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Stamped Soft Gingerbread Cookies

These Stamped Soft Gingerbread Cookies are perfectly spiced, soft and tender, and incredibly beautiful! Very similar to a traditional German Pfeffernusse, these festive cookies are perfect for the holidays, or all year long.

Course Dessert
Cuisine German
Keyword Cookies, cut out cookies, gingerbread, holiday cookies, Pfeffernusse
Prep Time 30 minutes
Cook Time 10 minutes
Servings 24 cookies
Author LeAnne

Ingredients

  • 8 tablespoons, 113 g Kerrygold Unsalted Irish Butter melted and cooled
  • ½ cup, 100 g dark brown sugar
  • ⅓ cup, 110 g molasses
  • 1 large egg at room temperature
  • 2 ¼ cups, 270 g unbleached all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 2 teaspoons unsweetened cocoa powder

For the glaze

  • 1 cup, 125 g powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons whole milk

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, combine the melted butter, brown sugar, and molasses. Whisk well to combine. Add the whole egg, and whisk until completely incorporated.
  3. In a separate medium size mixing bowl, combine the unbleached flour, baking powder, kosher salt, ground ginger, cinnamon, cloves, and cocoa powder. Whisk to combine.
  4. Add the dry ingredients to the large bowl with the butter/molasses mixture. Use a wooden spoon to combine until there are no streaks of flour. Use clean hands to knead the dough for 1-2 minutes until smooth. Cover the bowl with a clean tea towel, and refrigerate the dough for 15-20 minutes.
  5. LIne a rimmed baking sheet with parchment paper. Set aside.
  6. Flour your work surface, and pour the dough out on the work surface. Roll the dough out into a large even circle, about ½-inch thick. Use cookie stamps to imprint the design onto the dough, then use cookie/biscuit cutters to cut out the cookies. Place the stamped cookies onto the prepared baking sheet, and baked for 8-10 minutes until slightly puffy and set. Allow the cookies to cool completely on a wire rack.
  7. Meanwhile make the glaze. In a small mixing bowl, combine the powdered sugar, vanilla extract, and milk. Whisk until smooth. For a thicker glaze, add an extra 1-2 tablespoons of powdered sugar. For thinner glaze, and an extra teaspoon of milk.
  8. Once the cookies are cooled, dip them into the glaze, stamped side down, allowing any extra glaze to drip off, then place the cookies back on the cooling rack while the glaze sets.

Recipe Notes

Dip your cookie cutter and cookie stamp in flour before EACH TIME that you use it. Most cookie stamps have intricate designs where dough can get stuck, so a light coating of flour will give you a clean stamp for each cookie.