We Welcome Distributors!

0
  • No products in the cart.
Total:$0.00

Recipes

Home > Recipes

Stamped Cookie Recipes

Here are some of our tastiest, tried-and-true recipes to kick off your cookie stamp adventures. We’ve also included links to some more cookie recipes perfect for cookie stamping.

General Tips:

  • Always cool your cookie dough before stamping! I will usually cool my dough for at least 1.5 to 2 hours. The cookie dough should be fairly firm but not dry. Then, use your hands to shape into 1.5″ balls before rolling it in sugar and stamping!
  • Sprinkle flour on your cookie dough and on your cookie stamp to help with a clean release.
  • Homemade cookie dough works better than store bought. For the clearest imprint after baking, recipes with little to no leavening work best.
  • If any cookie dough does get stuck in the stamp, gently pick it out with a toothpick. 

More recipes that we love for our cookie stamps!

Stamped Peanut Butter Cookies by Your Baking Bestie

Cardamom Sugar Cookie by The View from Great Island

Homemade Oreo Cookies by Sugar Spun Run

Vanilla Sugar Cookie

Ingredients

Cookie Dough:

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 2 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • extra granulated sugar for rolling

Directions

  • In a large bowl, cream together softened butter and sugar until fluffy.
  • Add the egg, and vanilla extract. Mix until combined.
  • In a separate bowl, mix together flour, baking powder, and salt. 
  • Slowly add the dry mixture to the wet mixture until dough is combined. Knead until smooth.
  • Chill the dough in the fridge for at least 1.5 to 2 hours.
  • Preheat oven to 350° F. 
  • Roll the dough into 1.5-inch balls and coat each dough ball in sugar.
  • Dip your cookie stamp in flour and then press down firmly with your cookie stamp. 
  • Bake for 10-12 minutes, or until bottom is golden brown. 
  • Let cool on the baking sheet for a minute, and then transfer to a wire rack.

Variations:

  • For an almond sugar cookie, add 1 tsp of almond extract and 1/4 teaspoon of vanilla extract proportions for a stronger almond flavor in your sugar cookie.
  • For a lemon sugar cookie, add lemon zest from 1 lemon to the dry ingredients and 1-2 tablespoons of lemon juice to the wet ingredients. Make a lemon sugar to roll the cookie dough balls in by mixing 1/4 cup sugar with the zest of 1 large lemon. 

Chai Spice Cookies

Ingredients

Cookie Dough:

  • 1 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon nutmeg

Spiced Sugar for rolling:

  • 1/4 cup sugar
  • 1 1/2 teaspoon cinnamon

Directions

  • In a large bowl, cream together softened butter and brown sugar until fluffy.
  • Add the egg and vanilla extract; mix until combined.
  • In a separate bowl, mix together flour, baking powder, salt, and spices.
  • Slowly add the dry mixture to the wet mixture until dough is combined. Knead until smooth.
  • Chill the dough in the fridge for at least 1 hour.
  • Preheat oven to 350° F.
  • Roll the dough into 1.5-inch balls and coat each dough ball in the spiced sugar mixture.
  • Dip your cookie stamp in flour and then stamp down firmly with cookie stamp.
  • Bake for 8-10 minutes.
  • Let cool on the baking sheet for a minute, and then transfer to a wire rack. 

Christmas Shortbread Cookies

Ingredients

Cookie Dough:

  • 1 cup unsalted butter, room temperature
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoon vanilla
  • 1 3/4 cup flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • granulated sugar for rolling cookie dough balls in

Toppings:

  • melted semi-sweet chocolate or white chocolate
  • crushed candy canes, sprinkles, crushed nuts

Directions

  • In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
  • Add the vanilla extract and mix until combined.
  • In a separate bowl, whisk together flour, cornstarch, and salt until combined.
  • Slowly add the dry mixture to the wet mixture until dough is combined. Knead until smooth (the dough will be quite soft).
  • Chill the dough in the fridge for at least 1.5 – 2 hours.
  • Preheat oven to 350° F.
  • Roll the dough into 1.5-inch balls and coat each dough ball in granulated sugar. Dip your cookie stamp in flour and then stamp down firmly.
  • Alternatively, roll out your cookie dough to a bit thicker than you want your final cookie. Sprinkle flour on your cookie dough and dip your cookie stamp in flour. Stamp down firmly and cut out with your favorite cookie cutter.
  • Bake for 10 – 12 minutes, or until edges are slightly golden.
  • Let the cookies cool on the baking sheet for a minute, and then transfer to a wire rack. 

