Chocolate Gingerbread Stamp Cookies

Chocolate Gingerbread Stamp Cookies

  • Author: Emma
  • Prep Time: 20 plus chilling
  • Cook Time: 8
  • Total Time: 25 minute
  • Yield: 14 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Delicious gingerbread dough rolled out and stamped into beautiful designs then glazed to perfection. The prettiest cookies you ever did eat!



For the Cookies

90g (1/4 cup plus 2 tablespoon) unsalted butter, at room temperature

100g (1/2 cup) dark brown sugar

110g (1/3 cup) molasses

1 large egg yolk

260g (1 3/4 cups) all-purpose flour

2 tablespoon cocoa powder

½ tsp baking soda

1 teaspoon ground ginger

¼ teaspoon salt


Optional (I’m not a fan of these spices but if you are then add these to the mix)

½ teaspoon cinnamon

¼ teaspoon cloves

¼ teaspoon nutmeg




For the Glaze

120g (¾ cup) icing sugar

5g (1 teaspoon) unsalted butter, melted

½ teaspoon vanilla extract

1 tablespoon milk (or more if necessary)

Variation: 1 tablespoon of coffee to replace the milk


  1. Preheat the oven to 190C. Put your stamps in the fridge or freezer to chill until needed.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, on medium speed cream together the butter, sugar and molasses. Add the egg yolk beat until fully combined.
  3. 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 just starts to come together.
  4. 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, then add a teaspoon at a time of milk. Flatten the dough into a disk and then roll out to about 1/4-inch thickness. Place on a sheet of baking paper on a baking sheet and refrigerate for 15 to 30 minutes.
  5. 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.
  6. 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.
  7. While the cookies are baking 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 or a thin honey.
  8. 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.

Keywords: Cookies, Christmas, Festive,

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