Christmas has always been my favorite holiday, and when December arrives, I tend to go all in. The house gets decorated from top to bottom, I bake far more cookies and cakes than any family could possibly finish, and I can never resist picking up just one more gift for everyone on my list. Over the years, my holiday cookie collection has grown, and one of the newer additions—one I now can’t imagine Christmas without—are these beautifully stamped cinnamon cookies.
For me, any cookie flavored with warm spices is automatically a winner. Cinnamon, in particular, instantly brings that cozy holiday feeling, and these cookies capture it perfectly. They bake up crisp, fragrant, and lightly sweet—just the sort of treat that pairs effortlessly with a mug of tea or a cup of holiday coffee. Another bonus is how flexible the dough is. You can prepare it days in advance and refrigerate it for up to four days, which is a lifesaver when holiday chaos sets in. Once baked, the cookies freeze beautifully for up to three months, making them ideal for planning ahead or stocking a holiday cookie tray.
If you prefer working with frozen dough, that’s an option too—just thaw the dough completely before shaping so you can roll and stamp it easily. I used a stamped rolling pin to create the pretty designs on my cookies, but truly any cookie stamp you have will work. It’s a simple way to turn an uncomplicated dough into a show-stopping cookie. Whether you’re gifting them or adding them to your own holiday assortment, these cookies are as lovely to look at as they are to eat.
Buon Appetito!
Deborah Mele 2022
Ingredients
- 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
Instructions
- 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