Chocolate Dip:

  • Melt the chocolate in the microwave for 30-seconds intervals, stirring between each interval until chocolate is fully melted and smooth. 
  • Pour the crushed candy canes, sprinkles, or nuts onto a plate.
  • Dip the bottom of each cookie into the melted chocolate, then into the toppings of your choice.
  • Place the cookies top down on parchment paper until chocolate is set and cooled. Enjoy!
Sunflower 3 inch CS8-008

Lavender Earl Grey Shortbread with Fresh Berry Buttercream

Ingredients:


Lavender Earl Grey Shortbread

  • 2 cups flour
  • 2 tablespoons lavender Earl Grey looseleaf tea (crushed)
  • 1/2 teaspoon salt
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup of butter

 

Fresh Berry Jam

  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1 tablespoon sugar
  • dash of lemon zest
  • squeeze of half a lemon
  • 1/2 teaspoon vanilla

 

Buttercream

  • 1 stick unsalted butter (room temperature)
  • 2 cups powdered sugar

 

Directions

  • First make the shortbread dough. In a large bowl, mix together flour, earl grey loose leaf tea, and salt.
  • Add powdered sugar, vanilla, and softened butter until a cohesive cookie dough forms. 
  • Chill in the fridge for an hour while you make the jam and buttercream.
  • Add all the ingredients for fresh berry jam into a pot.
  • Simmer on low heat until the berries begin to break down. 
  • Take off heat and let it cool! 
  • Add the butter and sugar for the buttercream into a large bowl and mix until you’ve created a smooth buttercream texture. 
  • Add in a couple of tablespoons of your cooled fresh berry jam and gently mix together. 
  • Roll out your cookie dough and sprinkle flour on top.
  • Dip your cookie stamps in flour and stamp away!
  • Cut out your cookies with cookie cutter shape that you like – we chose a square for these ones.
  • Preheat oven to 350. While oven is preheating, place your stamped and cut out cookies in the freezer.
  • Bake for 12 minutes.
  • When cookies are completely cooled, add berry buttercream and enjoy!
Holiday Star Large Cookie Stamp CS8-006

French Toast Cinnamon Swirl Cookies

Ingredients:

French Toast Cinnamon Swirl Cookies 

  • 1 cup unsalted butter (227g)
  • 1/2 cup maple sugar (100g) – alternatively, you can use 1/4 cup granulated sugar and 1/4 cup maple sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cardamom
  • 1 teaspoon vanilla
  • dash of maple syrup
  • 1/4 teaspoon salt
  • 2 cups and 2 tablespoons of flour (290g)
 
Maple Swirl:
  • 1/2 teaspoon cinnamon
  • 1 teaspoon maple syrup

Maple Sugar for rolling:

  • 1/4 cup granulated sugar
  • 1/4 cup maple sugar
  • dash of cinnamon

Maple Glaze (optional but tasty!):

  • Powdered sugar
  • Maple syrup

 

Directions

  • Mix the softened butter, maple sugar, cinnamon, nutmeg, cardamom, vanilla, and maple syrup together.
  • Add in the flour and salt and gently mix until a dough forms.
  • Gently mix the maple swirl mixture into the cookie dough.
  • Chill the dough for about an hour – you want the dough to be cool but not dry.
  • Once the dough is chilled, roll into cookie dough balls and flatten slightly with the palm of your hand.
  • Dip the flattened cookie dough ball into the maple sugar and dip the stamp into some flour. This helps prevent the cookie dough from sticking to the stamp.
  • Dip your cookie stamp in flour and stamp your cookie dough balls. Cut out with your preferred cookie cutter.
  • Preheat the oven to 375.
  • Optional: Place the cut out cookies in the freezer while the oven preheats. This helps the design stay distinct and clear during baking.
  • Bake for 15 minutes, flipping the tray around halfway through. 
  • Once the cookies are golden brown, remove and let cool on a baking tray.
  • Optional: Brush on the maple glaze to the bottom of the cookies once they are cooled for an extra maple-y flavor!Â