Hey Besties! I’m back to share one of my favorite recipes just the as the temps start cooling down! You’re definitely going to want this one to add to your holiday collection! And listen, these are SO easy to make! This cinnamon spice cookie recipe combined with your favorite cookie stamp is the easiest way to make designer cookies at home! No one will believe you made these! And the flavor is so delicious, it will have everyone coming back for more. If you’ve used cookie stamps before, you know what you’re doing! But if they are new to you, I break it all down for you below. Anyone can make these cookies, seriously. We’re excited to offer these in our bakery this year and know we’ll be making them on repeat! Let’s go!
Intro To Cookie Stamps
If you’re a seasoned stamper, scroll on! But if you’ve never used a cookie stamp, let’s do a quick intro! Cookie stamps generally come in metal and wood designs, and we regularly use both kinds with our recipes. We use completely different techniques, depending on the type of stamp we’re using, but both techniques are very simple and result in beautiful cookies. We’ll cover both techniques here, so you’re all set for success.
Let’s talk about the differences in the cookies that these two kinds of stamps produce. When we use a metal stamp, we use THESE. They come in several different designs, are great quality and are simple to use. But these produce a larger, thicker. chewier cookie just given the size of the stamp and technique. In comparison, the wooden cookie stamps we use come from THIS shop. They have an extensive collection of intricately designed and carved stamps. These cookies are smaller in size (2.5″), are thinner but still chewy. I share these details with you so that you can be informed on the differences between the cookies each stamp makes. They both produce stunning designs but are quite a bit different in size. Here is a photo of the cookies side-by-side for perspective.
So go ahead and select your favorite stamp design and know that you will have success with either type! When making stamped cookies, the recipe you use makes or breaks your cookies. And I’m happy to share that our recipes have been perfected for use with cookie stamps to perfectly capture even the most intricate designs. Quick, fun, beautiful and delicious…what more could you ask for?
Today’s Cookie Stamps
For educational purposes, I used one metal stamp and one wooden stamp so we can walk through each technique together. The metal stamp we used came from THIS collection, that we use frequently during the winter months. We have many of those in Minnesota!
- Set of 3 cast aluminum stamps with wooden handles. Hand wash only. Never submerge wooden handles in water. Wipe clean.
And for our wooden stamp, we used THIS one which I am so excited to use for our bakery this winter! I continue to add more and more of their stamps to my collection. I will also add that they have an even larger collection, including larger stamps, in their Etsy shop HERE. I love supporting their small family business and they make such beautiful products that will last for decades. My daughter already knows she’s getting my cookie stamp collection someday!
How To Use Cookie Stamps
Let’s get to the fun part! And I hope you’re hungry because they are going to be ready pretty quick! Let’s start with the metal cookie stamp technique first.
How To Use a Metal Cookie Stamp
Regardless of which type of stamp you’re using, you’re going to make the dough the exact same way, using the recipe below. Then you’re going to roll your dough into balls slightly larger than a golf ball and roll in granulated sugar. This is going to help the dough release from the stamp. Dip your stamp in loose granulated sugar as well before stamping each cookie. Here are our dough balls!
Center the stamp over the dough ball and push down hard. The dough will squeeze out around the stamp edges and that’s okay! Slowly lift/remove the stamp. You should be left with a stamped cookie, but if the dough sticks to the stamp, just use the lip of dough around the edge to gently peel it off the stamp. Here are the cookies freshly stamped.
Now I use a cookie cutter or pen blade to trim the excess off around the design. And then place on our parchment-lined cookie sheet. We use Reynolds parchment because we’ve found cheaper brands of parchment can lead to cookie spread. Here are our cookies ready to go into the oven!
Since the metal stamp cookies are larger and thicker, these baked for 12-13 minutes. And here they are after baking!
How To Use A Wooden Cookie Stamp
Alrighty, let’s bake some cookies with our wooden stamp! So for this technique, you’re going to roll out your dough first. I roll out my dough on a floured piece of wax paper. And I lightly flour my Joseph Joseph rolling pin, which does the measuring of the dough thickness for me. Genius! I roll my dough out to 1/4″ thick. You can go thicker but will need to adjust your baking times a bit.
Then dip your stamp in loose flour, tap off the excess and stamp down on your dough. This technique requires much less pressure. I re-flour my stamp after every 2-3 cookies. Here is our dough freshly stamped!
Now I use a cookie cutter or pen blade to trim the excess off around the design. And then place on our parchment-lined cookie sheet. In case you skipped the metal stamp section, I shared that we use Reynolds parchment because we’ve found cheaper brands of parchment can lead to cookie spread. Here are our cookies ready to go into the oven!
These are significantly thinner and smaller than the metal stamp cookies, so these bake for 7-8 minutes. You can, of course, bake longer if you prefer a crispy cookie. And here they are fresh out of the oven!
That’s all there is to it! It’s very simple and once you make them once, you get faster every time. It’s fun to collect and make different stamp designs and no one will believe you made these!
Cinnamon Spice Cookie Recipe
Without further ado, here is the cinnamon spice cookie recipe you’ve been waiting for! We LOVE this recipe, especially in the cooler holiday months and for Valentine’s Day too. These are perfect paired with a cup of cocoa, tea or coffee. But you should also know that you have options! You can find several other cookie stamp recipe flavors HERE and they all work just as well with your designs.
Cinnamon Spice Stamped Cookie Recipe
- 1 cup (226g) Unsalted Butter Chilled
- 1 cup (200g) Granulated Sugar
- 1 Large Egg Chilled
- 2 tsp (10ml) Cinnamon Spice Baking Emulsion I use LorAnn's brand
- 3.5 cups (476g) All-Purpose Flour
- 1 tsp (5g) Baking Powder
- 1/2 tsp (3g) Salt
- 1 tsp (3g) Cinnamon
- Preheat oven to 350 degrees F.
- I use Reynolds parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
- In your mixer bowl, cream butter and sugar until smooth, at least 2 minutes
- Beat in cinnamon spice emulsion and egg.
- In a separate bowl, combine baking powder, salt, flour and cinnamon. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- 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 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 12-13 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
I hope you love this cinnamon spice cookie recipe as much as our family, friends and customers do! I’d love to hear your feedback! We also have a private Facebook group to share your feedback and connect with our baking besties! You can join HERE!
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