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Chocolate Gingerbread Stamp Cookies

Chocolate Gingerbread Stamp Cookies

Emma Duckworth
Delicious chocolate gingerbread dough rolled out and stamped into beautiful designs then glazed to perfection. The prettiest cookies you ever did eat!
5 from 1 vote
Prep Time 15 mins
Cook Time 8 mins
Chill Time 30 mins
Total Time 53 mins
Method Cookies
Cuisine American
Servings 14 cookies
Calories 207 kcal

Ingredients
 

Cookie

  • 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

Glaze

  • 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

    Instructions
     

    • 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.

    Notes

    Loosely adapted from Yotam Ottolengi’s Sweet

    Nutrition

    Calories: 207kcalCarbohydrates: 36gProtein: 2gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 29mgSodium: 89mgPotassium: 163mgFiber: 1gSugar: 21gVitamin A: 190IUVitamin C: 1mgCalcium: 31mgIron: 1mg
    Keyword Christmas, Cookies
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