Hey Besties! I’ve received SO many requests for this recipe and I’m thrilled to share it with you in time for the holiday season! This gingerbread cookie stamp recipe is simple, incredibly delicious and perfectly captures even the most intricate designs! Likely the easiest way to create designer cookies with very minimal effort. If you’re looking to set your cookies apart from the rest this season, look no further. And no one will even believe you made these from home! Just sit back and enjoy the compliments while enjoying a delicious cookie. Let’s jump into exactly how to make these beautiful cookies!
Where’d You Get That Stamp, Bestie?!
For this gingerbread cookie stamp recipe, we are using these awesome wooden cookie stamps which I get from my favorite stamp shop! It’s a small business that I LOVE to support, and they have the most amazing designs! In fact, they are just recently added a TON of new designs! Just when I was getting close to ticking off my list of designs, now I need like 20 more! Their Etsy shop has the most stocked collection of their stamps, but they also have an Amazon shop as well! At the time of this writing. these specific reindeer and Christmas tree stamps can be found in stock HERE and HERE! If there is a specific stamp you love and it’s not in stock in the Amazon shop, it’s very likely available in their Etsy shop.
How To Use a Cookie STamp
If cookie stamping is new to you, let’s cover the basics quick! In this post we’re going to focus on the stamping technique using wooden stamps, but if you have a metal stamp, THIS post will cover that technique! Using these wooden cookie stamps is ridiculously easy, you’ll be pleasantly surprised! But I will say, the recipe you use makes all the difference in your results. All of our stamped cookie recipes have been perfected to capture all of your favorite stamp designs without compromising flavor and texture. We love soft and chewy cookies around here, which is what you’ll get when baked as directed. However, if you prefer a crispier cookie, you can bake for longer.
When using wooden stamps, you’ll roll out your dough, like you would for cutout cookies. I roll out my dough on a floured piece of wax paper. I lightly flour my Joseph Joseph rolling pin, which does the measuring for me, to make my cookies a consistent 1/4″ thickness. You can go thicker, but you will need to adjust your baking times a bit.
Then dip your stamp in loose flour and tap off any excess. I re-flour my stamp after every 2-3 cookies. Now simply stamp down! Here is what they will look like!
Cut Your Dough
You can then use a 2.5″ round cookie cutter to cut your dough. Place on a parchment-lined cookie sheet or use perforated baking mats. We always use Reynold’s parchment sheets or THESE perforated baking mats for the best results and no spreading. Here are our cookies before they go into the oven!
Into The Oven
Bake for 7-8 minutes at 350 degrees F for a soft, chewy cookie! And here they are fresh out of the oven! Notice that there is no spread and even the most intricate details are beautifully captured even after baking!
That’s all there is to it! I commonly get asked if we decorate our stamped cookies, but we almost always leave them naked. They are so pretty all on their own and many people enjoy cookies without icing, so these are great! Sometimes we will use luster dust to add some sparkle to our stamped cookies. Either way, your cookies will definitely stand out from the rest!
Gingerbread Cookie Stamp Recipe
Adapted from our gingerbread cutout cookie recipe that customers and fellow cookiers love, I’m so excited to share this with you! I hope you love the recipe too and create beautiful, stamped cookies this holiday season! Making beautiful gingerbread cookies has never been so easy!
The Gingerbread Cookie Stamp Recipe You Need
- 1 cup (226g) Unsalted Butter Chilled
- 1 cup (224g) Dark Brown Sugar Packed
- 1/2 cup (112g) Granulated Sugar
- 1/3 cup (93g) Molasses
- 2 Large Eggs Chilled
- 1.5 tsp (7.5ml) Vanilla Extract
- 5 cups (700g) All-Purpose Flour
- 1 tsp (7.6g) Ground Ginger
- 1 tsp (6g) Salt
- 1 Tbsp (7.8g) Ground Cinnamon
- 1 tsp (4.5g) Baking Powder
- Preheat oven to 350 degrees F.
- I use Reynolds parchment paper sheets on my cookie sheets and reuse them for all my batches that day. Or perforated baking mats work wonderfully as well.
- In your mixer bowl, cream butter and both sugars until smooth, about 2 minutes.
- Add in molasses and mix until blended
- Beat in vanilla and eggs
- In a separate bowl, combine flour, ginger, cinnamon, salt and baking powder. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Chilling the dough is not necessary! Although, you're welcome to chill your dough if you prefer. You'll achieve perfect designs regardless of whether you chill this dough or not.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. I make our cookies 1/4" thick and use my Joseph Joseph rolling pin which does the measuring for me – genius!
- I dip my stamp in loose flour and tap off the excess. I re-flour my stamp after every 2-3 cookies.
- Use wooden stamp to gently press down into the dough to create the design.
- Use a round cookie cutter to cut the dough and place on parchment-lined cookie sheet.
- Bake at 350 degrees for 7-8 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
The hardest part of making these cookies is picking which stamp to use, seriously! I hope those you bake for love this recipe as much as we do. Word of warning: Cookie stamping can become addictive once you see how simple they are to make! Happy stamping!
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