Hey Besties! I can’t believe it’s taken me so long to share this salted caramel stamped cookie recipe with you, but here we are! Salted caramel is one of my favorite flavors and these are not only incredibly delicious, but beautiful too! Anyone can make these cookies; they are SO easy! And I have more good news…this recipe is no-chill! Which means you can have a whole batch of stunning and tasty cookies just like these in under an hour! You family, friends and guests will never believe you made these…and they don’t need to know how easy they are! Just sit back and enjoy the compliments! I’m sharing everything you need to know to make these with any cookie stamp you love. Let’s go!
Cookie Stamps
We LOVE cookies of all flavors, shapes and techniques around here! But especially when we can make stunning cookies without having to be a master pastry chef! Cookie stamps are a super easy way for anyone to make designer looking cookies that taste as beautiful as they look. We use both metal and wooden cookie stamps, but they require different stamping techniques and result in slightly different sized cookies. So, you’ve got options and regardless of which type of stamp you want to use, I break it all down for you to ensure stamping success.
On THIS page, you’ll find several posts featuring Nordic Ware cookie stamps, which we adore. Nordic Ware does a fantastic job with high quality stamps that can be passed on for generations to come. When we’re using a metal stamp, we roll our dough into oversized balls, roll in granulated sugar and then stamp down to create each cookie. These stamps typically create a slightly larger, thicker cookie. I walk through the entire process in those posts and today’s salted caramel recipe can be used with that stamping technique as well.
However today, we’re using a wooden cookie stamp, so will be rolling out our dough and then stamping. I love THIS small business that makes these incredible wooden cookie stamps. The detail is much more intricate with these wooden stamps than any of the metal ones. And while I love so many of the metal designs, I actually prefer working with these wooden stamps a little more. I just love the definition I get with these when used with our recipes. And they are perfectly sized at 2.5″ cookies.
I knew as soon as I saw THIS stamp, I had to have it, it’s just so cute for summer! Or year round if you live in a warm climate (jealous)! You really should check out the huge collection of cookie stamp designs this shop offers! I’m always adding to my collection!
Wooden Cookie Stamp Technique
For today’s cookies, we are simply making our dough according to the recipe you’ll find below. We’re rolling out our dough to 1/4″ since that is the thickness we prefer, but you can go thicker if you’d like. Note that if you do go thicker, you’ll need to increase your baking time to account for thicker cookies. We use our Joseph Joseph rolling pin to do the measuring for us. I seriously could not make cookies without that thing!
Once rolled out, you’ll simply stamp your design! I do dip my stamp in loose flour and tap off the excess between stamping every 3 cookies. These wooden stamps do not require as much pressure as the metal ones do in order to capture the design. Which is another reason I love working with the wooden stamps – they are easy for anyone to use. Then simply use a 2.5″ round cutter to cut the dough and place onto your parchment-lined cookie sheet. Here are my cookies as I’m stamping and then once onto the cookie sheet!
BAKING TIMES
Since these cookies are rolled out and thinner after stamping, I found that 8-9 minutes at 350 degrees results in a perfectly soft, chewy cookie. With our Nordic Ware stamped cookies, we typically bake for 11-12 minutes since they are thicker. Bake longer if you want a crispy cookie or if you roll them out thicker!
CAN IT GET ANY EASIER?!
It’s seriously as simple as that! ANYONE can make these spectacular stamped cookies that are equally as delicious as they are pretty! No one ever believes they are homemade! Just sit back and enjoy a cookie and the credit!
Recipes
You always have free access to our recipes, and we have vanilla, chocolate, lemon, peanut butter, vanilla almond available for cookie stamping.
For today’s salted caramel stamped cookie recipe, the secret ingredient is THIS flavoring. It provides the perfect caramel flavor for these cookies! Tip: I personally was not a fan of the Caramel Baking Emulsion. This super strength flavor gave much better results. I love just about every other baking emulsion, but this one was off; so I always stick to the flavoring for my caramel cookies, We use this same flavoring in our caramel cutout cookie recipe, which you can find HERE, in case you ever want caramel cutout cookies.
Without further ado, I present the salted caramel cookie stamp recipe! Our family, friends and customers LOVE these cookies and I hope you do too! Happy stamping!
Undeniable Salted Caramel Stamped Cookie Recipe
Ingredients
- 1 cup (226g) Unsalted Butter Chilled
- 1 cup (200g) Granulated Sugar
- 1 Large Egg Chilled
- 1 tsp (5ml) Vanilla Extract
- 2 tsp (10ml) Caramel Flavoring LorAnn's Caramel Flavoring
- 1 tsp (5g) Baking Powder
- 1 tsp (6g) Salt
- 3 cups (400g) All-Purpose Flour
Instructions
- 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, cream butter and sugar until smooth, at least 2 minutes
- Beat in caramel flavoring, vanilla extract and egg.
- 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.
- 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.
If using a wooden cookie stamp:
- 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!
- 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 8-9 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
If using a metal cookie stamp:
- Roll dough into balls slightly larger than golf ball size.
- Roll dough balls in granulated sugar. Dip stamp in 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 11-12 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
I hope you enjoyed this post all about our salted caramel stamped cookie recipe! Along with this guidance on how to stamp cookies with metal or wooden cookie stamps, you are well on your way!
Before you go, have you subscribed to receive my weekly newsletter? Never miss out on a new recipe, technique, product recommendation, Featured Baker or free printables! Happy Baking, Besties!
Hi… if you bought and used the caramel emulsion already, instead of flavor, would you still use 2 tsp of it or increase or decrease? These cookies look great. Thanks!
Hi Maurita! Yes, I would try that and see what you think. You can always increase/decrease in the next batch based on our preference. I will say, I personally don’t love the caramel emulsion flavor, which shocked me because I love almost every other emulsion flavor. But for this flavor, I prefer the super strength flavoring over the emulsion. If you love it, that’s awesome! But if you don’t, you may want to consider the flavoring. Happy Baking!