My sister lives in California, and one of the ways we stay in touch is to stay in touch is to send each other quarterly care packages. One of her care packages included a cookie stamp! I tried several recipes, but this one from Sally's Baking Addiction is my favorite so far. I'll be looking at adding these to my annual Christmas cookie rotation!
Ingredients:
2 cups flour, plus extra as needed for stamping
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cardamom
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/3 cup sugar
1 tablespoon dark molasses
1 large egg, at room temperature
1 teaspoon vanilla
Preparation:
1. Whisk together the dry ingredients in a medium bowl: flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Set aside.
2. Use a stand mixer with the paddle attachment to cream together the butter, brown sugar, and sugar. Add the molasses, egg, and vanilla and mix on high speed until combined.
3. Add the dry mixture to the wet ingredients, then mix on low speed until combined. Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours. If chilling for longer than a few hours or overnight, allow to sit at room temperature for 15-30 minutes.
4. Preheat oven to 350 degrees. Line baking sheets with baking mats.
5. Roll 1 tablespoon size balls from the chilled cookie dough. Place dough balls a few inches apart on baking sheet. Lightly dip the cookie stamp in some extra flour to prevent sticking. Use stamp to firmly press down on the top of each cookie. Lift stamp straight up.
6. Bake cookies until the edges are set, about 13 minutes.
7. Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
8. Cover leftover cookies tightly. These also freeze well!
Ingredients:
2 cups flour, plus extra as needed for stamping
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cardamom
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/3 cup sugar
1 tablespoon dark molasses
1 large egg, at room temperature
1 teaspoon vanilla
Preparation:
1. Whisk together the dry ingredients in a medium bowl: flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Set aside.
2. Use a stand mixer with the paddle attachment to cream together the butter, brown sugar, and sugar. Add the molasses, egg, and vanilla and mix on high speed until combined.
3. Add the dry mixture to the wet ingredients, then mix on low speed until combined. Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours. If chilling for longer than a few hours or overnight, allow to sit at room temperature for 15-30 minutes.
4. Preheat oven to 350 degrees. Line baking sheets with baking mats.
5. Roll 1 tablespoon size balls from the chilled cookie dough. Place dough balls a few inches apart on baking sheet. Lightly dip the cookie stamp in some extra flour to prevent sticking. Use stamp to firmly press down on the top of each cookie. Lift stamp straight up.
6. Bake cookies until the edges are set, about 13 minutes.
7. Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
8. Cover leftover cookies tightly. These also freeze well!