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5.0 from 3 votes

Holiday Embossed Gingerbread Cookies

Cute and tasty, holiday embossed gingerbread cookies use a special roller or cookie stamp that makes creating beautiful cookies easy!  

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 24
Course: Dessert
Cuisine: American

Ingredients

  • 3 Tablespoons butter
  • 1/4 cup dark brown sugar
  • 1 egg
  • 3 Tablespoons molasses
  • 1 teaspoons vanilla
  • 1 ½ cups unbleached all-purpose flour or slightly more if dough is very sticky
  • 2 teaspoons powdered ginger
  • 1 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

    Cup of Yum
  1. Beat butter, brown sugar, molasses, vanilla and egg together in a large bowl until well blended (by hand or with mixer). Whisk the flour, salt, ginger, cinnamon, and cloves together in a small bowl. Combine wet and dry ingredients and mix until smooth. If the dough is very sticky add more flour a little at a time until it is just slightly sticky.
  2. On wax paper or a pastry sheet, roll dough to a quarter-inch thickness. If the dough sticks, sprinkle with a little extra flour and continue rolling (mine didn’t stick). Spray your embossed roller generously with non-stick spray, then do a final roll of the dough with this, pressing firmly to get a good imprint.
  3. Position cookie cutter to a good design point on the pattern, then cut a cookie. Continue until done. Using a spatula or pancake turner, transfer cookies to a sprayed baking sheet. Re-roll extra dough and continue cutting.
  4. Bake at 350F degrees for 7-10 minutes; a longer baking time will yield a crisper cookie, but don’t overbake.
  5. Remove from oven; let cookies rest briefly until firm, then transfer to a wire rack.

Notes

  • Makes about 24 smaller cookies. Serving size is 2 cookies.