Stamped Ginger Butter Cookies Recipe

Stamped Ginger Cookies

This buttery, tender cookie is flavored with crystallized ginger and stamped with a pretty design.

35 min. prep time
3 1/2 dozen cookies
000 Ratings


1 cup LAND O LAKES® Butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger


Heat oven to 325°F. Combine butter, powdered sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, ground ginger and salt. Beat until well mixed. Stir in crystallized ginger by hand.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch with prepared 2-inch cookie stamp. Bake for 12 to 15 minutes or until edges just begin to brown. Cool 2 to 3 minutes; remove from cookie sheet.

VARIATION: Omit ground and crystallized ginger. Add 2 to 3 drops food color to tint dough; add 1/2 teaspoon almond extract or peppermint flavoring. Dough tinted with food color often makes the design more distinct.

Recipe Tip

To prepare cookie stamp, follow manufacturer’s directions. If there are no directions, prepare stamp by lightly brushing with cooking oil. Dip in flour; shake off excess flour between each stamping of dough balls. If you don't have a cookie stamp, use a glass with a decorative bottom.

Recipe Tip
Crystallized ginger can be chopped in mini food processor. Add 1 teaspoon sugar to ginger while chopping.

Nutrition Facts (1 cookie)

Calories: 70

Fat: 4.5g

Cholesterol: 10mg

Sodium: 60mg

Carbohydrates: 7g

Dietary Fiber: 0g

Protein: 1g

Recipe #10027©1998Land O'Lakes, Inc.

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