Ginger Stamp Cookies

October 26, 2017

Author Notes: These cookies are soft enough to imprint with stamps, but firm enough to hold the shapes in the oven. They turn out lightly crisp at the edges, but mostly soft inside, and have lovely ginger flavor!Erin McDowell

Makes: about 2 dozen stamped cookies

Ingredients

  • 2 sticks (8 oz) unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons ground ginger
  • large pinch ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
In This Recipe

Directions

  1. In an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the egg and vanilla and mix well to combine, about 2 minutes more.
  2. In a medium bowl, whisk the flour, ginger, cinnamon, nutmeg, baking soda, and salt together to combine. Add to the mixer and mix on low speed just until incorporated.
  3. Wrap the dough tightly in plastic wrap and chill for at least 1 hour.
  4. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut circles out of the dough (about the size of your cookie stamps, if using). Transfer to parchment lined baking sheets (cookies won't spread, so can be placed relatively close together). Chill the circles on their baking sheets for 15-30 minutes.
  5. Lightly flour the cookie stamp and press firmly into the chilled cookie circles. Return the cookies to the refrigerator for 30-40 minutes or the freezer for 15-20 minutes (this step is optional but leaves the best stamp impression during baking).
  6. Preheat the oven to 350 degrees Fahrenheit. Bake the cookies until lightly golden around the edges, 10-12 minutes. Rotate the sheets halfway through baking. Transfer to wire racks to cool.

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Reviews (2) Questions (0)

2 Reviews

Meghan E. March 8, 2018
I really wanted to like this recipe, but no part of it worked. The dough was incredibly dry- it's as if there is a wet ingredient that was missing. I ended up having to add almost a 1/2 cup of water just to get it to come together enough to roll it out. The method for stamping doesn't work because the cold dough is impossible to stamp, and even after putting it in the freezer as suggested the image did not hold in the final bake. Lastly, the finished cookies were also dry and mostly flavorless. Very disappointing...
 
GingerBear March 9, 2018
I think the recipe might have too little sugar. Similar recipes from Nordic Ware using their stamps, call for 1 c sugar and 1 c butter for 2-2/3 c flour. Sugar acts as a liquid in baking, so having too little does keep the batter dry.