Ginger Stamp Cookies Recipe

Name: Ginger Stamp Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks (8 oz) unsalted butter, at room temperature; 1/2 cup light brown sugar; 1 large egg; 1/2 teaspoon vanilla extract; 3 cups all purpose flour; 2 teaspoons ground ginger; large pinch ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt

Servings: persons

2 sticks (8 oz) unsalted butter, at room temperature
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3 cups all purpose flour
2 teaspoons ground ginger
large pinch ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt

1
In an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the egg and vanilla and mix well to combine, about 2 minutes more.
2
In a medium bowl, whisk the flour, ginger, cinnamon, nutmeg, baking soda, and salt together to combine. Add to the mixer and mix on low speed just until incorporated.
3
Wrap the dough tightly in plastic wrap and chill for at least 1 hour.
4
Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut circles out of the dough (about the size of your cookie stamps, if using). Transfer to parchment lined baking sheets (cookies won't spread, so can be placed relatively close together). Chill the circles on their baking sheets for 15-30 minutes.
5
Lightly flour the cookie stamp and press firmly into the chilled cookie circles. Return the cookies to the refrigerator for 30-40 minutes or the freezer for 15-20 minutes (this step is optional but leaves the best stamp impression during baking).
6
Preheat the oven to 350 degrees Fahrenheit. Bake the cookies until lightly golden around the edges, 10-12 minutes. Rotate the sheets halfway through baking. Transfer to wire racks to cool.

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sticks (8 oz) unsalted butter, at room temperature, 1/2 cup light brown sugar, 1 large egg, 1/2 teaspoon vanilla extract, and more.

Yes, Ginger Stamp Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Stamp Cookies

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