Hey Besties! Coming in hot with the latest in our stamped cookie recipe collection! If you are looking for the easiest way to bake designer cookies, welcome to cookie stamping! You won’t believe how simple they are to make and no one will believe you made them yourself! And here’s the secret…I give you ALL the details on exactly how to make these successfully! And, you always have free access to all of our fun flavored cookie stamp recipes! These recipes have been perfected to perfectly capture all your favorite stamp designs while still making sure they are as delicious as they are pretty! Today, I’m featuring our chocolate mint cookie stamp recipe! If you like Thin Mints, you’re going to LOVE these soft chewy and beautiful cookies! Let’s go!
How To Use A Cookie Stamp
If cookie stamping is new to you, let’s recap with a quick 101 on how to use cookie stamps! We use both metal and wooden stamps for our cookies but have different stamping techniques depending on the kind of stamp. Both are very straightforward but good for you to know, especially if you’re picking out a new stamp!
When using metal stamps. you’ve got a couple options for how you stamp! The method we commonly use, I walk through in THIS post. You’ll essentially be rolling your dough into oversized balls, coating with granulated sugar and then stamping down to create your design. This results in thicker, larger cookies. Alternatively, you can also roll out your dough and stamp like we do with our wooden ones.
For today’s reindeer cookies, we’re using a wooden cookie stamp. These cookies end up being 2.5″ in size and we roll them to 1/4″ thick. They are still soft and chewy, or you can bake longer for a crispier cookie. All of our recipes work with all kinds of stamps and perfectly capture your designs!
Now that you know the differences between stamps and the cookies they create, let’s get into this chocolate mint cookie stamp recipe!
Our Favorite Wooden Cookie Stamps
I LOVE supporting this small business that creates these beautiful wooden cookie stamps. They have both an Etsy shop and Amazon shop so you have options! Although I will say, they have a more extensive collection in their Etsy shop and stamps are more commonly in stock. If there’s a stamp you’re looking for in their Amazon shop but it’s out of stock, try their Etsy shop.
THIS is the beautiful reindeer cookie stamp we’re using today! It’s so pretty and I love the intricate details of the antlers on the reindeer!
- 2.5 inch (6.5 cm) in diameter
Let’s Bake With Cookie Stamps!
You’ll start by preparing and rolling out your dough, following the recipe and instructions below. It’s a very simple and straight forward recipe. We roll these cookies to 1/4″ thick before stamping. You’re welcome to roll yours thicker but will need to adjust baking times accordingly. I use my Joseph Joseph rolling pin that does the measuring for me!
Then you’re simply going to dip your stamp in loose flour, making sure you’re getting the recessed parts as well. Then gently tap off excess and stamp your dough. I re-flour my stamp after every 2-3 cookies. Here is what they will look like when stamped in the dough!
Then you’ll use a 2.5″ round cookie cutter to cut the cookies out of the dough. We always use either perforated baking mats or Reynolds parchment sheets for all of our cookie baking. In our experience, many brands of parchment paper can contribute to cookies spreading. Here is what they’ll look like before going into the oven!
And here they are fresh out of the oven! Yes, your house is going to smell like chocolate mint. It’s glorious! Give the cookies a couple minutes to cool before transferring the to a cooling rack to cool completely. Now they are ready to enjoy, package, share, or gift!
Chocolate Mint Cookie Stamp Recipe
The big moment has come…cookies that’ll make a Girl Scout nervous! We LOVE these cookies and our bakery pumps out a whole lot of them during the holiday season! Me? I’ll eat them year-round, but I try to keep some things special for the holiday season.
This chocolate recipe is a dream to work with. It’s easy to prepare, no-chilling necessary, has zero spread and perfectly holds your cookie stamp designs! Based as instructed, they are soft, chewy and taste like a brownie!
If you’ve been here before, you know we LOVE many of the LorAnn emulsions for baking. And THIS peppermint baking emulsion is absolutely one of my top faves. And it is what gives this recipe that perfect chocolate mint flavor. We go through a lot of this flavor, especially during the holiday season! And since I’ve started adding it to my daily protein shakes, but that’s a story for another day.
Let’s talk about cocoa powder for a moment; I prefer to use Dutch processed baking cocoa. Dutch processed cocoa powder has a slightly higher pH and a much darker color. While sometimes you can use them interchangeably, there is a rule of thumb that I find helpful. When a recipe calls for baking soda, use natural cocoa powder. Conversely, when a recipe calls for baking powder, use Dutch processed cocoa powder. Dutch processed cocoa powder is not as readily available as regular cocoa powder. However, I always use the Ghirardelli brand Dutch processed cocoa powder and find it at Walmart.
And let’s talk about espresso powder for a moment too! You may not realize it, but espresso powder is a common ingredient in chocolate baked goods. It really helps enhance the chocolate to give a fuller, richer flavor. And I can promise you, you will not taste a hint of coffee! I can also assure you; this amount of espresso powder will not have your kids bouncing off the walls. I’m personally extremely sensitive to caffeine and would get very ill if I drank a cup of coffee or (gasp!) a can of Coca-Cola! All that said, you can omit the espresso powder if you’d prefer; you just won’t have as deep of a rich chocolate flavor.
Without further ado, here is the recipe you’ve been waiting for! I hope you love these cookies as much as we do!
The Best Chocolate Mint Cookie Stamp Recipe
- 1 cup (226g) Salted Butter Chilled (cubed)
- 1 cup (200g) Granulated Sugar
- 1 Large Egg Chilled
- 1 Tbsp (15ml) Peppermint Emulsion I use LorAnn brand
- 1/2 cup (46g) Dutch Process Cocoa Powder
- 1 tsp (5g) Baking Powder
- 2.5 cups (340g) All-Purpose Flour
- 1 tsp Espresso Powder
- I use butter straight out of the fridge, cubed for easy mixing.
- Preheat oven to 350 degrees F.
- I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day. Reynolds is my favorite brand to eliminate any spread.
- In your mixer bowl with paddle attachment, cream butter and sugar until smooth, about 1-2 minutes.
- Beat in peppermint emulsion 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 wooden cookie stamps:
- 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.
- Dip your stamp in loose flour and gently tap off 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 8-9 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
We’re so excited to offer these to our bakery customers this season as one of their favorite returning flavors! I hope this post and chocolate mint cookie stamp recipe has inspired and motivated you to make some of your own this season!
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