Molasses Stamped Cookies

Soft, spiced Molasses Stamped Cookies with intricate designs are a festive holiday treat, perfect for gifting, parties, or cookie exchanges!

Molasses Stamped Cookies are the perfect blend of festive charm and nostalgic flavour. Infused with warm spices like cinnamon, nutmeg, and cloves, these cookies bring the cozy essence of the holiday season to your table.

Their intricate stamped designs make them a showstopper, while their soft, chewy texture and rich molasses flavor ensure they’re just as delightful to eat as they are to look at.

Whether you’re preparing for a holiday party or creating edible gifts, this recipe is sure to make your season sweeter!

Tips and Tricks for Perfect Molasses Stamped Cookies

1. Proper Flour Measurement: Spoon flour into the measuring cup and level it off with a knife to avoid dense cookies caused by over-measuring.
2. Flour the Stamps: Lightly dust the cookie stamps with flour before pressing to prevent the dough from sticking. Tap off excess flour for clean impressions.
3. Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smooth mixing and even texture.
4. Even Sizing: Use a cookie scoop to portion dough evenly for consistent baking and uniform cookies.
5. Prevent Overbaking: Bake until the edges are just set and lightly golden. The cookies will firm up as they cool.
6. Customize Your Spices: Adjust cinnamon, nutmeg, and cloves to suit your taste or experiment with other warm spices like cardamom or ginger. These cookie are only very lightly spiced.
7. Storage for Baked Cookies: Store baked cookies in an airtight container at room temperature for up to 1 week. Separate layers with parchment paper to prevent sticking.

Recommended Equipment

1. Stand Mixer or Hand Mixer: For creaming the butter and sugars and mixing the dough thoroughly.
2. Mixing Bowls: At least two—one for dry ingredients and one for the wet mixture.
3. Rubber Spatula: For scraping down the sides of the bowl and ensuring all ingredients are fully incorporated.
4. Cookie Scoop: A 1-tablespoon scoop ensures evenly sized cookies for consistent baking.
5. Cookie Stamps: To create beautiful, intricate patterns on each cookie, I used these cookie stamps found on Amazon.
6. Baking Sheets: Use heavy-duty sheets to prevent uneven baking.
7. Parchment Paper or Silicone Baking Mats: To line the baking sheets and prevent sticking.
8. Cooling Racks: For cooling the cookies evenly after baking.
9. Measuring Cups and Spoons: Essential for accurate ingredient measurements.

Ingredients & Substitutions for Molasses Stamped Cookies

• Flour: Measure by spooning the flour into the measuring cup and leveling it with a knife for accuracy. Substituting up to half with whole wheat flour can add a nuttier flavour.
• Cinnamon: Adjust based on preference or use pumpkin pie spice for a slightly different flavour profile.
• Nutmeg: Freshly grated nutmeg gives a more robust flavour, but pre-ground works well too.
• Cloves: Adds a warm spice note; allspice can be used as an alternative.
• Salt: Essential for balancing sweetness and enhancing flavour.
• Baking soda & powder: The combination helps create a balanced texture.
• Brown sugar: Either light or dark brown sugar works, though dark brown will provide a deeper molasses flavour.
• Butter: Salted butter can be used; simply reduce the added salt by half.
• Sugar: Helps achieve crisp edges; you can substitute coconut sugar for a richer flavour.
• Eggs: For a vegan option, replace each egg with a flaxseed or chia seed egg (1 tablespoon seeds mixed with 2½ tablespoons water).
• Molasses: Blackstrap molasses gives a stronger, slightly bitter flavour but can be used if preferred. Honey or maple syrup are alternatives, though the flavour will change.
• Vanilla extract: Vanilla bean paste or almond extract can be used for a different flavour twist.

Looking for More Christmas Cookie Recipes?

Check out more of my favourite Chirstmas cookies!

Gingerbread Men Cookies are a holiday favorite with warm spices, soft centers, and crisp edges—perfect for baking, decorating, and sharing!

If you love fruitcake, these delicious and festive fruitcake cookies are the perfect addition to your holiday baking lineup.

These adorable snowman snowflake cookies are perfect for the holidays! They are a festive addition for your Christmas cookie platter.

How to Make Molasses Stamped Cookies

Yields: 48 Cookies | Prep Time: 45 minutes | Bake Time: 10 minutes

Ingredients:

• 3 ⅓ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¾ cup packed brown sugar
• ⅔ cup unsalted butter, at room temperature
• ¼ cup granulated sugar
• 2 large eggs
• 2 tablespoons molasses
• 1 ½ teaspoons vanilla extract

Directions:

1. Combine Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
2. Cream Butter and Sugar:
   • In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, butter, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
3. Incorporate Wet Ingredients:
   • Add the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl as needed. Add the molasses and vanilla extract, mixing until fully combined.
4. Mix the Dough:
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Shape and Stamp Cookies:
   • Use a 1-tablespoon cookie scoop to portion the dough. Roll each portion into a ball and coat lightly with flour, shaking off any excess. Place dough balls on the prepared baking sheet and gently flatten them into discs.
   • Dip a cookie stamp into flour, then press it onto each dough disc until the dough reaches the edge of the stamp. Carefully lift the stamp; if dough sticks, gently peel it off or give a quick downward motion to release.
6. Prepare for Baking:
   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
   • Arrange stamped cookies at least 1 inch apart on the baking sheet. Place in the fridge to chill for 10 minutes before baking.
7. Bake Cookies:
   • Bake on the center rack for 10-13 minutes, or until the edges are set and lightly golden.
   • Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Repeat:
   • Continue stamping and baking the remaining dough, ensuring each batch is properly spaced, chilled, and baked evenly.

Continue to Content

Yield: 48 Cookies

Molasses Stamped Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Soft, spiced Molasses Stamped Cookies with intricate designs are a festive holiday treat, perfect for gifting, parties, or cookie exchanges!

Print

Ingredients

• 3 ⅓ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¾ cup packed brown sugar
• ⅔ cup unsalted butter, at room temperature
• ¼ cup granulated sugar
• 2 large eggs
• 2 tablespoons molasses
• 1 ½ teaspoons vanilla extract

Instructions

1. In a large mixing bowl, whisk together the flour, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, butter, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
3. Add the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl as needed. Add the molasses and vanilla extract, mixing until fully combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Use a 1-tablespoon cookie scoop to portion the dough. Roll each portion into a ball and coat lightly with flour, shaking off any excess. Place dough balls on the prepared baking sheet and gentl flatten them into discs.
6. Dip a cookie stamp into flour, then press it onto each dough disc until the dough reaches the edge of the stamp. Carefully lift the stamp; if dough sticks, gently peel it off or give a quick downward motion to
   release.
7. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Arrange stamped cookies at least 1 inch apart on the baking sheet. Place in the fridge to chill for 10 minutes before baking.
9. Bake on the center rack for 10-13 minutes, or until the edges are set and lightly golden.
10. Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Continue stamping and baking the remaining dough, ensuring each batch is properly spaced, chilled, and baked evenly.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Christmas Cookie Cutter Set of 10
• 
  Cuisinart SM-50BL Stand Mixer
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)

Nutrition Information:

Yield:

48

Serving Size:

1 Cookie
Amount Per Serving: Calories: 76Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 42mgCarbohydrates: 11gFiber: 0gSugar: 5gProtein: 1g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!