Published Dec 15, 2020 · Updated Dec 11, 2021 by Ginnie · 21 Comments
Learn how to make beautiful (and delicious) Stamped Cookies with this fun tutorial featuring a tasty Sugar Cookie recipe and lots of easy tips and tricks! Aluminium Expanded Metal
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I discovered a new baking obsession this year ... Stamped Cookies!
Have you ever noticed cookies embossed and decorated with patterns? If you've ever wondered how those intricate designs are created, the answer is often Cookie Stamps. I stumbled across a set of these beautiful stamps one day, and I knew right away that I had try them for myself!
These pretty patterned cookies are so gratifying and fun to make. And they're surprisingly easy, too! I tested out my stamps on four different cookies doughs and learned a lot along the way. (I also ate a lot of cookies!) I'm sharing every trick I learned below, so you can make these gorgeous cookies, too.
And the best thing about these stamps? While they make a great Christmas cookie, you can use many of the designs year round. So definitely a good bang for your buck!
Ready to get obsessed along with me? Keep reading for tons of cookie stamping tips and tricks, easy decorating ideas, and a scrumptious Sugar Cookie dough recipe!
You're going to love this easy Sugar Cookie recipe ... it works perfectly for these cookies! This recipe is adapted ever so slightly from one I found on the box my cookie stamps came in. Here's what you'll need:
These simple ingredients produce a firm, flavorful dough that works perfectly with cookie stamps. The dough doesn't spread much as it cooks, so it really shows off all the details!
Cookie stamps work best with firm doughs that do no spread much as they bake ... like many traditional rolled cookies. You can use them with my Gingerbread Cookies and Honey Cookies (skip the nuts), too. The Gingerbread dough really shows all the intricate designs, and while the Honey dough spread a bit more, it still maintained most details.
You can see both of these cookies in photos throughout this post, along with the Sugar Cookies. It's hard to tell the Sugar and Honey cookies apart, but in person, the Honey ones are a little flatter.
Shortbread dough is also frequently used with stamps. I haven't tested it with my fave Maple Pecan Shortbread Cookies yet, but I think it should work well. Although you should probably either leaving out the nuts or grind them up pretty finely.
To make this recipe, you’ll need a stand mixer, a couple baking sheets, and a baking rack to cool the finished cookies. You will also need parchment paper to line the baking pans. And of course, you'll need cookie stamps! More info on that below, including the exact stamps I used and where to buy them.
I used Nordic Ware stamps for these cookies. You can find stamps from other brands, but Nordic Ware cookie stamps are beautiful and made to last. They're cast from heavy aluminum and have a sturdy wood handle ... they really do feel like an heirloom that you'll use for years to come! Plus, each box comes with a different cookie recipe you can try.
You can buy cookie stamps with many different patterns directly from Nordic Ware, as well as online at Amazon, Kohl's, and Target. Kohl's has a smaller selection, but you can get a great price if you have coupon! Other stores, such as Sur La Table and Williams Sonoma, also carry them, though the selection is very small.
I bought one box of stamps to start, but then I decided that I needed more. Ha! You could easily add to your collection of stamps by treating yourself to a box each holiday season. And of course, the stamps would make a wonderful gift for anyone who loves to bake!
Here are the exact stamps I used (see pics below):
These cookies are actually pretty easy to make, and I'm sharing lots of tips and tricks that will help you along the way. Let's get started!
The first thing you want to do, of course, is make your cookie dough and chill it for a couple hours (at least). You need to start with cold cookie dough for this recipe, because chilled dough spreads less and holds patterns better.
While you're chilling the dough, put the cookie stamps in the refrigerator, as well. The cold stamps will help the dough stay cold, and they'll release from the cookies easier, too.
Once the dough has chilled, grab a hunk, and roll it into a golf ball-sized ball. That's a decent sized piece of dough, and because of that, you'll most like get fewer cookies out of your fave dough than you normally would.
Next, roll the dough ball in granulated sugar. The sugar coating helps the cookies release from the stamp a little easier. Place the ball on a parchment-lined baking sheet once coated.
Dip your cookie stamp into the sugar (again, this helps the dough release from the stamp), then center it over the cookie ball. Press straight down on the dough ball ... for the most even results, it helps to do this standing. If the dough is too cold and hard to press easily, let it warm up for a few minutes while you shape the other balls.
