We love all forms of beautiful cookies around here and using cookie stamps is one of our favorites! I’m excited to be sharing our lemon cookie stamp recipe to our growing list of cookie stamp recipes! These lemon cookies are soft, chewy, flavorful and hold the cookie stamp design beautifully! As we inch closer to spring, it seemed like the perfect time to share this delicious flavor. I know we’ll be making a lot of these for our customers this spring and summer for all kinds of fun occasions. Whether you’re new to cookie stamping or not, I’m here to set you up for success with this recipe to set your cookies apart from all the rest! Let’s jump in!
Cookie Stamp Recipes
Before we get into the technique and recipe, I want to let you know that our go-to cookie stamp recipes for vanilla and chocolate cookies are available for you as well! You can never go wrong with those; they are SO delicious, and those posts go into great detail about cookie stamping too. If stamping is new to you, I encourage you to read THIS post. That said, we will cover everything you need to know to make these delicious lemon cookies here today! But also know we will continue to add more recipes so you may want to subscribe to receive our newsletter so you never miss out on a new recipe!
I prefer the NordicWare cookie stamps for their quality, ease of use and price. I love that I’ll be able to pass these along to my daughter or grandkids to use as well. For today’s cookies I used THIS 3-piece set. I love all the sets we have, but I couldn’t resist this citrus set for this lemon flavor! It’s slightly embarrassing to admit how excited I get when a new set of cookie stamps arrive!
How to Use a Cookie Stamp
It’s a valid question and fortunately, I can have you successfully stamping in no time! It all starts with following the super simple recipe below and for best results, chilling your dough for at least 3 hours. Now if you’ve been here before, you know all my cutout cookie recipes are no-chill and we love it that way! But when we’re trying to achieve crisp designs in our cookies, chilled dough makes a difference.
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. 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!
Your cookies are now ready to bake!
Lemon Cookie Stamp Recipe
You can’t go wrong with vanilla or chocolate, but this lemon is perfection! Its flavor is crisp, refreshing and oh so yummy! Happy stamping and enjoy!
Lemon Cookie Stamp Recipe
- 1 cup (226 g) Unsalted Butter Room Temperature
- 1.5 cups (300 g) Granulated Sugar Reserve half cup (100g) for rolling dough
- 1.5 tsp (7.5ml) Lemon Baking Emulsion (I use LorAnn's brand)
- 1 Large Egg Room Temperature
- 1.5 tsp (6 g) Baking Powder
- 1/2 tsp (3 g) Salt
- 3 cups (360 g) All-Purpose Flour
- Optional: Yellow Gel Food Coloring
- Preheat oven to 350 degrees F.
- I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
- In your mixer bowl (or large bowl with hand-mixer) cream butter and 1 cup (200 g) sugar until smooth, at least 2 minutes
- Beat in lemon emulsion and egg. Optional: add a couple drops of yellow 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.
- For crispest stamping designs, chill dough for at least 3 hours.
- Roll dough into balls slightly larger than golf ball size.
- Roll dough balls in granulated 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.
To Decorate or Not?
These cookies are definitely beautiful enough to stand on their own and will always be a crowd pleaser! However, if you want to dress them up a bit, you could add simple sanding sugar or dry dust with edible luster dusts too! We added sparkle to our chocolate stamped cookies HERE with gold luster dust! Just a couple ideas if you want your cookies to be extra fancy!
I hope you enjoyed this post and recipe all about cookie stamp recipes! Make sure you’ve subscribed to receive our weekly newsletter! Never miss out on a new recipe, technique, product recommendation, or Featured Baker! Happy Baking, Besties!
Sign up to receive my newsletter!