stamped cookies

Stamped cookies always melt my heart. Ever seen a Stamped Cookie so pretty you wish you didn't have to eat them. Yes there are loads of stamp designs to choose from to make these easy Homemade Stamped cookies.

How to make Stamped Cookies

Cup salted butter (Room temp)

Cup white sugar

tsp vanilla extract

tsp almond extract (optional)

baking powder

all purpose flour divided 2 3/4 and 1/4 cup

Mix the dry ingredients except sugar ( flour, baking powder) set aside

Cream butter and sugar till light and fluffy

Add the egg, vanilla and almond extract mix till combined.

Mix in the the 2 3/4 cup flour 1 cup at a time till all the flour is well incorporated and dough comes together in a cohesive ball (Be careful not to over mix. ) If dough is sticky add the remaining 1/4 cup of flour.

Preheat oven to 350 degrees F

Roll out dough in between 2 parchment papers to about 1/4 in thick.

Stamp cookie dough then cut out with cookie cutter.

Transfer cookie cut outs to a lined baking sheet

Bake in the middle rack for 10 -12 mins.

Bring out of the oven and let cool for 8 mins on cookie sheet then transfer to cooling rack to cool completely.

Enjoy with milk or homemade hot chocolate

Sweetened mostly with brown sugar and spiced with cinnamon, ginger, nutmeg, and cardamom, these stamped cookies are just as flavorful as they are beautiful. Chill the cookie dough in the refrigerator for at least 2 hours. Feel free to skip the cookie stamp and bake them as round cookie dough balls.

Stamped Cinnamon Brown Sugar Cookies

baking soda

salt

cinnamon

nutmeg

ginger

cardamom

(1 stick; 115 grams) unsalted butter, softened to room temperature

(150 grams) packed light or dark brown sugar

(65 grams) granulated sugar

Tablespoon (15 milliliters) molasses, maple syrup, or honey

egg,

vanilla extract

Whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom together in a medium bowl. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the molasses, egg, and vanilla extract and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl again as needed.

Add the flour mixture to the wet ingredients, then mix on low speed until combined. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 15 minutes before rolling because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Roll and stamp

Measure 1 Tablespoon of chilled cookie dough per cookie and roll into balls. The dough may seem crumbly, but will come together as you roll. Arrange dough balls 3 inches apart on the baking sheets. Place the cookie stamp directly on top of each cookie dough ball, centering the ball as best as you can, then firmly press down until the dough extends nearly to the edges of the cookie stamp. Lift straight up. If your cookie dough is sticking to the cookie stamp (mine does!), lightly dip the cookie stamp in a bowl of flour before stamping the cookie dough ball. If dipped lightly, the flour bakes right off the cookie.

Bake cookies until the edges are set, about 13 minutes.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cover leftover cookies tightly and store at room temperature for up to 1 week.

The cookies were very good but only on the day they were made.  They were very crispy,  but after putting them in an airtight container they were very soft and not so good.

After reading your post I was concerned, but I had the opposite experience. My cookies were crunchier the next day.

Delicious! I had to make a modification since I didn’t have cardamom—I used half nutmeg and half cinnamon to match the amount of cardamom called for in the recipe. I also kept the nutmeg and cinnamon as written in the recipe. 
I rolled the cookie balls in cinnamon sugar before stamping. These had a delightful spice tone...it was just enough to give a nice flavor without being overpowering.

I'm making these right now and I'm having trouble with the design staying on the baked cookies. I'm using the Starry Night stamps you recommended because they're gorgeous! I'm on my third sheet now and I'm going to try and refrigerate the stamped cookies for a while before baking them to see if that helps. I just can't figure out how you got such distinct stamp marks in yours!!  They do taste wonderful though.

