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Soft Iced Gingerbread Cookies offer traditional holiday flavors of gingerbread, filling your home with the amazing smell of Christmas. Snowflake cookie stamps creates beautiful presentation so they don’t only taste good, they are gorgeous!
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The spice of gingerbread warms with flavors of the season. The secret ingredient in this recipe is crystalized ginger, adding a bit of kick! The addition of the crystalized ginger compliments the cinnamon and cloves.
I love a unique cookie! For me, holiday cookie platters should be a culinary experience. Just because they are only cookies does not mean they should not be gourmet, creative and unique! Gifting cookies to my neighbors and coworkers fills me with feelings of giving and gratitude!
Cookie Stamps
The soft dough creates a canvas for a beautiful design to elevate your cookies to be show-stoppingly gorgeous. Cookie stamps are so easy to use and come in holiday designs. For this recipe, I used the Disney Frozen 2 Snowflake Nordic Ware cookie stamps.
No need to chill this dough, having it being soft allows the stamp design to set well into the cookie. Having well defined edges to the stamp allows the icing to settle in for a beautiful pattern.
Placing the stamps in the freezer to chill prior to stamping the cookies helps prevent the stamp from sticking to the dough. Place a small bowl of powdered sugar next to your work area, dip the stamp between cookies to further prevent sticking.
Love the cookie stamps? Check out Honey Cinnamon Shortbread cookies with the cutest bee and honeycomb stamp design!
Tips for Success
- Ingredients at room temperature helps the dough come together well.
- Be cautious not to over mix to ensure a nice soft cookie.
- If your dough is too dry, add another tablespoon of molasses.
- The icing needs to be thin to ensure it settles well into the pattern of the cookie stamp.
- Paint the cookies with the icing using a basting brush.
Gingerbread cookies that are soft and deliciously iced are a delicious alternative to traditional gingerbread cookies. Soft Iced Gingerbread Cookies will impress at your holiday celebrations!
Print Recipe
Soft Iced Gingerbread Cookies stamped with snowflake designs and warmly spiced with ginger and cinnamon embody the holidays in a delicious cookie!
Prep Time10 minutes mins
Cook Time8 minutes mins
Icing Cookies10 minutes mins
Total Time28 minutes mins
Course: Cookies, Dessert
Keyword: Christmas Cookies, Cookie Stamps, Cookies, Gingerbread, Gingerbread Cookies, Iced Gingerbread Cookies, Soft Gingerbread Cookies
Servings: 28 Cookies
Calories: 202kcal
Ingredients
- 12 TBSP Butter Room Temperature
- ¾ Cup Dark Brown Sugar + 1 TBSP
- 1 TBSP Crystalized Ginger Finely Chopped
- ¾ Cup Molasses Unsulfured, Blackstrap
- 2 Egg Yolks
- 3¼ Cups All-purpose Flour
- 1 TBSP Cocoa Powder
- 1 TSP Baking Soda
- 2 TSP Ground Ginger
- 1 TSP Ground Cinnamon
- ¼ TSP Ground Cloves
- ½ TSP Salt
- Sprinkle of Freshly Ground Black Pepper
Glaze
- 1 Cup Powdered Sugar
- 1 TBSP Butter Melted
- ½ TSP Vanilla Extract
- 2½ TBSP Warm Water
Instructions
Preheat oven to 375°F. Prepare cookie sheets with silicone baking mats or parchment paper.
Place cookie stamps in the freezer.
In a large bowl, combine together the flour, spices, cocoa powder, and baking soda. Mix until combined.
In a stand mixer cream together butter and sugar until light and fluffy. Add molasses and mix until well combined.
Add in egg yolks one at a time and mix thoroughly.
Slowly add the dry ingredients into the batter, mixing until incorporated. Continue adding the dry ingredients until the dough comes together.
Move the cookie dough to a lightly floured surface and knead until soft and pliable. Roll the dough out to ¼ inch thickness.
Using a 4 inch round cookie cutter, cut cookies and place on prepared cookie sheets. These cookies do not rise or spread, so can be closely spaced.
Using the cookie stamp, firmly press to imprint the snowflake design into the cookie. Dust the cookie stamp with powdered sugar between cookies to prevent sticking.
Bake for 8 minutes, do not overcook. Allow to cook for 5 minutes on the baking sheet, then transferring to a cooling rack to cool completely.
Icing Cookies
Mix all of the ingredients together in a bowl until the icing has the consistency a little thicker than maple syrup.
Using a basting brush, brush the icing onto the surface of the cookie, allowing it to settle into the pattern of the cookie stamp. Allow the icing to set.
Transfer to an airtight container to store.
Live fully. Eat well. Bake cookies.
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