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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
- 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 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.
- 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.
- Wrap the dough tightly in plastic wrap and chill for at least 1 hour.
- 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.
- 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).
- 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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