Hey Besties! Coming right on the heels of the release of our red velvet cutout cookie recipe, I can’t leave the stampers out of this! I’m thrilled to share our red velvet cookie stamp recipe with you along with all the guidance you need to make these so easily! Using cookie stamps is arguably the simplest and quickest way to make beautiful designer cookies. And you better believe, they taste as delicious as they are beautiful! So if you’re looking for a quick and easy way to make unique, stunning and delicious homemade cookies, you’ve come to the right place! Let’s go!
Cookie Stamping 101
If cookie stamping is new to you, let’s cover some quick basics! While we spend ridiculous amounts of time making royal icing decorated cutout cookies, we also LOVE using cookie stamps! They are so simple, easy and quick, which is a refreshing break! And with so many beautiful cookie stamp designs, it’s never been easier to create stunning homemade cookies. Those you bake for will never believe you made these from home! And they certainly don’t need to know how easy they were to make!
We use wooden and metal cookie stamps as we’ve found that they offer the crispest designs and intricate details. But even aside from the cookie stamp you use, the recipe you use for cookie stamping is the most important part. My cookie stamp recipes perfectly capture even the most intricate designs. No chilling required, super easy to work with and absolutely delicious, which is most important. So, if you’ve tried cookie stamping previously with lackluster results, I highly encourage you to try one of my recipes. You have your choice across many different flavors and can find them all HERE, for free. Included in all of my recipes is comprehensive guidance on exactly how to use cookie stamps successfully as well.
Where Do YOU Get Your Cookie Stamps?
We love THESE metal cookie stamps that last forever and are such great quality. With a variety of designs, it’s hard not to find a set you like. We do use a different stamping technique for metal versus wooden cookie stamps and have detailed guidance on both. In this post we’re going to focus on the stamping technique using wooden stamps, but for a metal stamp, THIS post will cover that technique!
As much as we like using metal stamp, we actually use many more wooden cookie stamp designs in our bakery. I love the intricate designs that are available in wooden stamps and find them easier to use. And there is a small business that has the most amazing collection of cookie stamp designs, that I LOVE to support. They continually add new designs, and their Etsy shop has the most stocked collection of their stamps. They also have an Amazon shop as well, but sometimes have more limited availability of their stamps there. If there is a specific stamp you love and it’s not in stock in the Amazon shop, it’s very likely available in their Etsy shop.
Today, I’m featuring three beautiful cookie stamp designs from this shop! Specifically, you’ll find these available as Heart Love, Love You, and Lotus Buds.
How to Use Cookie Stamps
When using wooden stamps, you’ll roll out your dough, like you would for cutout cookies. I roll out my dough on a floured piece of wax paper. I lightly flour my Joseph Joseph rolling pin, which does the measuring for me, to make my cookies a consistent 1/4″ thickness. You can go thicker, but you will need to adjust your baking times a bit.
Then dip your stamp in loose flour and tap off any excess. I re-flour my stamp after every 2-3 cookies. Now simply stamp down! You a 2.5″ round cookie cutter to cut the cookie out and place on a parchment-lined cookie sheet. We use Reynolds parchment sheets which are amazing to avoid any spreading. Perforated baking mats work amazingly as well. Here is what they will look like!
I mean, how beautiful are these designs in this cookie dough?!
We love soft and chewy cookies around here, which is what you’ll get when baked as directed. However, if you prefer a crispier cookie, you can bake for longer.
Once moved to the cooling rack, this is what they look like! Notice that there is no spread and even the most intricate details are beautifully captured even after baking!
We enjoy all of our stamped cookies without any icing. They are beautiful on their own and many people enjoy cookies without icing, so these are perfect! Sometimes we will use luster dust to add some sparkle to our stamped cookies. Either way, your cookies will definitely stand out from the rest!
Red Velvet Cookie Stamp Recipe
Alright, so now you know exactly HOW to make these stunning cookies, so let’s get to the recipe! Adapted from our red velvet cutout cookie recipe, I’m thrilled to share this additional recipe option! I hope you love the recipe too and have fun making them. Making designer cookies has never been easier!
I should also share that using LorAnn’s Red Velvet Baking Emulsion is a secret ingredient for this recipe! This baking emulsion is definitely one of my top favorites! It’s SO yummy! It also provides the most perfect red color to your cookies, so no additional coloring necessary!
The Red Velvet Cookie Stamp Recipe You’ll Love!
Ingredients
- 1 cup (227g) Salted Butter Chilled and Cubed
- 1 cup (200g) Granulated White Sugar
- 2 tsp (10ml) LorAnn Red Velvet Baking Emulsion
- 1 Large Egg Chilled
- 3 cups (400g) All-Purpose Flour
- 1 tsp (5g) Baking Powder
- 1/2 tsp (3g) Salt
- 1 Tbsp (7.5g) Dutch-processed unsweetened cocoa powder I use Ghirardelli
Instructions
- Preheat oven to 350 degrees F.
- I use Reynolds parchment paper sheets on my cookies sheets and reuse them for all my batches that day.
- Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in red velvet flavoring and egg.
- In a separate bowl, combine baking powder, Dutch-processed unsweetened cocoa powder, salt and flour. 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.
- 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.
I hope you love this red velvet cookie stamp recipe as much as we do! This flavor is perfect year-round, and these stamps are beautiful for Valentines Day cookies and even for weddings too! But I hope you check out that shop’s entire stamp collection, because they are all stunning. The hardest part of cookie stamping is picking which stamp to use!
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I just made your red velvet cut out cookie recipe (amazing!!), so want to try the stamp version. How do you keep the flour from leaving white dust on your stamped cookies? I’ve always ended up with white on my attempts. Maybe I’m using too much? Yours are beautiful!
Hi! You won’t see the flour once they are baked. But if you really want to remove it, you can use a fan brush to sweep it off before baking. I hope you love them!