Christmas time is here. Christmas songs are playing in a radio for a week now and people are starting to bake. Since I like a gingerbread taste but traditional gingerbread man cookies not so much, I decided to make Stamped Gingerbread Cookies. Stamped cookies are quite a hit for some time now and you can even find embossed rolling pin in a shop which can save you some time. Cookies are simple and quick to make, you can make a variety of cookies in a similar way just with different taste, for example with lemon, cinnamon and so on. Cookies are really crispy, with subtle gingerbread taste and what is best, they won´t spread during baking so the stamped picture will remain visible after baking and you can put more of them on a baking paper, therefore they would be baked more quickly.
- 1 egg
- 125 g sugar
- 1 tsp vanilla extract
- 125 g butter
- 250 g all-purpose flour
- 1 tsp cinnamon
- 1 tbsp gingerbread spice
- ¼ tsp nutmeg
- ¼ tsp ground ginger
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Beat the egg with the sugar.
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Add the vanilla extract and the butter, beat again.
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Then add the flour mixed with the cinnamon, the gingerbread spice, the nutmeg and the grated ginger.
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Create dough using a mixer or by kneading using your hands. Mix/knead until all ingredients join.
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Put dough in a refrigerator for an hour.
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Roll out dough on a floured surface. Press down a stamp to dough and cut out cookies.
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Put cookies on a baking pan covered with baking paper (dough will not expand so you can put more pieces on the baking pan).
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Bake on 180 degrees for 10 – 13 minutes.
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