You'll know you're done, when the cookie dough reaches the edges of the stamp (see step-by-step pics above). It's pretty likely that the dough will stick to the stamp (even with the sugar). You should be able to gently peel it off without any issues though.
Tip: Prefer not to coat the cookies / dip the stamp in sugar? I found that the sugar worked best, but you can also dip the stamp in flour or lightly oil it with a pastry brush (or with nonstick spray) instead.
Sometimes a little extra cookie dough may sneek out from under the stamp. (See what I mean above.) If that doesn't bother you, just ignore it.
If you're a perfectionist like me, then you can use a knife to carefully trim away the excess dough. You could also use a three-inch round cutter, which would be even easier.
When you've made a pan worth of cookies, freeze them for 10 minutes. Combined with baking the cookies at a higher temp, this is the best trick for getting your cookies to hold the designs! You could also refrigerate the cookies for thirty minutes, if you'd prefer.
Once the cookies have chilled, bake them at 375 degrees for about nine to 10 minutes, or until they're golden brown on the bottom. Baking the cookies at 375 (even if the recipe calls for 350) helps them set quickly and hold their shape.
Let the cookies cool on the baking sheet for about five minutes, then transfer them to a baking rack to cool completely before decorating. Wasn't that easy?
Before we get into decorating your Stamped Cookies, I wanted to share some helpful suggestions. Stamping cookies really isn't difficult, but these tips will help you get the best results:
Good news ... you really don't need to decorate these cookies if you don't want to. They really do look beautiful as-is!
Of course, a few simple decorations can really bring out the details! Just check out the cookies below:
All three of these decorating ideas are super simple to recreate. Keep reading for all the details!
This easy cookie glaze is created with three basic ingredients: powdered sugar, vanilla extract, and milk (nondairy works fine ... I used coconut). It should be very thin.
Simply dip the cooled cookies in the glaze, brush off the excess, then place the cookies on a parchment-lined tray. If you'd like a little more control, use a decorating brush to paint the glaze on the cookies instead of dipping them.
If you'd like to add sprinkles to your cookies, make sure to add them as soon as the glaze has been applied. Otherwise, they won't stick.
Once you've glazed the cookies, set them aside to let the glaze harden. Check out the cookies below to see how the cookies look with and without the glaze. Which do you prefer?
Another option is to paint the cookies with luster dust. I used this silver luster dust (which also comes in gold and other colors), and it was so easy to work with!
Basically, you combine a small amount of the luster dust (which is a very fine edible powder) with a small amount of alcohol (such as vodka). You could also use clear lemon or vanilla extract ... but whatever you use must be alcohol-based, not water-based.
I used about ¼ teaspoon luster dust combined with maybe an ⅛ teaspoon of vodka. Just add the alcohol a few drops at a time until you get a paintable consistency. A little of the powder goes a long way, so don't try to mix the whole bottle at once.
Then, paint it on your cookies using a decorating brush. Simple and stunning! If the paint dries out, just add a little extra vodka.
Tip: Not all luster dust is edible. Make sure to specifically choose something marked FDA-approved or edible (labels may vary in countries other than the U.S.).
Once your cookies have cooled, and any glazes you've added have hardened, store them in an airtight container. Place parchment or wax paper between any layers to protect the glaze. They should stay fresh for about a week.
You can also freeze the cookies, if you wish. Freeze them in a single layer first. Once frozen, transfer them to an airtight container with parchment or wax paper between the layers.
You can use my Honey Cookies (skip the nuts), Gingerbread Cookies, and Maple Pecan Shortbread (skip the nuts or finely grind) with these stamps, too!
Looking for more Christmas cookie ideas? Try one of these recipes next!
Want a quick overview of the steps? This recipe is also available as a web story!
Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.
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I am about to make these cookies and have a question. How many ounces or grams is your standard 1 cup of flour? As I'm sure you know, there can be a significant difference depending on how one measures. If you don't have an ounce or gram equivalent, how to do measure: spooning flour into a measuring cup and leveling off, or dipping the measuring cup into the flour and leveling off? Thank you!
Hi Cindy! I'm getting 128 grams when I weigh 1 cup of flour. If you don't want to weigh the flour, spoon the flour into the measuring cup, then level it off. Hope that helps!
