.

They are such pretty cookies and they taste delicious too.

I sure do love you my friends!!

Stay tuned for my "Word of the Year" announcement coming tomorrow!!

xoxo,

Jess

PS - You'll find me on Instagram sharing tips, fun finds, current projects, daily inspiration and so much more to keep us connected + cozy in-between blog posts! 

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KEEPiNG iT REAL

As silly as I feel for finally posting these at the end of January...

a promise is a promise. Am I right? 

Now go ahead and pin this for next cookie baking season!! *grin*