I'm sorry but I found the cookies absolutely horrible,far to much cinnamon in my opinion, I followed the recipe precicly,I've just thrown them away.they looked good,but I couldn't eat them

These cookies taste great - like ginger snaps.  But I chose the recipe to use my stamp.  The cookies did not hold the stamp when cooking AT ALL.  I had chilled the dough, even put it in the freezer for 5 minutes after stamping.  I used the 1 T molasses called for in the recipe, not sure if that was the problem.   Tasty, but not the festive look I was going for in my cookie box.

OMG, delicious! Thank you so much for sharing. I will be making this recipe again for sure!

Everyone enjoyed the taste of the cookie. When  baked the stamping disappeared. Not sure what went wrong.

Made these for my cookie boxes this year and they turned out perfectly. They stayed crispy and delicious until they were all eaten. Thanks so much!

The cookies are very flavorful, crispy, crunchy with a strong flavor of Ginger.  Strong taste that holds you back to eating only a few at a time.

Hi Sally, this recipe was so awesome. These cookies were mind-blowing. The recipe was easy to follow. My whole family enjoyed it . I had a request for making a coffee cake. Thank you so much!

Hi, 

Absolutely delicious recipe!!! Is it possible that I can use the stamp on sugar cookies or would that not be ideal?

Literally my go to baking site! If it’s on here I trust it 10000000%! &amp; these did not disappoint I used the recommended put in fridge 15 min after stamping and they turned out perfectly! The taste is amazing! Thank you for all of these recipes you truly have a gift in the kitchen!!!!

I am making these and used a Nordicware Frozen II stamp.Not sure where I was off,, one tbsp dough missed a great deal of the design of the 3 inch stamp so I used box directions for golfball size, which reduced cookie output to 15.  The cookie depth was about a quarter inch.  Did I make the cookies too thick?  Should they end up thinner to get the 32 output?  Still a lovely cookie and easy to follow details as usual.

I'm sad because after a hearty effort, they look like flat discs without an imprint. Dough was chilled, followed all directions. Not sure what happened. Suggestions anyone?

These cookies have a nice spiced flavor but following all the instructions and using the same stamps they still didn’t look like the picture.  Most of the cookies puffed up and the stamps were unrecognizable after baking.

Just the right amount of crispy crunchy goodness! Warm spices and that unmistakable brown sugar flavor make these cookies perfect for the holiday season. These will be a yearly staple in my Christmas cookie plate! My kids loved them

Super easy to make. Chilled overnight and then chilled after rolling and before stamping. Put the stamped cookies in the freezer briefly before baking. Stamped design held its shape well. Cookies are super yummy. Just the kind of cookie I like to have with my morning coffee!

These tasted good and I liked the texture, but mine puffed up and I lost the print.  I did chill them after I rolled the dough into balls and before I stamped them, so I'm not sure what happened.  I used AP flour.

The flavor is great!! - spicy but a nice change from all the dark Christmas gingerbread. I made these with the same nordic ware stamps as seen in the pic and my patterns held (I refrigerated stamped cookies and the baking sheet before baking if that is at all helpful) - did they hold as well as a shortbread holds a stamp pattern? No - but they did hold the pattern 85% and they look great. The more important thing to me - they taste better than shortbread to me - lightly cripsy edge, soft spicy cookie. Big hit with the family. Really nice. Thanks!

Learn how to make beautiful (and delicious) Stamped Cookies with this easy recipe!

Stamped Cookies

all-purpose flour

unsalted butter, (at room temperature)

brown sugar ((packed))

granulated sugar ((for stamping cookies; not dough))

sugar

milk

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

Using stand mixer, cream together butter and brown sugar until fluffy. Mix in egg and vanilla extract.

Add flour in two batches, mixing just until combined.

Divide dough into two, then shape each half into a ball. Flatten each ball into a disk about 1-inch thick, then cover with plastic wrap. Chill for at least 2 hours (or overnight). Place cookie stamps in refrigerator, too.

Once dough has chilled, preheat oven to 375 degrees. Line two baking sheets with parchment paper. Add granulated sugar to a small bowl.

