Valentine’s Day is not a holiday that is that important to me. Apart from going out for dinner with my husband of forty-six years, we really do not make a big deal of it. To celebrate each holiday during the year however, I do try and bake a treat or two for my grandkids. I baked a heck of a lot of cookies for Christmas this past year and had no intention of baking any more cookies for a long time.
While packing away my cookie cutters after the holiday season, though, I came across a Valentine’s Day cookie stamp that I had bought last year and never used. I took the stamp out and left it in a kitchen drawer, where I would see it often until I got the motivation to use it. Last week, I looked through my files for recipes to make stamped cookies and got busy.
The dough used to make stamped cookies is usually stiffer than other cookie dough so that the stamped design holds its shape during baking. It also helps to refrigerate the dough, both before you roll and stamp the cookies, as well as before you bake the cookies. The refrigeration time helps the cookies to maintain their shape while being baked.
I love warm spices like cinnamon and ginger and often use them in my baking. These cookies are lightly spiced and just buttery enough to be decadent. You can use any cookie stamp you like for these cookies, or roll out the dough and use a cookie cutter. These cookies will keep well in an airtight container for up to a week or can be frozen for up to three months.
- 2 Sticks Unsalted Butter, At Room Temperature
- 1/2 Cup Light Brown Sugar
- 1 Large Egg At Room Temperature
- 1/2 Teaspoon Vanilla Extract
- 3 Cups All-purpose Flour
- 2 Teaspoons Ground Ginger
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- Beat the butter and sugar together with a hand mixer at medium high speed until light and fluffy, about 4 minutes.
- Add the egg and vanilla and beat until blended.
- In another bowl, stir together the flour, ginger, baking soda, and salt.
- Add the dry ingredients to the butter mixture and beat on low speed just until mixed.
- Dump the dough onto a lightly floured surface and use your hands to form into a disc.
- Wrap in plastic wrap and refrigerate for an hour.
- Divide the dough into three pieces and roll each out onto a lightly floured surface until it is 1/4 inch thick.
- Use the cookie stamp to cut and stamp the cookies and place on a parchment lined baking sheet.
- Once the cookies have all been cut and stamped, refrigerate for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake the cookies until they just begin to color at the edges, about 10 to 12 minutes.
- Cool completely, then store in an airtight container.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 84mgSodium: 227mgCarbohydrates: 47gFiber: 1gSugar: 11gProtein: 6g