Soft Stamped Gingerbread Cookies with Glaze

These soft gingerbread cookies were my daughter’s favorite in the assortment! I bought Nordic Ware snowflake cookie stamps after seeing them on the beautiful blog The View from Great Island.

The recipe was adapted from Ottolenghi’s dessert cookbook, Sweet, via theviewfromgreatisland.com. I modified the method using another post on the same blog that used cookie stamps.

I also used a 1 1/2 tablespoon cookie scoop instead of a 2 tablespoon scoop, resulting in less of the snowflake imprint being transferred. (I need a 2 tablespoon scoop!) I would also thin the glaze even more next time so that it would be more transparent, revealing more of the pattern of the stamp.

Alternatively, instead of the glaze, each cookie could be sprinkled with additional granulated sugar prior to baking.

Yield: 18 cookies (using 1 1/2 T scoop) (6 of each design)

For the Cookies:

  • 6 T unsalted butter, at room temperature
  • 1/3 packed cup plus 2 T (7 T) dark brown sugar
  • 1/3 cup (5 T) molasses (do not use blackstrap, which is bitter)
  • 1 large egg yolk
  • 1 3/4 cups plus 2 T all-purpose flour
  • 1 T Dutch-processed cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp freshly ground cloves
  • 1/4 tsp coarse salt
  • 1/4 tsp freshly ground black pepper

To Roll and Stamp:

  • small bowl of granulated sugar

For the Glaze:

  • 1/2 cup confectioners’ sugar, sifted
  • 1/2 T unsalted butter, melted
  • 1/4 tsp vanilla extract
  • 1 T warm water, plus more for thinning
  1. Preheat the oven to 375 F. Put your cookie stamps in the freezer to chill.
  2. Cream together the butter, sugar, and molasses in a stand mixer (or with a hand held mixer).
  3. Beat in the egg yolk.
  4. Sift together the dry ingredients.
  5. Slowly add the dry ingredients to the butter mixture, beating on low until the dough comes together.
  6. Turn out the dough onto a lightly floured surface and knead it until all the floury crumbles are incorporated. Flatten the dough into a disk. I did not have to chill my dough before rolling, but if yours is very soft, you may want to.
  7. Use a medium (1 1/2 or 2 tablespoon) cookie scoop to portion out the dough.
  8. Roll the dough into balls and coat in granulated sugar.
  9. Stamp the balls of dough with your cookie stamp. Gently pry it off the cookie stamp by just nudging one corner. The cookie should come right off the stamp. (at this point, you can sprinkle the top with additional sugar if not making the glaze)
  10. Place the stamped cookies in the freezer for 15 minutes. (I placed them on a parchment paper-lined cutting board.)
  11. Place the cold cookies onto fresh parchment paper-lined, rimmed baking sheets, leaving about 2 inches between cookies.
  12. Bake for 8-10 minutes. You don’t want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool.
  13. Let the cookies cool for 5 minutes on the pan before carefully transferring to a rack to cool completely.
  14. When the cookies are cool, whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, it should have the consistency of maple syrup or a thin honey.
  15. Brush the cooled cookies with the glaze. You want the glaze to be thick enough to settle into the design for a beautiful emphasis. It will become more translucent as it dries.
  16. Let the glaze set up fully before serving or storing.

Christmas Cookies 2022

I hope that everyone had a wonderful holiday! These are the cookies that we shared with our family and friends this Christmas season.

My list of favorite cookies continues to grow- at some point I will have to edit myself. 😉 I tried a new glazed gingerbread cookie using snowflake cookie stamps. I also made spritz cookies with almonds and almond extract using my grandmother’s cookie press. Festive and fun.

Best wishes for a Happy and Healthy 2023!

Cookies Clockwise from Top:

Cookies in Center:

Pumpkin Snickerdoodles

I am almost out of time to post these festive fall cookies! :/ It is technically still fall until December 21st…

I made these cookies along with Vanilla Halloween Cupcakes for my kids and their friends on Halloween… yes- that was quite a while ago! I doubled the recipe below and it was perfect for a crowd, making 37 cookies.

The recipe was adapted from Sally’s Baking Addiction. I used an entire 15 ounce can of pumpkin purée for the double batch. I blotted it on (MANY MANY) paper towels prior to weighing it.

