Stamped Spice Cookies
An easy recipe for crispy, spicy cookies decorated with a cookie stamp
Ingredients
- 1/2 cup butter softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temp
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 2 tbsp molasses
- 2 cups flour
- 1/2 tsp baking soda
Instructions
- In a large mixing bowl, whisk together the flour and baking soda. Set aside.
- Add the butter and sugars to the bowl of a mixer.
- Beat the butter and sugars together until fluffy, 2-3 minutes. Be sure to scrape down the sides of the bowl.
- Add the egg and beat until combined.
- Add the vanilla and beat until combined.
- Add the cinnamon, ginger, nutmeg, cloves, and molasses and mix until combined. Make sure to scrap down the sides of the bowl.
- Add the try ingredients to the bowl with the dough and beat until combined.
- Shape the dough into a disk and wrap it in plastic wrap. I used non-stick aluminum foil because I ran out of plastic wrap. Duh.
- Chill the dough for at least two hours. If you chill it longer, you will need to let it sit out a bit before rolling.
- When the dough is chilled, preheat the oven to 350 degrees.
- Line two baking trays with parchment paper or silicone mats.
- Lightly flour the surface of your workspace.
- Roll out the dough to about 1/4 inch.
- If you are using cookie cutters, you can cut them now. If you are using stamps, take a look at the manufacturer's directions. My stamps are terracotta and I was told to brush them lightly with vegetable oil.
- There are a few ways of using cookies stamps. In the way I chose, I used a round cutter to make a circle. After that, I firmly pressed the stamp into the circle of dough.
- Place your cookies on the prepared baking trays.
- Pop the trays and dough into the freezer for about 10 minutes. This will keep the design sharp instead of having it melt out into a blob in the oven.
- When the cookies are chilled, bake for about 11 minutes until golden. I generally bake the cookies for five minutes on one rack and then switch the pans for the remaining time. It helps the cookies bake more evenly.
