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Winter Spice Stamp Cookies

Author: Charlotte Rutledge

Winter Spice Stamp Cookies Recipe Winter Spice Stamp Cookies Recipe

Our new Winter Spice and star-themed cookie stamps add holiday charm to these buttery, tender brown sugar cookies. Enhanced with just a hint of molasses to bring out their warm, holiday spice flavor, they're stamped to become simple, festively decorated cookies that will distinguish your holiday cookie assortment.

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At a glance

about 2 dozen cookies


Choose your measure:

  • 1 cup (16 tablespoons) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 2 tablespoons Winter Spice
  • 3/4 teaspoon salt
  • 1 large egg
  • 2 tablespoons molasses
  • 2 3/4 to 3 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons cornstarch
  • *Use the lesser amount in winter or drier climates; the greater amount in summer or humid climates.


  1. Beat together the butter, sugar, spice, and salt until light and creamy. Add the egg and molasses and beat well.
  2. Combine the flour with the cornstarch and fold this dry mixture into the butter-egg mixture until evenly incorporated.
  3. Divide the dough in half, shape each half into a disk, wrap the disks in plastic, and refrigerate for at least 1 hour.
  4. Preheat the oven to 350°F. Grease (or line with parchment) two baking sheets.
  5. Remove one disk of dough from the refrigerator and allow it to warm up for 10 to 20 minutes; this will make it easier to roll. Flour your work surface and roll the dough 1/4" thick.
  6. Dip the cookie stamps into flour, then press them into the dough. Using a 2 3/4" round cutter, cut out stamped cookies and transfer them to the prepared pans.
  7. Bake the cookies for 15 to 18 minutes, until lightly browned.
  8. Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until set. Transfer the cookies (on their parchment) to a rack to cool completely.
  9. Store airtight at room temperature for several days. For longer storage, wrap well and freeze.