Christmas is my favorite holiday, and I tend to overdo things. I decorate the entire house, bake more cookies and cakes than we’ll ever eat, and buy LOTS of gifts for everyone. Unfortunately, we are stuck in our tiny condo again this Christmas while we wait for our new home to be completed. As a result, I have just a few holiday decorations. Also, I will only do a small amount of baking since most of my kitchen tools are in storage. Still, I plan to enjoy the holiday season as much as possible and treasure time with my family.
One cookie I started adding to my repertoire is these pretty stamped cookies flavored with cinnamon. I know that any cookie made with warm spices is a cookie that I will love, and I love these cookies. You can make the dough ahead of time and refrigerate it for up to four days. Once the cookies are baked, they freeze well for up to three months. If you prefer freezing your cookie dough, thaw it completely before shaping. I used a stamped rolling pin to make my cookies, but any type of cookie stamp will work.
Deborah Mele 2022
- 2 Cups All-purpose Flour
- 1/2 Teaspoon Baking Soda
- Pinch of Salt
- 2 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Cup (1 Stick) Unsalted Butter, Softened
- 3/4 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1 Tablespoon Molasses
- 1 Large Egg At Room Temperature
- 1 Teaspoon Vanilla Extract
- Whisk dry ingredients together along with the spices in a medium bowl.
- Use a hand or stand mixer, and beat the butter and sugars together on medium high until light and fluffy.
- Add the molasses, egg, and vanilla extract, and mix until combined.
- Add the dry ingredients to the wet, and mix together on low speed just until combined.
- Shape dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to a to 1/3 inch thickness.
- Use a stamped rolling pin to roll firmly over the dough, then use a round cookie cutter to cut out the cookies, then place 1-inch apart on baking sheets.
- Alternatively, form the dough into 1 tablespoon sized balls and place on baking sheets spaced 1 inch apart. Use the cookie stamp to stamp each cookie, dipping it in flour as needed.
- Bake for about 13 minutes, or until the edges just begin to brown.
- Cool on wire racks completely, then store in an airtight container for up to 1 week.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 79Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 39mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 1g