Ginger

Ginger Stamp Cookies

October 26, 2017
4 Ratings
Photo by Mark Weinberg
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 Jeanne McDowell

  • Prep time 2 hours 30 minutes
  • Cook time 10 minutes
  • Makes about 2 dozen stamped cookies
Ingredients
  • 2 sticks (8 oz) unsalted butter, at room temperature (226 g)
  • 1/2 cup light brown sugar (107 g)
  • 1 large egg (57 g)
  • 1/2 teaspoon vanilla extract (3 g)
  • 3 cups all purpose flour (360 g)
  • 2 teaspoons ground ginger (6 g)
  • large pinch ground cinnamon
  • 1/4 teaspoon ground nutmeg (1 g)
  • 1/4 teaspoon baking soda (1 g)
  • 1/2 teaspoon fine sea salt (2 g)
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 (these 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.

See what other Food52ers are saying.

  • Meghan E. Healey
    Meghan E. Healey
  • Abby Starobin
    Abby Starobin
  • GingerBear
    GingerBear
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

3 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.
 
Abby S. December 11, 2019
I agree.. I just made these yesterday. I regretted putting them in the refrigerator because it made the print not even visible, so I had to wait for them to warm up before I stamped them. Once finished they immediately crumbled apart, like sand. They also had 0 flavor. They were so awful I threw the entire batch out.