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Chocolate Gingerbread Stamped Cookies




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chocolate gingerbread stamped cookies

Chocolate Gingerbread Stamped Cookies ~ these pretty old world holiday cookies are made with cookie stamps, and the snowflake design is highlighted with a sweet glaze.  Make them the star of your holiday cookie collection!

chocolate gingerbread cookies on a green platter

 

My chocolate gingerbread stamped cookies will give you instant holiday spirit!

Tis the season for gingerbread and this is gingerbread with a twist.  I’ve added a dose of cocoa powder and a boost of warm cardamom to make a sophisticated flavored cookie that also brings a sense of wonder to your cookie collection.  Thanks to the molasses these cookies will keep their soft chewy texture for days.

glazed chocolate gingerbread cookies

Cookie stamps are such fun to play with during the holidays.  They turn ordinary roll out cookie dough into intricate masterpieces, with just a quick firm press into rolled dough.

Cookie stamps I recommend:

I recommend Nordicware cookie stamps, they’re made of sturdy metal and the patterns are beautiful.  In particular I recommend the Starry Night set, below, it gave me the best results ( you can see the result here.)  The set I used for this post is the Disney Frozen Fallen Snowflake set, but I didn’t think the results were as sharp.

stamping gingerbread cookies with snowflake cookie stamps

Tips and tricks for using cookie stamps

Cookie stamps couldn’t be easier, and they give great results if you remember a few key points.

  • Use the correct dough.  Not all dough is appropriate for stamping.  It needs to be a firm dough that doesn’t spread or rise too much in the oven.  Most cookie stamps come with a recipe on the package that you can use as a starting point.
  • Chilled dough works best with cookie stamps.
  • The best cookie stamps are metal, and they have nice deeply engraved patterns.
  • Put your stamps in the freezer while you make your dough.  The cold stamp won’t stick to the dough.
  • If you do have sticking, try lightly dusting your stamps with flour.  Tap off the excess before stamping, and freshly flour before each new cookie.
  • Bake a test cookie to check how the impression turns out.  If it fades, try chilling the cut cookies before baking.
  • Use a plain, non-insulated cookie sheet to bake stamped cookies.

chocolate gingerbread stamped cookies on a cooling rack

Tips for glazing gingerbread stamped cookies

The glaze is almost as important as the stamped pattern!  It helps highlight the beautiful design and adds an extra dose of sweetness to the cookies.

  • The glaze for stamped cookies is formulated to sink into the crevices of the surface of the cookie to reveal and highlight the design.
  • The glaze should be made with confectioner’s sugar and warm water, which creates a glaze that dries well so the cookies can be stacked.
  • The glaze used for these cookies is the one I recommend, you can flavor it as you like, but keep the proportions the same.  The consistency should be like maple syrup or a thinned honey.
  • Always glaze a test cookie first and then adjust your glaze as necessary.  If it’s too thin, add a bit more sifted confectioner’s sugar.  If it’s too thick, thin with warm water, a few drops at a time.
  • Use a pastry brush to brush the glaze over the surface of the cookie.  It’s ok if some drips off the sides.  The glaze will look white at first, but will dry to a more translucent color.

chocolate gingerbread stamped cookies on a rack with glaze

Once dry these chocolate gingerbread stamped cookies will stack well, so you can pack them to ship, or place them in cellophane bags for gifting.

chocolate gingerbread stamped cookies in a pile

Other holiday cookies to check out!

 

a stack of chocolate stamped gingerbread cookies

chocolate gingerbread stamped cookies
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4.93 from 13 votes

Chocolate Gingerbread Stamped Cookies

Chocolate Gingerbread Stamped Cookies ~ these pretty old world holiday cookies are made with cookie stamps, and the snowflake design is highlighted with a sweet glaze.  Make them the star of your holiday cookie collection!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Yield 18 cookies

Equipment

  • cookie stamps

Ingredients

wet ingredients

  • 6 Tbsp unsalted butter, at room temperature
  • 1/3 cup plus 2 Tbsp dark brown sugar, packed
  • 1/3 cup molasses
  • 1 large egg yolk

dry ingredients

  • 1 3/4 cup plus 2 Tbsp all purpose flour
  • 3 Tbsp Dutch processed cocoa powder (unsweetened)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cardamom

glaze

  • 1 cup confectioner's sugar, sifted
  • 1 Tbsp melted butter
  • 1 tsp vanilla extract
  • 1 Tbsp warm water to thin, plus more as necessary

Instructions

  • Cream the butter and sugar together until well blended, then beat in the molasses and egg yolk, scraping down the sides of the bowl as needed to get everything fully incorporated.
  • Whisk the dry ingredients together, then, with the mixer on low, slowly add to the wet ingredients until the dough comes together.
  • Turn the dough out onto a lightly flour surface and knead a couple of times to bring it all together. Form into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
  • Preheat the oven to 375F Put your cookie stamps in the freezer to chill. Line cookie sheet with parchment paper.
  • Roll out the dough to a 1/4 inch thickness. Press a cold cookie stamp into the dough, pressing all around the stamp to get a good impression. Then cut out with a round cookie cutter of a similar size. Place on the cookie sheet. Note: if the cookie stamp sticks, lightly flour it (and knock off the excess) before stamping. The impression should be nice and sharp for best results.
  • Transfer the cookies to a lined baking sheet and bake for 8-10 minutes. You don't want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool. Note: do a test cookie first, if your samped design fades during baking, try chilling the cookies for 15 minutes before baking.
  • While the cookies are baking whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, a little at a time. It should have the consistency of maple syrup or a thin honey.
  • Put the cookies on a cooling rack and brush them with the glaze while still slightly warm. The glaze will dry in about 30 minutes.
  • Store the cookies in an airtight container for up to a week. Makes 14-18 cookies.