I read the recipe and all the tips - thanks. I froze the dough for two weeks, took it out a few hours before I made the cookies. After sugaring and stamping the 1.7 oz (golf ball size dough) I froze them for 15 minutes, which was better than for 10 in my kitchen. Used the glaze and sugared them. Also used these hints and the gle for gingerbread cookies stamped with the Nordic Ware stamps. You do have to press down quite hard to stamp them.
Hi Sandie! I'm so glad you found the tips helpful and enjoyed the cookies! 🙂
Tried making these stamped cookies. Though the flavor was great I couldn't get the stamp image from disappearing after baking even though I chilled the dough overnight and for 15 minutes after stamping and before baking.
Hi Joe! Sorry the cookies didn't turn out how you expected. I'm not sure what stamps you're using, but I've found that some will leave crisper images than others. A few other things to try ... if you're refrigerating the cookies after stamping (instead of freezing like it says in the recipe), try refrigerating them for about 30 minutes. Also, make sure you're measuring the ingredients accurately, and check your oven temperature with a thermometer if possible. If the temperature is off, that could be part of the problem. Hope this helps!
What is the recipe for the glaze?
Hi Jeanette! The recipe for the glaze (icing) is included in the recipe card at the end of the post. 🙂
hi i was told that stamped cookie dough had no leveling in it or egg and urs has both
Hi Marylou! There isn't one type of dough that works for making stamped cookies, and a lot of recipes include eggs and leveaning ingredients. This recipe works great as long as you follow all the steps. Hope you give it a try 🙂
Hi There You say to make the dough ball, ‘golf ball’ sized. I have no idea what that would be! Can you suggest weight/cookie scoop size?
Hi, Barb! The diameter of a golf ball is 1.68 inches (42.7 mm), so a little bigger than 1 1/2 inches. You can eyeball it though, no need to measure precisely. Once you make a couple cookies, you'll have a good idea of how much dough you'll need. If the dough doesn't reach the end of the stamp when pressed add a little more. If there's too much, add a little less. Hope that helps!
Hi Ginnie, I just made a post under a comment that was awhile ago and thought you might see my question sooner if I reply here. I love your presentation on cookie stamps and just received 2 sets! They are quite pricey but plan on having them for a long time, Do you have a chocolate stamped recipe and also I’d like to paint the glaze on them—which glaze should I use so it gets hard for storage? Many thanks! Susan
Hi, Susan! I'm so glad you're enjoying the stamps. They're definitely an investment but worth it for something you'll use again and again. I don't have a chocolate sugar cookie recipe, but you might want to try this one: https://preppykitchen.com/chocolate-sugar-cookies/ I can't guarantee it will work, but it looks like the cookies hold a crisp edge, so I'd imagine that stamped impressions will hold, too. As far as glaze, the icing in this recipe will get hard for storage. I'd still recommend putting some parchment paper between layers of cookies when storing (that way they'll stay perfect), if you're a… Read more »
Good morning Ginnie! Many thanks for your quick response, I appreciate it! Have a Very Merry Christmas 🎄! Susan PS: I am perfectionist 🤣.
You're welcome, Susan! Merry Christmas to you and your family!
I made these and I followed the directions completely. The impressions did not stay sharp. If I make these again I would omit the egg. Did anyone else have this issue? Thanks!
Hi, Doris! I'm sorry the cookies didn't turn out how you'd hoped. I definitely wouldn't leave out the egg, because that adds moisture (the cookies might be too dry / crumbly otherwise), and it also helps them hold together and keep their shape. A few tips ... first, make sure you're starting with cold dough and try freezing the cookies for a bit longer before baking. Second, the cookie stamps you use can make a huge difference!! Some stamps don't create as sharp of cookie impressions and don't hold as well after baking. I found that cookies made with geometric… Read more »
Those look like fun to make and even better to eat!
You would have so much fun with them! And yes, the best part is that they're super delish, too 🙂
Hi Ginnie, I just made a gingerbread stamped recipe and the dough was very difficult to work with and won’t use it again. I found your site and saw your beautiful presentation and recipe. Do you have a chocolate version of the sugar cookie? Thank you for any information you can give me; I appreciate it. Merry Christmas 🎄 Susan
Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!
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