Stamped Cinnamon Brown Sugar Cookies Recipe
These stamped cinnamon brown sugar cookies are soft, flavorful, and beautifully embossed with a decorative stamp. Infused with warm spices like cinnamon, nutmeg, ginger, and cardamom, these cookies have a perfect balance of sweetness and spice. The dough is easy to prepare, chilled for optimal texture, then stamped and baked to golden perfection, creating a delightful treat ideal for the holidays or any cozy occasion.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 28 minutes (including chilling)
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus extra as needed for stamping
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/3 cup (65g) granulated sugar
- 1 Tablespoon (15ml) unsulphured or dark molasses, maple syrup, or honey
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Dry Ingredients: Whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom in a medium bowl until evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until the mixture is creamy and smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Molasses, Egg, and Vanilla: Add the molasses, egg, and vanilla extract to the creamed butter and sugar, then mix on high speed until fully combined, about 1 minute. Scrape down the bowl again if needed to incorporate all ingredients.
- Combine Wet and Dry Ingredients: Slowly add the dry flour mixture into the wet ingredients, mixing on low speed until just combined to form the dough. Be careful not to overmix.
- Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours, up to 4 days. If chilling longer than a few hours, let the dough sit at room temperature for 15 minutes before rolling to make it easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Roll and Stamp Cookies: Portion out 1 tablespoon (20g) of chilled dough per cookie and roll each into a ball. Although the dough may feel crumbly at first, it will come together as you roll. Space dough balls 3 inches apart on prepared baking sheets. Firmly press a cookie stamp down onto each dough ball to create the decorative imprint. If dough sticks to the stamp, lightly dust the stamp with flour before pressing.
- Bake Cookies: Bake in the preheated oven until cookie edges are set and cookies are golden around the edges, about 13 minutes.
- Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store: Store leftover cookies in an airtight container at room temperature for up to one week.
Notes
- Make Ahead & Freezing Instructions: Dough can be chilled in the refrigerator for up to 4 days before baking.
- Baked cookies freeze well for up to 3 months when stored in an airtight container.
- Unbaked cookie dough balls can also be frozen for up to 3 months; thaw fully at room temperature before stamping and baking as directed.
- If cookie dough is difficult to stamp after chilling, let it rest at room temperature for 15 minutes to soften slightly.
