Cardamom Sugar Cookies • easy cookie stamp recipe! (2024)

FAQs

How to use sugar cookie stamps? ›

Dip your stamp into flour and tap off the excess. Press the stamp straight down in the center of the ball of dough until you just start to see the dough on the sides (that way you know the whole design has been transferred to the dough) and gently lift up, rocking the stamp just slightly as you lift away.

Leave room between the cookies as they will spread out when the cookie stamp is applied. Once the cookies have been cut, remove the excess dough so the cookies have room to expand when pressed upon. Flour the stamp, center it on the dough and push down with the most pressure on the more solid parts of the stamp.

Almond Extract: For a twist on the traditional sugar cookie flavor, try adding a small amount of almond extract. Start with 1/2 teaspoon and adjust according to your preference. Citrus Zest: Incorporate the zest of citrus fruits like lemon, orange, or lime into the dough. The zest adds a bright and refreshing flavor.

Place the Stamp Centered Over the Dough: Center the stamp as best you can on top of the cookie dough ball before pressing down. Flour Your Cookie Stamp: Cookie dough can stick to the stamp. Dip your cookie stamp in flour before stamping. If dipped lightly, the flour bakes right off the stamped cookies.

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

3. Now chill the dough. The dough is still too soft to stamp out, so place it in the fridge for at least 30 minutes, or the freezer for 15.

On a lightly floured work surface, roll out the sugar cookie dough to ¼-inch thick. Cut out shapes as desired, transfer to prepared baking sheets, and bake cookies until set but still pale, 10 to 12 minutes.

Generally speaking, plastic and silicone cookie stamps are easier to wash than steel and copper ones.

All in all, I found the cookie stamp experience not only way easier and arguably fancier than frosting, but it was actually fun. Even the kids (who kept asking when the damn frosting was coming out) appreciated the joy of slamming metal and quartz together a few dozen times.

Can you over mix sugar cookie dough? ›

Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked. Generally speaking, the critical moment is when you combine dry ingredients with wet ones, especially if you're bringing together components of differing temperatures and textures.

Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.

When using metal Nordic Ware stamps , it is best to roll your dough into oversized balls, coat in sugar and then stamp down and use a cutter to remove excess dough. These photos illustrate what the dough looks like after stamping and then after removing excess dough with a round cutter. Very straightforward and simple!