Yield: 18 cookies

For the Cookie Dough:

  • 1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) blotted/dried pumpkin purée (see below)
  • 1 1/2 cups (188g) all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon freshly ground cloves
  • 1/4 teaspoon ground allspice

For the Cinnamon-Sugar Coating (you will have extra):

  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon ground cinnamon
  1. Blot the pumpkin purée on paper towels, or squeeze in paper towels, changing the towels frequently, until it is quite dry. Set aside. (Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. This will help produce a less cakey cookie. Less moisture is a good thing here! Weigh (or measure 6 T) AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.)
  2. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain.
  3. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
  4. Whisk the flour, salt, baking powder, baking soda, cinnamon, and remaining spices together in a large bowl.
  5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
  6. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is a must for this recipe. (If doubling the recipe, chill the dough for 45 minutes.)
  7. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). (I set my oven to true convection.) Line two large baking sheets with parchment paper or silicone baking mats.
  8. Using a cookie scoop, ration the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls.
  9. Mix the coating ingredients together, and then roll each cookie dough ball generously in the cinnamon-sugar coating.
  10. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
  11. Bake for 10 minutes on convection, or up to 11–12 minutes in a standard oven, or until the edges appear set. The cookies will look very soft in the center.
  12. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out gently with the back of a spoon when you take them out of the oven.
  13. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better they taste! The flavor gets stronger and the texture becomes chewier. (The original recipe notes that she usually lets them sit, uncovered, for several hours before serving.) Chewiness and pumpkin flavor are even stronger on day 2.
  14. Store in an airtight container at room temperature for up to 1 week.

To Make Ahead (& Freeze):

You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well up to 3 months. You can also freeze the cookie dough balls for up to 3 months before baking. It’s best to freeze them without the cinnamon-sugar coating. When you are ready to bake, remove the dough balls from the freezer, let sit for 30 minutes, preheat the oven, and then roll in the cinnamon-sugar topping.

Nutmeg-Maple Custard Pie

Pie is the most important part of the Thanksgiving feast. I added this wonderful pie onto the menu in addition to our traditional apple and pumpkin pies. It may have to be a new tradition. 😉 Everyone tried a very small slice of each! Perfect.

The creamy nutmeg-maple filling was absolutely amazing. The crust was flaky and fabulous as well. We loved it!

The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the pie crust. I made the par-baked crust two days in advance and baked the pie one day before Thanksgiving, refrigerating the pie overnight and bringing it to room temperature before serving.

Using extra pie crust from my apple pie, I cut out maple leaves and baked them to use as decoration on top of the finished pie. Nice.

Yield: One 9-inch pie, about 8 servings

For the Crust:

  • 150 g (1 1/4 cups) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 10 tablespoons unsalted butter, cold and cut into cubes
  • 2 to 4 tablespoons ice water, as needed
  1. In a food processor, pulse together the flour and salt.
  2. Add butter and pulse until the mixture forms blueberry-sized pieces.
  3. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
  4. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  5. Preheat the oven to 350 degrees, preferably on convection.
  6. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. (I rolled it out on a floured silicone pastry mat to about 1/8-inch thick.)
  7. Fit the dough into a 9-inch pie dish (I used a pottery pie dish). Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 to 15 minutes.
  8. Crumple up a large sheet of parchment paper (this is a trick to allow it to fit more snugly in the pie dish). Line the pie shell with the parchment paper and then foil; fill with pie weights or dried beans.
  9. Place on a rimmed cookie sheet. Bake in the center of the oven until nearly set, about 20 to 25 minutes.
  10. Remove the foil and weights, discard the parchment, and bake until the crust is pale golden, about 10 minutes longer. Let cool completely. (I pre-baked the pie crust one day in advance.)

For the Pie Filling:

  • 3/4 cup pure maple syrup
  • 2 1/4 cups heavy cream
  • 4 egg yolks
  • 1 whole egg
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 pre-baked 9-inch pie crust (recipe above)
  • whipped cream, for serving, optional
  • decorative pre-baked pie crust shapes, optional
  1. Preheat oven to 300 degrees. (I set my oven to true convection.)
  2. In a medium bowl, whisk together egg yolks and egg. Set aside.
  3. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. (It will boil vigorously- so use a tall pot and stir constantly.)
  4. Stir in cream and bring to a simmer. Remove from heat.
  5. Whisking constantly, slowly add cream mixture to eggs.
  6. Strain mixture through a fine-mesh sieve into a bowl with a pouring spout.
  7. Stir in salt, nutmeg and vanilla.
  8. Place pie dish on a parchment paper-lined, rimmed baking sheet and pour filling into crust. Cover the edge of the pie crust with foil (or equivalent) to prevent over-browning.
  9. Bake until pie is firm to touch but jiggles slightly when moved, 45 to 50 minutes on convection, or about 1 hour in a standard oven.
  10. Let cool to room temperature before serving. Store in the refrigerator if making ahead of time; bring to room temperature before serving.

