Cardamom Sugar Cookies • easy cookie stamp recipe! (2024)

FAQs

How do you use cookie stamps on sugar cookies? ›

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. Most cookie doughs, including this one, are a little sticky. That's expected.

3) Flour is your friend.

Dip the cookie stamps into flour, then press them into the dough. If the stamp sticks, sprinkle extra flour over the dough before pressing down. It's easier to remove excess flour than to scrape out stuck-on dough!

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Once the cookies have been cut, remove the excess dough so the cookies have room to expand when pressed upon. Flour the stamp, center it on the dough and push down with the most pressure on the more solid parts of the stamp. The stamps are made of alder wood and have a grain. Too much pressure can split the grain.

For crispest stamping designs, chill dough for at least 3 hours. Roll dough into balls slightly larger than golf ball size. Using cookie stamp, center over ball and push down until dough starts to squeeze out around stamp. Slowly lift/remove stamp.

The Best Ways to Use a Cookie Stamp

The first is to evenly portion the dough into balls and apply the stamp to each with even pressure. Rosenkrantz says "walnut-sized dough balls, about 1-1 ½ inches" are an excellent place to start.

I have always used Betty Crocker cookie mix, either sugar cookie or peanut butter, with absolutely no problems. Mix up the dough, roll it into balls, dip the stamp into sugar, stamp and bake. Oh yeah, stamp in sugar first. But, my demo also used the stamp as soon as they came out of the oven when they were still hot.

There will be a slight difference in how baked goods turn out depending on whether butter or shortening is used. Shortening traps more air bubbles and has a higher melting point than butter, so recipes using shortening tend to produce baked goods with more lift and that hold their shape during baking.

Baked goods made with shortening are typically softer and more tender than those made with butter. They also tend to be slightly taller, as it has a higher melting point and doesn't spread as much.

“Out-of-date baking powder or baking soda will cause your cookies to spread so much that they all bake together,” explains Dawn. Because nothing is helping the cookies puff up, there's nowhere for them to go but out!

What can I use if I don't have a cookie stamp? ›

A standard drinking glass with about a 3-inch opening is a great stand-in for cookie cutters.

When finished stamping your cookies, clean the face of your stamps with hot water and a soft brush to remove all traces of butter. Your cookie stamps may be hand-washed like any dish, just don't soak them. Let them air dry completely and store in a sealed container.

How to Package Cookies for Mailing. Use a durable, rigid box or empty tin as a mailing container. Place bubble wrap in the bottom of the container, then line the container with aluminum foil or plastic food wrap that is large enough to wrap over the cookies when the container is full.