My stamped cookies spread too much during baking. What went wrong?

It's very important to chill the cookies before baking them. Overly soft dough can lead to spreading while baking. Ensure the dough is chilled and slightly firm to avoid this issue.

Can I decorate stamped ginger cookies with icing?

Absolutely! Once the cookies have cooled, you can decorate them with royal icing, or ideally a glaze so you can still see the beautiful indents in the cookies.

My stamped cookies are too hard. How can I make them softer?

If your ginger cookies turn out too hard, try reducing the baking time slightly. It's most likely due to overbaking.

My stamped ginger cookies are sticking to the stamp. How can I prevent this?

To prevent sticking, lightly dust the stamp with flour (or even icing sugar) before pressing it into the cookie dough. You can also dip the stamp in flour between each impression. Be carful not to add too much flour. Use a pastry brush to remove any excess flour before baking. .

Ginger Cookies

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These ginger cookies make a staple holiday cookie extra special! They are made by stamping a vintage crystal glass onto the cookie batter to create a unique design on the top of each cookie. The flavour resembles a softer gingerbread man cookie full of warm spices and rich molasses.

Author: Alie Romano
Prep Time: 2 hours
Cook Time: 10 mins
Total Time: 2 hours 10 mins
Yield: 34 Cookies 1x
Category: Dessert
Cuisine: British

Ingredients

Units Scale

3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1 large egg
1/4 cup fancy molasses, from Bulk Barn
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon baking powder
1/4 teaspoon salt
Turbinado sugar (for decorating)

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Instructions

In a large bowl beat butter and sugar together until light and fluffy. Add egg and molasses and continue to beat until well incorporated.
In a separate bowl add flour, ginger, cinnamon, allspice, baking powder and salt together. Whisk to combine.
Add dry ingredients to butter mixture and beat until combined. Turn batter out onto waxed paper and flatten into a disc, place in the fridge to firm up, approx. 30-60 minutes. Once firm, roll batter into approx. 1 tablespoon size balls (mine were a bit larger than1 tablespoon). If the dough is still too sticky and not firm place the balls back into the fridge to firm up (30-60 minutes).
Preheat oven to 350˚F. Line 2 baking sheets with parchment paper and set aside.
On a floured work surface gently re-roll a ginger ball and press the ball flat with the palm of your hand. Using the bottom of a crystal glass (that has star shapes indented in the bottom) press down to create shapes (see images above for a reference). You may need to flour the glass bottom each time before pressing into the ginger. Gently peel cookie off the glass bottom to reveal shape (don’t worry it may take a few tries to get the hang of it). Repeat with all the ginger cookie balls.
Place cookies 1-2 inches apart on the prepared cookie sheet (don’t overcrowd cookies or they won’t bake evenly).
Using a pastry brush, brush off any extra flour on the cookie tops.
Sprinkle turbinado sugar on the tops of each cookie. Place the cookie sheet into the freezer for 5 minutes.
Bake cookies for 8-10 minutes or until golden brown. Let cookies sit on the cookie sheet for 5 minutes to cool and to firm up. Top with extra turbinado sugar for an extra sparkle.

Notes

If you don’t have crystal glasses you can use cookie stamps or a decorative rolling pin to make patterns on the cookies.

Cookies will last 2-3 weeks in an airtight container or freeze for up to 2 months.

Nutrition

Serving Size: 1
Calories: 92
Sugar: 5.5g
Sodium: 49mg
Fat: 4.3g
Saturated Fat: 2.6g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 12.4g
Fiber: 0.3g
Protein: 1.1g
Cholesterol: 16mg

Find it online: https://bakingforfriends.com/ginger-cookies/