To Make (Optional) Pie Crust Topping/Decorations:

  • extra pie crust, rolled 1/4-inch to 1/8-inch thick
  • 1 egg, lightly beaten
  • turbinado sugar, for sprinkling
  1. Using extra 1/8-inch thick pie crust (I used some from my apple pie), cut into desired shapes. I cut mine into small maple leaves.
  2. Chill cut shapes on a piece of parchment paper for 10 minutes in the refrigerator. Meanwhile, preheat the oven to 350 degrees.
  3. Remove from refrigerator and place the parchment paper on a rimmed baking sheet.
  4. Brust the top of each shape with egg wash and sprinkle with turbinado sugar.
  5. Bake in a preheated 350 oven, preferably on convection, for 12 minutes or until golden brown.

Banana Bread Crumb Cake

I was planning to make banana bread but then told my husband about this cake. He did not hesitate before casting his vote. 😉 It was incredibly moist and delicious- and easy to make. I loved the crumb layer inside the cake.

This recipe was adapted from cookiesandcups.com. I weighed the ingredients, used unsalted butter, incorporated whole wheat pastry flour and cinnamon, omitted the glaze, and modified the baking time for a convection oven. We ate it for breakfast and dessert!

Yield: one 9×13-inch cake

For the Cake:

  • 120 g (1 cup) all-purpose flour
  • 120 g (1 cup) whole wheat pastry flour
  • 3 tsp baking powder
  • 1 tsp Morton kosher salt
  • 1/2 tsp ground cinnamon
  • 3 ripe medium-sized bananas, mashed
  • 8 T (1 stick, 1/2 cup) unsalted butter, room temperature
  • 400 g (2 cups) granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup milk (I used 2%)

For the Crumb Filling & Crumb Topping:

  • 16 T (2 sticks, 1 cup) cold unsalted butter, cubed
  • 432 g (2 cups) light brown sugar
  • 120 g (1 cup) all-purpose flour
  • 120 g (1 cup) whole wheat pastry flour
  • pinch coarse salt
  1. Preheat oven to 350°F. (I set my oven to true convection.)
  2. Coat a 9×13 metal baking dish with baking spray, line with parchment paper (overhang on long sides), lightly coat with baking spray; set aside.
  3. Make the Cake Batter: In a medium bowl whisk together flour, baking powder, salt, and cinnamon. Set aside.
  4. In a large bowl stir together the mashed bananas, butter, sugar, eggs and vanilla until mixed well.
  5. Add in the flour mixture and milk in alternating portions and stir until combined. Set batter aside while you make your crumb mixture.
  6. Make the Crumb Filling & Crumb Topping: In a large bowl combine the cold, cubed butter, light brown sugar, and flours using a pastry blender or fork until a coarse crumb forms.
  7. To Assemble: Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and then top with remaining crumb mixture.
  8. Bake for 40 minutes on convection or up to 50-55 minutes in a conventional oven, or until the center is set and a toothpick comes out clean.
  9. Serve warm or at room temperature. Store leftovers tightly wrapped at room temperature.

Dulce de Leche Swirl Ice Cream

After seeing authentic dulce de leche in the store, I felt compelled to make a caramel swirl ice cream using my new favorite vanilla ice cream base, from the French-Style Roasted Strawberry-Vanilla Ice Cream that I made earlier this season.

The vanilla ice cream recipe used in the base was adapted from Food and Wine, contributed by Fany Gerson. Dulce de leche is an ice cream flavor that everyone in my house enjoys. 🙂

For the Vanilla Ice Cream Base:

  • 2 cups heavy cream 
  • 1 cup whole milk 
  • 1 vanilla bean pod 
  • 6 large egg yolks 
  • 5 T (1/3 cup) granulated sugar  
  • 1/4 tsp kosher salt

For the Swirl:

