Hello again and welcome back to another exciting post to up your cookie game! Today I’m not only sharing my chocolate cookie stamp recipe, but we are getting FANCY too! You know I’m all about sharing recipes and techniques to create amazing cookies that don’t require a pastry chef degree, although it never hurts! Not long ago, we dove into cookie stamping and I shared my vanilla cookie stamping recipe, along with my tips for stamping success. That post can be found HERE. It ended up going a bit viral and I received so much feedback that people want more! Ask and you shall receive, so here we are! Read on to learn not only how to make delicious chocolate stamped cookies but how we can take them up another level!
Cookie Stamps
I love Nordic Ware cookie stamps because of the quality, price and variety of designs. For this post, I used two sets of cookie stamps again, to show some variety and we’ll talk more about the differences in these styles. THESE snowflake stamps are so fun for the season, I had to use them again. For the second set, I’m just in love with THESE geometric shape stamps. Both sets products beautiful. stunning designs, but there is a key difference and a reason I wanted to highlight both. The snowflakes are a stamped design within the face of the cookie. Whereas the geometric stamp designs encompass the entire face of the cookie. I point this out because it affects the overall shape of the cookie and decorating options if you choose to do any decorating.
Cookie Stamping Technique & Tips
Once your dough is ready, you will roll it into balls slightly larger than golf balls, or about 1.5″ in size. Don’t worry if they look huge, as any excess will be trimmed off. And actually, having more excess around the rim can aid in removing the dough from the stamp if it does stick. Don’t worry, they peel off cleanly if you need to peel them off the stamp. Then, roll your dough balls in granulated sugar, which helps the dough release from the stamp.
I worked over wax paper and baked on parchment-lined cookie sheets. You will then simply center the stamp over the ball and press down until you see the dough coming out around the edges of the stamp. Note that when working with chilled dough, it takes a little extra muscle since the dough is harder. Note that the dough may release from the stamp or may stick when you lift up. If it does hold onto the stamp, simply peel it off from one side and they release easily. They will look like this!
Now you will trim the excess dough off from around the cookie. This can be done in a couple different ways. You can use THESE to easily trim around the cookie. OR, if you have a round cookie cutter in a 2.75″ size, you can place right over the stamped cookie dough and cut off the excess that way. They will look like this!
All the cookies turned out amazing! Here are a couple pictures from both batches, before I added some more dazzle! Could you stop here? Absolutely, they are beautiful (and delicious)! But I wanted to offer some additional options should you want to be a little extra!
All That Sparkles
With my vanilla stamped cookies, I adorned with some sanding sugar which gave them some extra sparkle. But with these chocolate canvases, I decided to bust out the gold luster dust for some easy and fun dry brushing! If you’re not familiar with luster dust, get ready to live. Edible luster dusts can be just what you need to add that unique touch to baked goods and a TINY amount goes a LONG way, especially when you’re dry dusting. For today’s batches, I used THIS super gold luster dust, which I love. They do have more than 60 colors and you will become obsessed with how fun and pretty these are!
A quick word about luster dusts, please only use products that specifically say “edible”. I consistently use Bakell edible products because their ingredients are food-grade compliant. There are many products out there and some are only classified as “non-toxic”, which you should avoid if consuming.
As far as technique, I literally just use my brushes that I reserve for cookie decorating and with a tiny amount on the brush, you brush it on the cookie. HERE is a good brush set you can reserve for baked goods in your kitchen. I usually put a tiny bit of powder in the cap and just dab my brush to get powder and then brush on the cookie. You can go as subtle or as bold as you’d like with dry brushing. It’s very fun and relaxing to add some bling to your cookies and it’s sure to WOW your family and friends!
For the snowflake cookies, I used a small brush to highlight the design. And for the geometric cookies, I used a fan brush and literally swept the brush across the entire surface to give it that amazing shimmer! It only takes the tiniest mount of luster dust to achieve these looks. With all the colors available, let your imagination run wild!
Chocolate Cookie Stamp Recipe
Regardless of whether you enjoy these stamped cookies plain, or decide to add some shimmer, I hope you love them as much as we do! They are definitely a conversation starter and will be stunning on your holiday cookie platters!
Chocolate Cookie Stamp Recipe
Ingredients
- 1 cup (226 g) Salted Butter Chilled, Cubed
- 1 cup (200g) Granulated Sugar
- 1 Large Egg Chilled
- 1 Tbsp (15ml) Vanilla Extract
- 1/2 cup (46g) Dutch Process Cocoa Powder
- 2 tsp (9.58g) Baking Powder
- 2.5 cups (340g) All-Purpose Flour
- 1 tsp (5g) Espresso Powder
Instructions
- I use butter straight out of the fridge, cubed for easy mixing.
- Preheat oven to 350 degrees F.
- I bake on my favorite perforated baking mats to eliminateany chance of spread, for even baking and pretty undersides of our cookies!
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, about 1-2 minutes.
- Beat in vanilla and egg
- In a separate bowl. combine the cocoa powder, flour, baking powder and espresso powder. Add to wet mixture a small amount at a time.
- Mix until dough is pulling away from the sides of the bowl
- Chilling the dough is not necessary! Although, you're welcome to chill your dough if you prefer. You'll achieve perfect designs regardless of whether you chill this dough or not.
If using a wooden cookie stamp:
- I usually divide the dough into 3 chunks and roll out each onto a floured surface, use my Joseph Joseph rolling pin to roll to 1/4" thick.
- 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 8-9 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
If you found this post helpful, make sure to subscribe so you don’t miss out on future techniques, inspiration, Featured Bakers, product recommendations, cut out cookie recipes and drop cookie recipes! Happy Baking, Besties!
Can these be made gluten-free?
I have not attempted these in a gluten-free version.