I have been obsessed with Stamped Gingerbread Cookies for a while now. I mean, how cool are they?!? I am intrigued by their shape and history, I mean they have been around at least since the 1600s in Bavaria. Plus, they are so beautiful.
There are a ton of cookie stamps out there. You can find some really cool versions in antique stores and eBay. You can also find modern ones on different baking websites. I was looking for some winter shapes for mine, so I used Nordicware’s Frozen Collection. They worked perfectly! Look around though, I am sure you can find you will love as well!
Now, let’s get started. You will mix the dough as you do with most traditional cookie dough. Start by creaming your butter and sugar together. Then add in your egg, molasses, Karo Syrup, and Vanilla. Mix again. I love my Bosch mixer so much. If you are in the market, check them out!
Now, you know I am obsessed with whole wheat flours in my baked goods, but for these cookies, I could not make them work with it! In fact, I tried this batch 4 times to get it right!! I got so sick of the cookies, my chickens got the rest! Which they were so excited about! The 4th time was the charm though, no wheat flour for these cookies.
Now, it is best to chill your dough before working with it. An hour is best, but I prefer 2! The dough will be so much easier to work with when it has rested and chilled.
Okay, you have a few options when it comes to shaping these cookies. One is you roll a ball, about the size of a golf ball, then press with the cookie stamp. I like this method, but it doesn’t give you a clean edge, as the cookies below. With those, I rolled it first, cut them out with a biscuit cutter, then stamp them with your stamps. Let me tell you the pros and cons of each. If you roll the ball and press, this is a really simple way to do it. One-step and done. The bad thing about this method is it is really easy to get cracks on the side of the cookie. The other way, shown below gives a beautiful edge, but you have 2 steps to do. Rolling first, then stamping. It depends on how picky you are about the perfection of the cookie!
There were several recommendations of how to keep the stamps from sticking to the cookie dough- freezing the stamps, sprinkling the dough with flour, or sprinkling with sugar. After trying all 3, let me just say, the sugar is the best option!! It is simple and if there is still some sticking to the cookie, it crystallizes on the surface and gives a great flavor!
Here are the stamped cookies, brushed with a touch of sugar. I like to freeze the cookies before baking again. It only takes about 5 minutes in the freezer and they are ready.
Most stamped cookies I have seen use a plain glaze, it is a mix of powdered sugar and milk. I wanted something different, so I went with a maple glaze. Let me tell you, the combo of gingerbread and maple is so good!!
Below are the finished beautiful cookies! The first photo below is the cookies I rolled into a ball , then pressed with a stamp. They are still pretty, but can you see the jagged edges? That bothered me, so check the other photo below.
These cookies took a few more steps, but the edges are just perfect. So, roll the cookie, cut with a biscuit cutter, then stamp with the cookie stamps. A much prettier result, but more time consuming to get there.
If cookies are your thing, let me give you some more ideas!!