Roll a piece of dough into a golf ball-sized ball, then roll in granulated sugar. Place on baking sheet.

Dip cookie stamp into sugar, then press ball until dough reaches edges of stamp. Repeat with remaining dough.

Once you have filled a baking sheet, freeze cookies for 10 minutes.

Bake chilled cookies until golden brown on bottom, about 9 to 10 minutes.

Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool completely before decorating. Enjoy!

Prepare Cookies:

Whisk together powdered sugar, milk, and vanilla until smooth. Add just enough milk to make a thin glaze (should be fairly runny).

Dip cooled cookies in glaze, then brush off excess. Or brush glaze on cookies using a decorating brush. Place cookies on a parchment lined tray until glaze is set.

Prepare Icing (Optional):

Buttery and flaky chocolate shortbread, pressed with cookie stamps into beautiful designs, and iced with sweet coffee glaze.

Stamped Chocolate Shortbread Cookies

all-purpose flour,

unsweetened, Dutch-processed cocoa powder

cold, unsalted butter,

tbsp milk

powdered sugar, (sifted)

tsp cream of tartar

- 3 tbsp whole milk

In a food processor, pulse the flour, powdered sugar, cocoa powder and salt until combined.With the processor running, drop in the pieces of butter, one at a time.  Pulse a few times until evenly distributed.Add the vanilla and milk.  Process just until the dough comes together and sticks together in a ball.

Note that if you don&#039;t have a food processor, you can make the dough in a bowl, using a pastry cutter to cut the butter into the flour mixture.  Then use your hands to work in the liquid until it comes together into a dough.

Turn the dough out, and knead a few times, just to fold in any floury bits.  Shape the dough into a disk, wrap in plastic, and refrigerate for 20 minutes.

Divide the dough into 12 equal portions.  They should be as close in size as possible, so it&#039;s helpful if you have a food scale, to weigh the dough, then weigh each portion so they&#039;re uniform in size.Roll each portion between your hands to shape a ball, and lightly dust each ball of dough in flour.Place the dough balls on a baking sheet lined with parchment paper.

Dip a cookie stamp in flour, then tap off the excess.  Center the stamp over a ball of dough, then firmly press down on the dough, until it flattens and spreads out all the way to the edge of the stamp.  Carefully pull the dough off the stamp and set onto the baking sheet.Use a round cookie cutter that&#039;s slightly smaller than the cookie stamp to cut the pressed cookie and trim off the uneven edges.  Save the scraps.Repeat pressing all the cookies, dipping the stamp in flour and tapping off the excess in between each.

Gather up all the scraps from the trimmed edges, roll into a ball, dust in flour, and press one more cookie, for a total of 13 cookies.Place all the pressed cookies about 1 inch apart on the baking sheet.

Set the baking sheet in the refrigerator and chill the pressed cookies for 1 hour.  Chilling the dough prior to baking ensures that the dough maintains its shape in the oven and doesn&#039;t spread.

Preheat the oven to 350 F.  Bake the chilled cookies on the center oven rack for 11 1/2 minutes.

Cool the cookies on the pan for 5 minutes, then carefully transfer them to a cooling rack.  Brush with the glaze while the cookies are still warm.

Cookies

As soon as you take the cookies out of the oven, prepare the glaze.  In a bowl, whisk together all ingredients until smooth.  The glaze should be fairly thin, about the consistency of warm honey.

After cooling the cookies on the baking sheet for 5 minutes, transfer them to a cooling rack.  They&#039;re ready to be iced right away.

Dip a pastry brush into the icing, getting a generous amount onto the brush.  Brush it over the cookies, getting it into all the crevices, and letting it drip over the sides.  Repeat with all the cookies.

Once you&#039;ve iced a cookie, the glaze will crust and set quickly, so leave it alone.  Don&#039;t brush over it again, and don&#039;t touch it.  The glaze will set in about 30 minutes.  Let the icing harden completely, about 2 hours, before storing the cookies in an airtight container.

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