Hey Besties! We’ve added to our collection of perfect Nordic Ware cookie stamp recipes and I’m so excited about this one! Today I’m sharing my peanut butter cookie stamp recipe and I can’t wait for you to try it! Whether you are a seasoned cookie stamper or brand new to it, we’ve got you covered! Anyone can make beautiful cookies using stamps and we break it all down for you. If you’re looking for recipes that offer perfectly crisp designs along with delicious flavor and texture, you’ve come to the right place. Read on for guidance tips and access to all of our free recipes, including our latest peanut butter cookie stamp recipe!
Nordic Ware Cookie Stamps
If you’ve been here before, you know I’m a big fan of the Nordic Ware cookie stamps. Known for their quality, designs and great value, they never let me down. Honestly, I’m a big sap and I can’t wait to pass these down to my grandkids someday. For today’s set, I used one of my favorite stamps from Nordic Ware’s geo cast set, which you can find HERE. And I also used my “Thank You” stamp from their greetings stamp set, found HERE. I use all these stamps on repeat, they are as good as new and make perfectly stunning cookies.
- The Nordic Ware brand set consists of 3 stamps with the words “With Love, Cheers, Thank You”
How to Use a Cookie Stamp
As I shared earlier, anyone can make STUNNING cookies with stamps. And by following these tips, you’ll have fun making beautiful cookies!
Using any one of our stamp recipes, you’ll want to chill your dough, as directed in each recipe, to achieve the best crisp designs. While all of our cutout cookie recipes are no-chill, chilling the dough for these stamped cookies helps achieve the beautiful designs you’re after.
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. For this peanut butter recipe, I also dipped my stamp in granulated sugar before stamping.
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!
This what they’ll look like after pressing a round cookie cutter over them and then once you’ve removed the excess dough.
Your cookies are now ready to bake and enjoy!
Cookie Stamp Recipes
Below, you will find our peanut butter cookie stamp recipe which is oh so yummy! It’s my son’s favorite of all our flavors! But if you’re interested in our vanilla, chocolate or lemon cookie stamp recipes, you can find them all HERE. I hope you enjoy these as much as our family, friends and customers do!
The Most Delicious Peanut Butter Cookie Stamp Recipe
- 1 cup (226 g) Salted Butter Room Temperature
- 3/4 cup (165 g) Light Brown Sugar
- 3/4 cup (150 g) Granulated Sugar
- 1 1/2 cups (360 g) Peanut Butter (I use JIF)
- 2 Large Eggs Room Temperature
- 1 tsp (5 ml) Vanilla Extract
- 3 cups (360 g) All-Purpose Flour
- 1/4 tsp (1 g) Baking Powder
- 1/4 tsp (1.25 g) Baking Soda
- 1/4 tsp (1.5 g) Salt
- Granulated Sugar for Rolling
- 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, brown sugar, granulated sugar and peanut butter, until smooth, at least 2 minutes.
- Beat in vanilla extract and eggs.
- In a separate bowl, combine baking powder, baking soda, 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 2 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 10-11 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
I hope you love these as much as we do! And make sure you’ve subscribed to receive our weekly newsletter! Never miss out on a new recipe, technique, product recommendation or Featured Baker!