Video

`chocolate gingerbread stamped cookies

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26 Comments

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  • Reply
    Michele
    August 17, 2020 at 12:41 pm

    5 stars
    Your cookies are perfectly gorgeous! Thank you so much for sharing.

  • Reply
    Maria
    December 29, 2019 at 10:24 pm

    5 stars
    I am completely smitten with these cookies. Because you’ve posted such beautiful stamped cookies a couple of times, I finally ordered some of the stamps. They got here just yesterday, after the holidays, but I made some cookies anyway. The chocolate/gingerbread combo is fabulous. Next time I make them, I might try adding some orange flavor to the glaze. This time, I threw in a pinch of Maldon sea salt–yum!

  • Reply
    Marie
    December 20, 2019 at 8:15 am

    Can the recipe be doubled?

    • Reply
      Sue
      December 20, 2019 at 8:33 am

      I think that should be fine, but I haven’t tried.

  • Reply
    Kristine
    December 15, 2019 at 2:44 pm

    VFGI is one of only TWO cooking blogs that I subscribe to-because your recipes & blog are consistently FANTASTIC! Thank you! So, my question-can I use a Springerle roller in lieu of stamps on this recipe? Thanks for your consideration!!

    • Reply
      Sue
      December 15, 2019 at 4:23 pm

      I was just talking to somebody about those rollers, I’ve never tried them. The issue that I see is that the rollers don’t make super deep impressions, and for these cookies you want a pretty deep stamp. You could try, but I think this cookie is too soft for them. Try my speculoos cookie recipe instead, that might work better.

  • Reply
    Stephanie
    December 10, 2019 at 9:55 am

    It’s hard for me to get dutch processed cocoa powder. Can I add 1/8 teaspoon baking soda? Thanks!

    • Reply
      Sue
      December 10, 2019 at 12:52 pm

      You can actually use any type of cocoa powder for these cookies, Stephanie, the color will vary a little, but that’s not an issue.

  • Reply
    Judith
    December 5, 2019 at 7:15 am

    Can I freeze the dough and bake the cookies closer to Christmas?

    • Reply
      Sue
      December 5, 2019 at 7:31 am

      Absolutely!

      • Reply
        Judith
        December 5, 2019 at 7:33 am

        Would it be better to freeze the dough disks, then defrost and press out the cookies, or press them first then freeze? Thank you so much!

        • Reply
          Sue
          December 5, 2019 at 8:43 am

          Press them first, then you can bake from frozen and hopefully get a nice sharp impression.

          • Judith
            December 9, 2019 at 6:12 am

            Thank you so much! I ordered the cookie stamps and will make and freeze the cookies as soon as they arrive!

  • Reply
    Elizabeth
    December 4, 2019 at 7:43 am

    5 stars
    These are absolutely adorable! Such an effective, stunning technique and so easy to make too! My family will love them, thank you!

  • Reply
    Darlene
    December 4, 2019 at 7:38 am

    I love your standard gingerbread cookie recipe. It’s my favorite and I plan to make it again this year. I notice there’s no ginger in your gingerbread cookie! Lol. why is that?

    • Reply
      Sue
      December 4, 2019 at 9:39 am

      lol that was a mistake, it’s in there now!

  • Reply
    Katherine
    December 4, 2019 at 7:36 am

    5 stars
    These Nordicware stamps are so cute! And chocolate gingerbread is OUT OF THIS WORLD. Yum!

    • Reply
      Sue
      December 4, 2019 at 7:37 am

      I’m really into the stamping lately, it seems almost like cheating it’s so easy 🙂 I wish they’d come out with more designs, I want to collect them.

      • Reply
        Irish Chef
        December 4, 2019 at 3:11 pm

        I’m crazy dough-stamps, too. I have a few pieces of cut glass water goblets whose bottom patterns make the most wonderful impressions on cookie dough – I bet you have some also 🙂

  • Reply
    Jessica Formicola
    December 4, 2019 at 7:02 am

    5 stars
    I love the combination of chocolate and gingerbread! And that glaze- oh my! I can’t wait to make these!

    • Reply
      Sue
      December 4, 2019 at 7:05 am

      I love chocolate with gingerbread too, it’s a nice variation.

  • Reply
    Jocelyn (Grandbaby Cakes)
    December 4, 2019 at 6:49 am

    5 stars
    The deep chocolate flavor of these cookies is irresistible. I love the pairing with gingerbread, and the design is just beautiful.

  • Reply
    Dannii
    December 4, 2019 at 6:26 am

    5 stars
    We are all about the gingerbread at the moment. These look delicious.

  • Reply
    Kit B
    December 4, 2019 at 6:18 am

    I tried last year’s stamped cookie (and bought then same stamps you used), but the dough was too tough and didn’t stamp well at all. I’m sure that was my fault. I’m hoping that this version works better for me! Chocolate gingerbread sounds right up my alley 🙂

    • Reply
      Sue
      December 4, 2019 at 6:23 am

      I’ve made both recipes multiple times Kit and it always works for me. There are some trouble shooting tips in this post that might help you. If you can clarify what you mean by ‘tough’ I might be able to give you more pointers.

      • Reply
        Irish Chef
        December 4, 2019 at 3:18 pm

        5 stars
        Sue, your tips on dough & tool temperatures are so very important, so thanks for putting that info in your recipe. (Spritz cookie-making also requires similar handling. )