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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 30 minutes to an hour. 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

Mastering Stamped Cookies by Yukiko Tanzi for 20 cookie stamp recipes, step-by-step guidance, and troubleshooting tips for adding texture to cookies! 

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!
Fun Food Tools Fall Cookie Stamps

Stamped Cinnamon Brown Sugar Cookies

Ingredients:

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 tablespoon honey
  • 2.5 cups flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon espresso powder (optional)
  • Cinnamon sugar mix for rolling the cookie dough balls

 

 

Directions

  1. Mix butter, brown sugar, and granulated sugar together in a large bowl.
  2. Add in egg yolk, milk, honey. and vanilla.
  3. In a separate bowl, mix together flour, cornstarch, salt, and spices.
  4. Gradually mix the dry ingredients into the wet ingredients. 
  5. Wrap the cookie dough in plastic wrap and chill in the fridge for 30 minutes.
  6. Divide the cookie dough into balls (I made 12 cookies with this recipe).
  7. Roll the cookie dough balls in the cinnamon sugar mixture and dip the cookie stamp into loose flour. This creates a barrier to ensure the cookie stamp doesn’t stick. 
  8. Press down firmly until you can see the edges of the cookie peeking out around the stamp.
  9. After stamping, chill your cookies in the freezer before baking for 10 to 15 minutes. 
  10. Preheat the oven to 350 and bake for 12 minutes until the edges are set. 

 

Notes:

  • Don’t overbake these cookies! The middle will still be soft and slightly underdone when you take them out of the oven. If you wait for them to look fully done, they’ll be a bit dry.
  • These make pretty thick cookies. You can make them thinner if you prefer, but it may adjust the baking time. 

Stamped Snickerdoodle Cookies

Ingredients: 

  • 2 cups flour (plus extra for stamping)
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon (for the dough)
  • 1/2 cup softened, unsalted butter
  • 1 cup granulated sugar (for the dough)
  • 1 large egg
  • 1/3 cup granulated sugar (for the coating)
  • 1 tbsp ground cinnamon (for the coating)

 

Directions:

  1. In a medium bowl, mix the flour, cream of tartar, baking soda, salt, and cinnamon.
  2. In a large bowl, cream together the softened butter and granulated sugar. Beat in the egg and vanilla.
  3. Gradually add the dry ingredients to the wet ingredients and mix until no flour streaks remain. The dough will be pretty dry and crumbly. 
  4. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes to 1 hour. 
  5. Preheat oven to 350 F.
  6. Mix together 1/3 cup granulated sugar and 1 tbsp cinnamon to make the cinnamon-sugar coating.
  7. Scoop the chilled dough into 1.5 tbsp balls and roll each one smooth between your palms. Then roll each dough ball in cinnamon-sugar mixture.
  8. Dip your cookie stamp lightly in flour, then press down in a light rocking motion until you see the edges of the cookie appear around the stamp.
  9. Optional: Use a cookie cutter to cut out around the design if desired.
  10. Place the stamped, unbaked cookies in the freezer to firm up again before baking. This second chill is important for keeping the design sharp through baking! 
  11. Bake for 13-15 minutes straight from the freezer until the edges are set and just barely turning golden. The cookies will look a little puffy but will settle as they cool.
  12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

 

Notes:

  • The dough will be fairly dry and crumbly. The cookies, once baked, are really soft and delicious!
  • Wrap the dough in plastic wrap and press the crumbly dough together in the plastic wrap to help it all stick together.
  • After chilling the dough, roll it in your hands until the dough feels pliable. It’ll still feel pretty dry at this point, which works out well for cookie stamping. Sticky doughs can be harder to work with when you’re cookie stamping.