Chocolate Gingerbread Stamp Cookies have to be the prettiest cookies out there. Made with a gingerbread dough and pressed with beautiful stamps then glazed to perfection with a vanilla or coffee glaze, these cookies will win your heart in a flash.
It may be post Christmas but it’s never too late to share a cookie recipe in my opinion. Especially when it comes to these little beauties. For two years now I’ve been making these at Christmas time and they are winner every time I roll out a batch. This year the kids school teachers were the recipients of these, wrapped in cellophane with pretty ribbon, sprig of fir and a personalised tag ... what a cute Christmas present hey!
It’s cookie time!
I have a confession. I’m not a huge cookie maker. This is obvious when you head to my blog ... there aren’t many recipes on it. But what it does mean is that when I have a great recipe that I'm truly in love with ... well I want to share that with you. This recipe for my Chocolate Gingerbread Stamp Cookies is one of them.
They are simple to make, delicious to eat and beautiful to look at. The trifecta really when it comes to a cookies.
How to make Chocolate Gingerbread Stamp Cookies
- Cream the butter, sugar for a couple of minutes until light and fluffy.
- Beat in the molasses and then the yolk until combined
- Sift in the dry ingredients and beat until a dough just starts to form
- Turn out onto a floured surface and knead until smooth. Roll out to ¼ inch thickness and chill in the fridge for half hour
- Cut and stamp. Cut out rounds of the dough and press the stamp into each of the rounds and then bake for 8 minutes.
- Glaze. Whilst the cookies are still warm, mix together your glaze ingredients and brush each cookie getting the glaze into all the indents made by the stamp.
For other Christmas inspired recipes check out the following:
Chocolate Gingerbread Stamp Cookies
- 90 g unsalted butter, room temperature
- 100 g dark brown sugar, firmly packed
- 110 g molasses
- 1 large egg yolk
- 260 g plain flour (all-purpose)
- 2 tbsp cocoa powder
- ½ tsp baking soda
- 1 tsp ground ginger
- ½ teaspoon cinnamon, optional
- ¼ teaspoon cloves, optional
- ¼ teaspoon nutmeg, optional
- ¼ tsp fine salt
- 120 g powdered icing sugar (confectioners' sugar)
- 5 g unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 tablespoon whole milk, or more if necessary
Variation: 1 tablespoon of coffee to replace the milk
- Put your stamps in the fridge or freezer to chill until needed. Preheat the oven to 180°C (350°F). In the bowl of an electric stand mixer fitted with the paddle attachment, on medium speed cream together the butter, sugar and molasses for 5 minutes until pale and thick. Add in the egg yolk and beat until fully combined.
- Sift the dry ingredients, flour, cocoa powder, baking soda, ginger, salt (and optional spices) into the stand mixer bowl and beat on medium until the dough starts to come together.
- On a lightly floured surface, turn out the dough and knead it until all the floury crumbles are incorporated. If you find it too dry, add a teaspoon of milk at a time. Flatten the dough into a disk and on a parchment paper sheet, roll out to about ¼-inch thickness. Transfer cookie dough on the paper onto a baking tray and refrigerate for 30 minutes.
- Use a cookie round (slightly bigger than the stamp) and cut out the rounds. Then remove your cookie stamp from the fridge/freezer, dust with flour and press the stamp into each of the rounds ensuring that you don’t press down all the way through.
- Transfer the cookies to a lined baking sheet and bake for 8 minutes. You don't want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven but will firm up as they cool.
- While the cookies are baking, in a bowl, whisk the glaze ingredients together until they become a smooth thin glaze. Add more milk (or coffee) if the glaze is too thick; it should have the consistency of maple syrup.
- Put the cookies on a cooling rack and brush them with the glaze while still slightly warm. The glaze will dry in about 15 minutes.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.