Stamping Cookies Is Easier Than Icing Them (And BTW It's Lots of Fun Too)

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Sometimes you need a break from iced cookies, as beautiful as they are. But that doesn't mean you have to settle for plain cookies. Enter: stamping!

Pressing designs on sugar cookies is an amazingly simple way to add messages, style and texture to baked goods. It can also turn them into wedding or party favors, holiday treats or swag for your business.

Let me show you just how easy it is.

What You Need

  • Your go-to sugar cookie dough
  • Silicon rolling pin
  • Stamp (such as paper-craft stamps), textured mat or small letter cookie cutter
  • Clean, level surface
  • Cookie tray
  • Baking sheet
  • Extra flour to dust
  • Cookie cutters

1. Roll Out Your Dough

Roll out your chilled cookie dough about ¼-inch thick.

2. Cut Out Cookie Shapes

Basic shapes like circles, hearts and squares with a workable surface are better than intricate, thin shapes like towers or lace.

3. Spread Out Your Cookies

Carefully lay your cookies on a tray.

4. Start Stamping!

Take your stamp or cutter and dust with some all-purpose flour to keep it from sticking to the dough. Carefully press it into your cookie shape. Don't push down too hard, as you can slice through the dough or even misshape the cookie.

5. Refrigerate

Place your stamped cookies in the fridge for about 30 minutes to an hour. This helps the cookies keep their shape and stamps better.

6. Bake

Now bake your cookies according to the recipe instructions. You're done!

Cookie Fails and Fixes

You Overmixed Your Dough

If you beat your dough too long, the sugar cookies will lose their shape — and so will the designs. The only solution is to start over with a new batch. This time, keep an eye on your mixer and stop just at the point when there's no trace of flour.

You Forgot to Chill Your Dough

If you skipped the chilling part, or took the dough out of the fridge too soon, you may have messy-looking treats. Try leaving the next batch in the fridge 30 minutes longer.

Your Dough is Too Wet to Stamp

Put it back in the mixer. Use a dough hook this time, and add all-purpose flour a little bit at a time until the dough is stable.

Your Stamp Isn't Leaving a Clear Impression

Maybe the problem is the stamp itself. Some have a shallow outline that won't leave much of an impression. You may need to switch to a thicker stamp.

If the stamp seems fine, then try pressing down a bit harder or longer. That may make the difference!

All photos via Juniper Cakery

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