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.

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

Dip the cookie stamps into flour, then press them into the dough. If the stamp sticks, sprinkle extra flour over the dough before pressing down. It's easier to remove excess flour than to scrape out stuck-on dough!

While this may vary based on the recipe, chilling the dough is an excellent way to combat soft dough and keep it from sticking to the stamp.

Dry Pasta

Pasta is one of those dishes you can make for a hearty Christmas spread, but they can also be used to stamp lovely patterns into cookie dough. Penne, rotelle, and ribbon pasta are just some great examples to use for imprinting due to their unique shapes.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Roll the dough into an even thickness, about ¼ to ½ inch. Dip the sharp edge of your cookie cutter into flour and cut out shapes.

How to fancy up sugar cookies? ›

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.

Working the dough too much.

bad habit of mixing in the dry ingredients until they were completely incorporated. And then mixing the dough even more, for no good reason. Thankfully I was eventually steered in the right direction. Over-working the dough yields a tough cookie, which is not at all what you want.

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.

Using cookie stamp, center over ball and push down until dough starts to squeeze out around stamp. Slowly lift/remove stamp. If desired, trim any excess dough around the stamped design. Bake at 350 for 12-13 minutes.

Place your stencil on the cookie, holding it firm with magnets or a stencil holder (as shown in the video). If you have the icing in a bag, pipe a generous amount on it. If you are using a palette knife, scoop it on. Start 'scraping' it off.