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

FAQs

How to use sugar cookie stamps? ›

Dip your stamp into flour and tap off the excess. Press the stamp straight down in the center of the ball of dough until you just start to see the dough on the sides (that way you know the whole design has been transferred to the dough) and gently lift up, rocking the stamp just slightly as you lift away.

The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

Leave room between the cookies as they will spread out when the cookie stamp is applied. 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.

Almond Extract: For a twist on the traditional sugar cookie flavor, try adding a small amount of almond extract. Start with 1/2 teaspoon and adjust according to your preference. Citrus Zest: Incorporate the zest of citrus fruits like lemon, orange, or lime into the dough. The zest adds a bright and refreshing flavor.

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!

Bake cookies on parchment paper: Sometimes greasing a baking sheet can cause sugar cookies to spread. Instead, use parchment paper to prevent sticking and help the cookies keep their shape. Don't let the dough get warm. Notice the dough needs to be chilled for at least 2 hours.

Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.

While this may vary based on the recipe, chilling the dough is an excellent way to combat soft dough and keep it from sticking to the stamp.

You can add shapes, patterns, letters or numbers … whatever suits your party or holiday. I considered using polymer clay to make the cookie stamps, but it's not marked as “food safe.” Instead, I used the polymer clay as the mold and food-grade silicone putty to make the actual stamp — no fuss, no odor, and easy to use.

What to use in place of a cookie stamp? ›

Pasta is one of those dishes you can make for a hearty Christmas spread, but they can also be used to stamp lovely patterns into cookie dough. Penne, rotelle, and ribbon pasta are just some great examples to use for imprinting due to their unique shapes.

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.

Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked. Generally speaking, the critical moment is when you combine dry ingredients with wet ones, especially if you're bringing together components of differing temperatures and textures.

The ingredients you used could be the culprit – using different sugars, melted butter, baking powder or baking soda can alter a cookie's texture and taste.

Using cookie stamp, center over ball and push down until dough starts to squeeze out around stamp. Slowly lift/remove stamp. If desired, trim any excess dough around the stamped design. Bake at 350 for 12-13 minutes.

Place your stencil on the cookie, holding it firm with magnets or a stencil holder (as shown in the video). If you have the icing in a bag, pipe a generous amount on it. If you are using a palette knife, scoop it on. Start 'scraping' it off.