Hey Besties! One of my all-time most popular cutout cookie recipes is now available for stamping! Cookie stamping is my favorite way to make stunning designer cookies without picking up a decorating bag. They are super simple, quick, delicious and beautiful! When I need cookies that stand out from the rest and need something quick, I always look to my cookie stamps. No one ever believes these cookies were made from home! And shhh…no one needs to know how simple they are to make! I’m sharing my funfetti cookie stamp recipe, all my tips and a quick video to see just how easy they are to make! Let’s go!
Cookie Stamp Recipes
In my kitchen, it’s not enough for a cookie to be pretty, it needs to taste even better than it looks. And when I first ventured into cookie stamping, I quickly found myself disappointed in the recipes that were available. So I started making my own and thousands of you have fallen in love. As with all my recipes, no chilling is needed, and these cookies capture the most intricate designs. So if cookie stamping is new to you, I’m confident you’re going to love how quick, easy and yummy these are to make!
Today we’re covering my funfetti cookie stamp recipe, but if you want another flavor, you’ll find all of them consolidated HERE. Pick a flavor, and I dare you to pick one favorite; they are all SO yummy!
Incredible Funfetti cookie flavor
Maybe I licked too many cake beaters as a kid, but I can’t get enough of this flavor! Many cookiers actually use my Funfetti cutout cookie recipe as their standard recipe, it’s that good! And now the same incredible flavor and soft texture is available for stamping! The secret ingredient to this recipe is THIS flavoring. It’s a flavor that I always have in stock in my pantry and use it in other recipes as well. I buy the bigger bottle, but if this is your first time using this flavor, it makes sense to start with that small bottle. A little goes a long way with this flavoring!
Today’s cookie stamps
With Valentine’s Day around the corner, I wanted to bake some pretty cookies to send to my son at college. He’s a big fan of my funfetti cookies so I knew this would be a winner. I love to buy my cookie stamps from THIS small company, which has SO many beautiful designs. Today, I’m using THIS “Love You” stamp and THIS latte art design. Perfect year-round, but a couple of my favorites. If any of your favorite cookie stamp designs are out of stock or you don’t see them in their Amazon shop, they also have an Etsy shop HERE, which is always stocked with all of their designs.
Wooden Cookie Stamp Technique
When I’m using any of their wooden stamps, I roll out my dough, just like if I were making cutout cookies. And then simply dip my stamp in loose flour after every 1-2 cookies, and stamp down into my dough. Pro tip: For your first stamp, run water over your wooden stamp and towel dry so your flour has some moisture to stick to. You don’t need to press very hard to get a beautiful impression. From there, I use a round cookie cutter to cut my dough and then bake on top of my favorite perforated baking mats. These magical mats eliminate any change of cookie spread and leave pretty pattern on the bottom of my cookies. Bake at 350F for 7-8 minutes (for a soft cookie) and they are done! You can bake longer if you like a crispier cookie.
Here are a couple pics of what my cookies looks like once stamped and going into the oven!
To see exactly how I stamp my cookies and how they turn out, you’ll find a quick video HERE!
The Funfetti Cookie Stamp Recipe You’ll Love!
I hope you love this recipe as much as my family, friends and customers do. I’m excited to have another cookie stamp recipe flavor available in my collection for you. And I can’t wait to hear your feedback!
The Incredible Funfetti Cookie Stamp Recipe!
Ingredients
- 1 cup (227g) Unsalted Butter Chilled, cubed
- 1 cup (200g) Granulated Sugar
- 1 tsp (5ml) Vanilla Extract
- 1/2 tsp (2.5ml) Cake Batter Flavoring LorAnn brand
- 1 Large Egg Chilled
- 1 tsp (5g) Baking Powder
- 1/2 tsp (3g) Salt
- 3.5 cups (450g) All-Purpose Flour
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 cake batter flavoring, vanilla and egg, until combined.
- In a separate bowl, combine flour, baking powder and salt. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius! If you prefer thicker cookies, you'll just want to adjust your baking time.
- I dip my stamp in loose flour and tap off the excess. I re-flour my stamp after every 1-2 cookies.
- Use the cookie stamp to gently press down into the dough to create the design.
- You can use a cookie cutter before or after stamping (depending on style) to cut your dough.
- Bake at 350 degrees for 7-8 minutes for soft, chewy cookies or bake longer for a crispier cookie.
- Let cookies set on cookie sheet until firm enough to transfer to cooling rack.
Notes
Happy Stamping!
I hope you’re excited to try this funfetti cookie stamp recipe! It is seriously so simple and yet no one will believe you made them yourself, from home! Cookie stamping is so fun and since these stamps are such great quality, I look forward to using them for decades to come! Designer cookies don’t have to be difficult or take forever! And I hope this makes it easy for you!
And I hope you’ll share your work, comments and questions in our Bestie community HERE!
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