Hey Besties! I’m all about making beautiful cookies that taste even better than they look! And while I’m commonly using royal icing to decorate cookies, cookie stamps are one of my favorite ways to make designer cookies easily! Yet I’ve found that many cookiers struggle to achieve clean, crisp designs, don’t know how to use a cookie stamp or can’t find a recipe they love. So I’m here to help and change that for you! I share my recipes and my tutorial so you can see exactly how to use cookie stamps for delicious and beautiful cookies! Let’s jump in!
The Very Best Cookie Stamp Recipes!
I always give it to you straight, Besties! When I first started stamping, I could not find a recipe that worked well or met my flavor expectations. So I started creating my own that I can consistently rely on every time. And I firmly believe, it’s not good enough for a cookie to be pretty; It needs to taste equally as amazing! The other thing that was important to me is that I did not want to have to chill my dough. You’re busy, I’m busy, I just don’t have time for it and if I can create delicious cookies without needing to chill, I’m a happy cookier!
I now have a variety of cookie stamp recipes that require no chilling, are super simple and incredibly delicious. Like salted caramel? It’s one of our top sellers. Peanut butter? I’ve got you! Red velvet? Let’s go! You can find them all HERE, along with some of my simple drop cookie recipes. But today, we’re using one of my favorite flavors when I want an incredible vanilla stamped cookie! These go very fast around here, and I hope you love them too!
The secret ingredient is THIS baking emulsion. Seriously I could kiss whoever created this magical ingredient because it transforms vanilla cookies to WOW! Only a little bit is needed, but that’s all it takes. Trust me on this one, and you can thank me later!
The Best Vanilla Cookie Stamp Recipe
Ingredients
- 1 cup (227g) Unsalted Butter Chilled, cubed
- 1 cup (200g) Granulated Sugar
- 1 tsp (4g) Vanilla Extract
- 1/2 tsp (2g) Butter Vanilla Baking Emulsion LorAnn brand
- 1 Large Egg
- 1 tsp (5g) Baking Powder
- 1/2 tsp (3g) Salt
- 3.5 cups (470g) All-Purpose Flour
Instructions
- Preheat oven to 350 degrees F.
- We bake on our 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 butter vanilla baking emulsion, 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. Once the shiny spot in the middle of the cookie is gone, your cookies are ready.
- Let cookies set on cookie sheet until firm enough to transfer to cooling rack.
Notes
Cookie Stamping Technique
Now that you have the recipe, let’s talk more about, and watch, HOW to use cookie stamps for success! The stamp I’m using today comes from THIS small company, who I love to support. They have the most amazing cookie stamp designs! I personally keep slowly adding to my collection! And specifically, today’s design is this Spiral Wreath stamp, which I love because I can add a delicious filling to the center! If you don’t see it in their Amazon shop, it may be sold out. But they usually always have stock available in their ETSY shop HERE! They are the most amazing small business and I’m so thankful for their amazing cookie stamps!
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. 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!
Cookie Filling
I LOVE this specific stamp design because it gives me a perfect reservoir to add a delicious filling! I almost always use chocolate or royal icing, just depending on the flavor I’m after. Some cookiers like to use jam as filling as well!
In today’s set, I used Walmart’s Great Value almond bark for my melting chocolate. It’s super easy to work with and our customers love the flavor.
We also filled the other half of our cookies with vanilla royal icing. If you need a great royal icing recipe, you can find exactly how we make all of our royal icing HERE!
How To use cookie stamps – Instructional Video!
To see exactly how I stamp my cookies, how I fill them and how they all turned out, you can find the video HERE!
Ready to get stamping?
I hope this recipe and tutorial has been helpful for you to learn how to use cookie stamps! It is seriously so simple and yet no one will believe you made them yourself, from home! It’s so fun to make fun flavors and so many beautiful stamp designs. 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!
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