Spiced Stamped Cookies
An easy cut-out sugar cookie dough flavored with cozy winter spices. Use your favorite cookie stamps, or cutters, to create beautiful shapes for the winter season. Add a drizzle of white chocolate and a few sugar sprinkles to these Spiced Stamped Cookies for extra flavor and a bit of crunch.
Spiced Stamped Cookies
It’s the middle of winter, Kansas City is freezing, and spiced, mitten-shaped cookies just make sense. These Spiced Stamped Cookies are the perfect bite-sized treat. They’re lightly spiced, not to sweet, and too cute to pass up. Plus, they’re the perfect excuse to get out that cute cookie stamp you rarely use 😉
Why You’ll Love These Cookies
- Add your own touch with different sprinkles and chocolate
- Make them in advance to save time
- With proper chilling, the designs come out clean every time
Ingredients You’ll Need
- Plant-based butter adds moisture and that classic “butter” flavor to the cookies. I used Country Crock Plant Butter Sticks with Olive Oil.
- White granulated sugar adds sweetness to the dough.
- Egg binds the ingredients together. I haven’t tested this recipe with any egg alternatives.
- Vanilla extract adds flavor to the dough. Feel free to play with other extracts for different flavor variations.
- Salt enhances flavor.
- All-purpose flour makes up the bulk of the cookie dough. I like to use an unbleached variety, but any all-purpose flour will work.
- Ground spices add flavor and give these cookies a “winter” flavor profile. I like to use a mix of some of the most common winter spices: cinnamon, ginger, nutmeg, allspice, and cloves.
- White chocolate is drizzled over each cookie for a touch of flavor and pretty look. You can use your favorite chocolate – white, milk, semi-sweet, or dark.
- Sugar sprinkles are added for a bit of crunch and sparkly touch. You can use your favorite sprinkles, or omit them if you’d like.
Tips for Perfect Cut-Out Cookies
Chilling is Mandatory: yes, these cut-out cookies require lots of chilling. You’ll chill the dough before rolling out, after rolling out, and again after stamping the cookies. This ensures your dough is stiff enough to work with you (so your cut-outs cut clean) and stiff enough to bake without losing any shape.
Dip the Cutters in Flour: for clean, crisp shapes, you’ll dip your cookie stamp or cutter into flour before each cookie is cut. I like to add flour to a small bowl, dip my cookie stamp in the flour, and then tap off any extra flour back into the bowl. I do this before I stamp/cut every cookie. This ensures the dough will release properly from your cookie cutter or stamp without sticking.
Don’t Over Bake: since these are cut-out cookies, it’s difficult to tell when they are done. There won’t be much browning, so I would err on the side of under-baking to avoid a dry, over-baked cookie.
Frequently Asked Questions
What kind of plant-based butter do you use? I use Country Crock Plant Butter Sticks with Olive Oil.
Can I bake these ahead of time? Yes! Feel free to bake a day in advance, or you can bake and freeze the cooled cookies for a future date. Just remember to thaw frozen cookies at room temperature before enjoying or drizzling any chocolate on top.
Do I have to chill the dough? Yes, this dough requires multiple steps of chilling to in order for the cookie shapes to come out clean and crisp.
What dairy-free white chocolate do you use? I use Enjoy Life White Chocolate Mini Chips. They melt wonderfully!
Can I use a different chocolate drizzle? Totally. Feel free to use your favorite chocolate – dark, semi-sweet, milk, or white.
Spiced Stamped Cookies
An easy cut-out sugar cookie dough flavored with cozy winter spices. Add a drizzle of white chocolate and a few sugar sprinkles for extra flavor and a bit of crunch.
Ingredients
- 1/2 cup (113g) plant-based butter, softened
- 1/2 cup (100g) white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 2 cups (260g) flour
- 1/3 cup (~70g) white chocolate chips
- Sugar sprinkles
Instructions
Make the Dough
- In a large bowl, beat together the softened butter and sugar. Beat in the egg and vanilla. Then beat in the salt and spices.
- Add the flour and use a large spoon or spatula to mix in the flour. It's normal for the dough to look dry at this point. Use your hands to mash and mix the dough together until a smooth dough forms. Then shape the dough into a ball, flatten to a disc shape, and wrap in plastic. Refrigerate for at least 1 hour.
Cut & Bake the Cookies
- Once the dough is firm enough to roll out, unwrap and place the dough disc between two pieces of parchment paper (roughly the size of a cookie sheet). Roll the dough until it's between 1/8" and 1/4" thick. Place the rolled dough, and parchment paper, onto a baking sheet, or cutting board, and place in the refrigerator to chill for 10 minutes.
- Meanwhile, prepare a second baking sheet with parchment paper. Add a little flour to a small bowl or dish (you'll use this to dip your cookie stamp).
- Pull out the dough and remove the top layer of parchment paper. Dip your cookie stamp in flour, tap off the excess, and then stamp out your first cookie onto your parchment-lined baking sheet. Continue stamping, dipping your stamp in flour before each cookie. Once you've stamped all the cookies you can, place the whole baking sheet into the refrigerator and chill for 15 minutes.
- Meanwhile, preheat your oven to 300°F. Re-roll the leftover cookie dough, wrap in plastic, and chill.
- Once your oven is preheated, and the stamped cookies have chilled on their baking sheet for 15 minutes, bake the cookies at 300°F for 10-11 minutes.
- Allow the cookies to cool on the baking sheet for 1 minute before transferring to a cooling rack.
- Continue rolling out dough, stamping cookies, and chilling/baking cookies until you've used up the remaining cookie dough. Allow the cookies to cool completely before adding a chocolate drizzle.
Decorate the Cookies
- Add the chocolate chips to a small, microwave-safe bowl. Microwave in 15 second intervals, stirring between each, until the chocolate is melted and smooth.
- Add the melted chocolate to a piping bag (or Ziploc bag). Snip off the end of the bag and and drizzle chocolate over each cookie. Immediatly top the cookies with sprinkles (if desired). I like to drizzle and sprinkle 4 cookies at at time to ensure the chocolate doesn't begin to set before I add the sprinkles.
- Allow the chocolate to totally set before storing the cookies. Store any leftovers in an airtight container at room temperature.
Notes
- Butter: I used Country Crock Plant Butter Sticks with Olive Oil.
- White Chocolate: I used Enjoy Life White Chocolate Mini Chips.
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