  • about 7 oz canned Dulce de Leche (I used Nestle La Lachera), or more, as needed
  1. Stir together cream and milk in a medium saucepan.
  2. Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer.
  3. Remove from heat. Cover and let steep 45 minutes to 1 hour.
  4. Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
  5. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
  6. Gradually whisk warm cream mixture into yolk mixture in bowl. (It’s important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don’t scramble.)
  7. Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn’t bubble. (I cooked mine for 7 minutes.)
  8. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
  9. Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. (I kept mine in the ice bath until the ice melted.) Remove.
  10. Cover bowl with plastic wrap or transfer base to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.
  11. Pour base into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
  12. Transfer a few scoops of the vanilla ice cream into a shallow container, such as a glass loaf pan, and spread into an even layer.
  13. Top with some of the dulce de leche; spread into an even layer. Repeat the layers, finishing with ice cream on top, until all of the ice cream base has been transferred.
  14. Cover, and freeze until firm, at least 2 hours. (I press a sheet of plastic wrap directly on the surface of the ice cream and then top the container with an additional sheet of plastic wrap.)
  15. Store in an airtight container in freezer up to 3 weeks.

Strawberry Cream Pie

This pie is an upgrade of classic strawberries and cream. It was simple and minimally sweet. The creamy pudding filling was flavored with vanilla bean- yum. I had originally planned to make it with our freshly picked berries but ultimately made it with store-bought berries. (I ran out!) The honey drizzle was essential to the presentation and to add a little sweetness.

The recipe was adapted from Food 52, contributed by Erin Jeanne McDowell. I made the crust and filling in advance and chilled each component separately until serving to ensure that the crust wouldn’t soften once assembled. I must note that the crust remained crisp the next day when we ate the leftover pie. I also used a ceramic deep dish pie pan. Next time, I would sweeten the filling a little bit more, noted below. I would also add salt to enhance the vanilla flavor.

This would be a wonderful dessert to serve on July 4th because the components can be made in advance. Nice.

Yield: One 9-inch pie

For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon coarse salt
  • 8 tablespoons cold butter, cubed
  • 3 tablespoons ice water, or more as needed

For the Filling:

  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, halved and scraped
  • 1/2 to 3/4 cup granulated sugar, divided (adjust sweetness to your taste)
  • 1/3 cup (5 T) cornstarch
  • generous pinch of coarse salt, or to taste
  • 3 eggs
  • 2 tablespoons unsalted butter
  • 1 quart strawberries, hulled (or enough to cover the top of the pie)
  • 2 tablespoons wildflower honey

To Make the Crust:

  1. Preheat the oven to 425º F, preferably on convection.
  2. In a large bowl or in a food processor, combine the flour and salt.
  3. Add the butter and toss to coat. Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
  4. Add the water and mix to combine. The dough should come together easily but not be wet or sticky.
  5. Wrap the dough and chill for at least 30 minutes in the refrigerator.
  6. On a lightly floured surface, roll out the dough until it’s 1/8-inch thick. (I rolled it out between lightly floured parchment paper.)
  7. Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around. (I did not have this luxurious amount of excess crust because I used a ceramic deep dish pie plate.)
  8. Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
  9. Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate. Finish the edges as desired.
  10. Poke the base of the crust a few times with a fork. If the dough seems warm, chill it again.
  11. Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes.
  12. Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more. (I continued to cook the crust for an additional 8 minutes.)
  13. Cool completely. (After the crust had completely cooled, I covered it with plastic wrap and kept it at room temperature overnight. I chilled it the next day before assembling the dessert.)

To Make the Filling & Finish the Pie:

  1. Mix the milk, cream, vanilla bean, and 1/4 cup to 1/2 cup of granulated sugar together in a medium sauce pot. Bring the mixture to a simmer over medium-low heat. (I used 1/4 cup granulated sugar this time but would use up to 1/2 cup next time.)
  2. While the milk warms up, whisk together the remaining 1/4 cup sugar, cornstarch, salt, and eggs in a medium heat-safe bowl.
  3. When the milk comes to a simmer, gradually pour the hot liquid into the egg mixture, whisking constantly to combine.
  4. Return the mixture to the pot and cook until the mixture is thick and comes to the “first boil” (one large bubble rising from the center of the pot, not many small bubbles around the edges).
  5. Whisk in the butter and pour the mixture into the prepared pie crust. Taste and adjust salt, if necessary. (I made the filling a day in advance and placed it in a glass bowl and refrigerated it overnight.)
  6. Cover the surface of the pudding directly with plastic wrap and refrigerate until fully chilled, at least 3 hours. (I chilled the pie crust for at least 3 hours prior to assembling and serving the pie as well.)
  7. To finish the pie, top the pie with the hulled strawberries.
  8. Warm the honey in the microwave or over medium heat, and when it’s runny, brush it over the strawberries.
  9. Serve the pie chilled. (not too chilled- let it warm up slightly so that the flavors shine through!)

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