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Stamped Ginger Cookies
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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

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Combine butter, powdered sugar, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, ground ginger, and salt; beat at low speed until well mixed. Stir in crystallized ginger.

  3. STEP 3

    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 12-15 minutes or until edges just begin to brown. Cool 2 minutes on cookie sheet; remove to cooling rack.

Tip #1

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.

Tip #2

Recipe Tip

Tip #3

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

Tip #4

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.

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