Hey besties! I’m so excited to share this latest recipe for these flavorful and beautiful stamped cookies! We have an ever-growing collection of flavors available for you to decide which is the best cookie stamp recipe for you! People never believe how easy these are to make or that they are homemade. But seriously, anyone can make these, thy are so simple and so delicious! When you want cookies that impress or stand out, look no further! And then you can sit back, smile and enjoy all the compliments on your cookies! This latest vanilla almond cookie stamp recipe brings back the flavor of the original bake shops! Let’s jump in!
Intro To Cookie Stamps
Cookie stamping may just be the easiest way to create designer-looking cookies with virtually no special skills. 😆 If you can put together a simple dough recipe, make balls and then stamp them down, you can make these cookies!
If you’ve been here before, you’ll know that the Nordic Ware cookie stamps are my go-to for their quality, designs and price. Although I do have some other brands I’m testing soon, so stay tuned! But today we’re using my favorite year-round Nordic Ware stamp. It’s just SO pretty and SO versatile, it’s perfect for any occasion. It comes from their geo cast set, which you can find HERE. I just adore the design it makes and with this recipe, you get crisp, clear designs!
How To Use A Cookie Stamp
If you’re an experienced cookie stamper, feel free to jump down to the delicious vanilla almond recipe below! But if you’re new to stamping. let’s break it all down so you can get stamping successfully! As I shared earlier, anyone can make STUNNING cookies with stamps. And by following these tips, you’ll have fun making beautiful cookies!
Using any one of our stamp recipes, you’ll want to chill your dough, as directed in each recipe, to achieve the best crisp designs. While all of our cutout cookie recipes are no-chill, chilling the dough for these stamped cookies helps achieve the beautiful designs you’re after.
Once your dough is ready, you will roll into balls slightly larger than golf balls. Honestly, you’re going to trim the excess off after stamping anyway and add it back to your dough, so don’t worry about making them too big or wasting dough. You will then roll them in granulated sugar, which makes it easier for the dough to release from the stamp. For this vanilla almond recipe, I also dipped my stamp in granulated sugar before stamping.
I work over wax paper and bake on parchment-lined cookie sheets. You will simply center the stamp over the ball and press down hard. You will see the dough coming out around the edges of the stamp and that is okay, don’t worry! Note that when working with chilled dough, it takes a little extra muscle since the dough is harder. When you lift up, the dough may release from the stamp or may stick; again, no worries. If it does hold onto the stamp, simply peel it off carefully from one side and return it to your cookie sheet. This is one of the reasons I encourage you to purposely make your dough balls big; it gives you a lip to hold onto to peel the cookie off the stamp, if needed.
Now you’ll want to trim the excess off and there are a couple easy ways to do this! If you have a circle cookie cutter about 2.75″ in size, you can simply place this over the stamped cookie dough to trim the excess off. If you don’t have the right size circle cutter, I recommend THESE. I use them anytime I’m hand-cutting dough and they work great!
This what they’ll look like after stamping and removing the excess dough!
Cookie Stamp Recipes
With so many amazing flavors to choose from, I could never pick the best cookie stamp recipe for everyone! Which is why you always have options available to you, HERE. Vanilla, chocolate, lemon, peanut butter, knock yourself out.
Today, we’re sharing this vanilla almond cookie stamp recipe which brings a warmth and nostalgic flavor of grandma’s cookies. If you’re looking for that traditional bakery shop flavor, this is your answer! The secret ingredient is THIS bakery emulsion!
Many people shy away from almond flavor because they are concerned about potential allergens. I’m happy to report that this almond baking emulsion is not made with any nut allergens, according to the brand. So, you can enjoy the flavor without worry!
These cookies are always a crowd pleaser with our family, friends and customers. Many people don’t realize it’s the almond flavoring that they’ve been missing out on! I hope you love this recipe too! Happy stamping and indulging!
Vanilla Almond Cookie Stamp Recipe
Ingredients
- 1 cup (226 g) Unsalted Butter Chilled, Cubed
- 1.5 cups (300 g) Granulated Sugar Reserve a half cup (100 g) for rolling dough if using metal stamp.
- 3/4 tsp (3.75 ml) Vanilla Extract
- 3/4 tsp (3.75 ml) Almond Baking Emulsion (I use LorAnn's brand)
- 1 Large Egg Chilled
- 1 tsp (5 g) Baking Powder
- 1/2 tsp (3 g) Salt
- 3 cups (400 g) All-Purpose Flour
- Optional: Gel Food Coloring
Instructions
- Preheat oven to 350 degrees F.
- I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in almond emulsion, vanilla extract and egg. Optional: add a couple drops of gel food coloring during this step.
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
If using wooden cookie stamp:
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. I make our cookies 1/4" thick and use my Joseph Joseph rolling pin which does the measuring for me – genius!
- I dip my stamp in loose flour and tap off the excess. I re-flour my stamp after every 2-3 cookies.
- Use wooden stamp to gently press down into the dough to create the design.
- Use a round cookie cutter to cut the dough and place on parchment-lined cookie sheet.
- Bake at 350 degrees for 7-8 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
If using a metal cookie stamp:
- Roll dough into balls slightly larger than golf ball size.
- Roll dough balls in granulated sugar. Dip stamp in sugar.
- Using cookie stamp, center over ball and push down hard. Dough will squeeze out around stamp. Slowly lift/remove stamp.
- If dough sticks to stamp, use a lip of the dough to carefully peel the cookie dough off the stamp and place on cookie sheet.
- Trim any excess dough around the stamped design, using a circle cookie cutter or pen blade for baking.
- Bake at 350 for 11-12 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
To Bling Or Not To Bling?
These cookies are stunning just as they are, out of the oven! However, I know some of y’all love to be a little extra. I have found that adding sanding sugar or dry brushing an edible luster dust gives that perfect amount of sparkle. We added sparkle to our chocolate stamped cookies, HERE, with gold luster dust and they are dazzling!
I hope you enjoyed this post and recipe all about our newest cookie stamp recipe but also picking your best cookie stamp recipe! Make sure you’ve subscribed to receive our weekly newsletter! Never miss out on a new recipe, technique, product recommendation, Featured Baker and free printables! Happy Baking, Besties!