Recipes

Stamped Cookie Recipes

Here are some of our tastiest, tried-and-true recipes to kick off your cookie stamp adventures. More recipes are linked at the bottom of the page!

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, use your hands to shape into 1.5″ balls before rolling it in sugar and stamping!
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, rinse the stamp under warm water and brush gently with an old toothbrush. If it’s really stuck, you can use a toothpick to get the dough out. Wait for the stamp to dry before using again.

Cookie Dough:

In a large bowl, cream together softened butter and sugar until fluffy.
Add the egg, vanilla extract, and almond 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.
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.

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.

Cookie Dough:

Spiced Sugar for rolling:

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. 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.

Cookie Dough:

Toppings:

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 and stamp firmly with cookie stamp.
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.

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!