In this post I’m sharing a delicious and unique recipe for stamped gingerbread glaze cookies that you’ll love this holiday season!

My Dad once told me a story about working on the farm with his father and stopping by his Grandmother’s home. She kept a jar of cookies in her kitchen that was often filled with “molasses cookies”. He said they would get very stale but were also very thick so when he would eat one it was a slow process. HA! He teases that the cookie would keep you full from breakfast to lunch because it lasted so long and had to be eaten slowly (think good flavor but broken teeth). I think these stamped gingerbread glaze cookies would’ve given Great Grandma a run for her money!

I love hearing stories of homemade treats and how baking and storing goodies has evolved through the decades. One thing’s for sure… certain tastes and flavors will always act as time travel in that they instantly take us to a cherished memory!

Stamped gingerbread glaze cookies

These cookies are so fun and unique and would make a really special treat for your holiday goodie plates. I love that you can make them chewy or crispy with a real “gingersnap” texture. They are packed with spices and a delicious holiday flavor!

There are a few options for stamps for these cookies! I’ll share two here. My set includes the reindeer, holiday wreath and ornaments. The reindeer are beautiful but didn’t love the other two (they didn’t show up as well). I would recommend getting the stars set!

Be sure to check out my original soft gingerbread recipe HERE, I make them with my kids every holiday! You might also love my favorite sugar cookie recipe HERE.

Tips for success:

Make this dough ahead. Don’t rush the chilling process! It has to be very cold before rolling or the stamp design will not show.
Chill your stamps in the freezer for 10 minutes before pressing on the dough.
Test your glaze to make sure it’s thin enough that the stamp design shows after brushing it on.
For another variation of this cookie: Roll dough 1/3″ thick and roll with a stamped rolling pin. Cut rectangular cookies and they’ll be a thicker soft glazed cookie bar.

Supplies:

Stamped Gingerbread Glaze Cookies

These unique and beautiful gingerbread cookies are packed with the flavors of the season. Your family will love them!

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Course Dessert

Cuisine American

Ingredients

3 3/4 All purpose flour
1 TBSP cocoa powder
4 teaspoons ground ginger
1 1/2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup butter (room temperature)
3/4 cup plus 2 Tablespoons granulated sugar
1 large egg
1/2 cup molasses
2 TBSP light corn syrup

Glaze

1 cup powdered sugar
2-2 1/2 TBSP water

Instructions

Stir together dry ingredients and spices.
2. In a stand mixer with the paddle attachment, beat butter and sugar until creamy and smooth.
3. Scrape sides and add the egg. Mix until incorporated.
4. Add molasses and corn syrup and mix on medium until incorporated and scrap sides clean.
5. Add in flour and mix on low until ingredients are well incorporated and dough pulls away from the side of the bowl.
6. Remove dough, and roll onto a piece parchment or lightly floured wax paper. Place another sheet on top and roll out to 1/8" thickness. Place in the fridge overnight to chill (this will be necessary to help the cookies keep their stamp form!).
7. Preheat oven to 350° and line baking sheets with parchment paper.
8. Remove the paper from the top of your dough. Lightly flour the surface and use your stamps or a patterned rolling pin to cut the cookies. Use a paring knife or glass to cut clean edges around the cookies.
9. Bake 9-11 minutes for soft cookies or 15 or longer for crispy (check and watch for a firm center and dark edges). *This will vary depending on the thickness of your cookies.
10. To make the glaze, mix your powdered sugar and water. The glaze needs to be thin so the stamp design shows through. Apply thin glaze with a brush and allow it to drip off the edges.
11. Allow the cookies to cool for 3-5 minutes before brushing with glaze. Allow to set and fully cool before serving.

Keyword gingerbread cookies, gingersnap, holiday cookie

The scent from these cookies turned my kitchen into gingerbread heaven. Can you believe they have black pepper in them? It sounds strange, but the pepper really adds depth of flavor to the ginger and makes these gingersnaps next level!

Have you ever heard of “Speculaas cookies“? I just recently learned about this traditional cookie and was excited that these gingersnaps were a similar take on them.