Gingerbread Cookies

Gingerbread Cookies

If you need a special treat here is a recipe from Nordic Ware I made for this season. The metal stamps come out very crisp and clean.

Gingerbread Cookies for Cookie Stamps


  • 3 cups flour
  • 4 tsp ground ginger
  • 3 tsp ground cinnamon
  • Heaping ¼ tsp ground cloves
  • 6 Tbsp butter, softened
  • 2/3 cup brown sugar
  • 1 egg
  • 2/3 cup molasses
  • 2 ½ tsp vanilla
  • ½ tsp salt


  1. In a medium bowl, mix together the flour and spices. Set aside.
  2. In a mixing bowl, cream softened butter and brown sugar until just combined.
  3. Add in one egg and mix.
  4. Add molasses, vanilla, and 1/2 tsp of salt to the butter/sugar mixture and combine.
  5. With your mixer on low, slowly add the flour mixture to the wet ingredients.
  6. Once mixed, cover with plastic wrap and let chill in fridge for at least 30 minutes.
  7. Preheat your oven to 375°F.
  8. After chilling the dough, put 1/3 cup granulated sugar into a bowl. Take a small cookie scoop and begin creating golf ball-size dough balls. Thoroughly coat them in the sugar and place on baking sheet. Repeat for the remainder of the dough.
  9. Once you have covered all of the dough balls in sugar and have spaced them out evenly on a sheet tray, take one of your Yuletide Cookie Stamps and press down with even pressure on the dough. Once you have flattened it out, rock the stamp back and forth until one edge of the cookie begins to peel away from the stamp. Repeat until all of the cookies are stamped.
  10. (Optional) Sprinkle extra white sugar on the cookies before you put them in the oven if you want them a little bit sweeter.
  11. Put the cookies in the oven at 375°F for 9-10 minutes or until they turn golden brown. Take out and cool on the tray for 15 minutes before transferring them to a cooling rack. Repeat stamping process with remaining dough. Enjoy!

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