The Gingerbread Cookie Stamp Recipe You Need
Soft and chewy when baked as directed or bake longer if you prefer a crispier cookie! These gingerbread cookies are incredibly delicious and perfectly capture even the most intricate cookie stamp designs! Making stunning gingerbread cookies has never been so easy!
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F.
- I use perforated baking mats on my cookie sheets for even baking and perfect shapes every time! If you're going to use parchment paper, I highly suggest Reynold's cookie baking sheets which curb any cookie growth.
- Cream butter and sugars until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- 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.