STAMP COOKIES

I came across recipes for stamp cookies on Your Baking Bestie site. Total game changer for your stamped cookies! So far, I’ve tried the chocolate stamp cookies and the peanut butter stamp cookies recipes. Both were wonderful doughs to work with, and both recipes resulted in fantastic-tasting cookies.

I do want to confirm that yes, your butter IS salted and IS chilled, and you use an egg right out of the fridge. No room temperature needed! I was a bit reluctant and unsure about this method at first. I did a bit of digging and research and found out that:

1. Cold butter limits the amount of air you incorporate into your cookie dough, which means they won’t puff up as much during baking. Which is key to a stamped cookie retaining its design while baking.
2. Cold butter also makes for a thicker cookie. If you want a thinner, crispier cookie, use room temperature butter.
3. There is no need to chill the dough before baking! You can make the cookie dough and then use it right away.

To get those nice chocolate bottoms, line a baking sheet with parchment paper, put a small dollop of melted chocolate on the bottom, and then place on the baking sheet, kind of pressing the cookie down with a slight circular motion to spread out the chocolate. Fill up the baking sheet and pop into the freezer for about 20-30 minutes.

If you want some great tips and tricks on using a variety of stamps, make sure to check out the Your Baking Bestie site. Wooden, metal, and rubber cookie stamps are discussed. I also bought a perforated baking sheet from Amazon, and it really does work like a charm!

I finished off the chocolate stamp cookies with edible gold dust and white dust. (I plan on making some of her red velvet stamp cookies and using some of the red edible glitter.)

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Chocolate Cookie Stamp Cookies

Servings 30 cookies

Author Ericka - Your Baking Bestie

Ingredients

• 1 cup 226 g Salted Butter Chilled, Cubed*
• 1 cup 200g Granulated Sugar
• 1 Large Egg Chilled
• 1 Tbsp 15ml Vanilla Extract
• 1/2 cup 46g Dutch Process Cocoa Powder
• 2 tsp 9.58g Baking Powder
• 2.5 cups 340g All-Purpose Flour
• 1 tsp 5g Espresso Powder

Instructions

Prepping the Cookie Dough

• Use the butter straight out of the fridge, cubed for easy mixing.*
• Preheat oven to 350°F.
• Use a perforated baking mat on the baking sheet, to eliminate any chance of spread and even baking.
• In a mixer bowl (or large bowl with hand-mixer) cream the butter and sugar until smooth, about 1-2 minutes.
• Beat in vanilla and egg.
• In a separate bowl. combine the cocoa powder, flour, baking powder and espresso powder. Add to wet mixture in small amounts at a time.
• Mix until dough is pulling away from the sides of the bowl.

If using a metal cookie stamp

• Roll dough into balls slightly larger than golf ball size. I used a regular sized cookie scoop.
• Roll dough balls in granulated sugar. Dip stamp in sugar, lightly knocking off any excess.
• Using cookie stamp, center over ball and push down until the cookie is about 1/4" thick. Slowly lift/remove stamp.
• If dough sticks to stamp, tap the stamp gently against the countertop and it should peel off. Place on the cookie sheet.
• Bake for 11-12 minutes (was 12-14 in my oven).
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

If using a wooden cookie stamp

• Divide the dough into 3 chunks and roll out each onto a floured surface, to 1/4" thick.
• Use wooden stamp to gently press down into the dough to create the design.
• Use a round cookie cutter to cut the dough and then place on the cookie sheet.
• Bake for 8-9 minutes.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

Notes

* Cube your cold butter and put back in the fridge until needed. Take out for about 10 minutes before using it. This works well if you have it out while you're getting the rest of the ingredients together and prepping your baking sheet.

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Peanut Butter Stamp Cookies

Ingredients

• 1 cup 226 g salted butter Chilled, Cubed
• 3/4 cup 165 g brown sugar
• 3/4 cup 150 g granulated sugar
• 1 1/2 cups 360 g peanut butter
• 2 large eggs chilled
• 1 tsp 5 ml vanilla extract
• 3 cups 400 g all-purpose flour
• 1/2 tsp 2 g baking powder
• 1/2 tsp 3 g salt

Instructions

Prepping the Cookie Dough

• Use the butter straight out of the fridge, cubed for easy mixing.*
• Preheat oven to 350°F.
• Use a perforated baking mat on the baking sheet, to eliminate any chance of spread and even baking.
• Beat in peanut butter, vanilla extract, and eggs.
• 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.

If using a metal cookie stamp

• Roll dough into balls slightly larger than golf ball size. I used a regular sized cookie scoop.
• Roll dough balls in granulated sugar. Dip stamp in sugar, lightly knocking off any excess.
• Using cookie stamp, center over ball and push down until the cookie is about 1/4" thick. Slowly lift/remove stamp.
• If dough sticks to stamp, tap the stamp gently against the countertop and it should peel off. Place on the cookie sheet.
• Bake for 11-12 minutes (was 12-14 in my oven).
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

If using a wooden cookie stamp

• Divide the dough into 3 chunks and roll out each onto a floured surface, to 1/4" thick.
• Use wooden stamp to gently press down into the dough to create the design.
• Use a round cookie cutter to cut the dough and then place on the cookie sheet.
• Bake for 8-9 minutes.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
• Notes

Notes

* Cube your cold butter and put back in the fridge until needed. Take it out for about 10 minutes before using it. This works well if you have it out while you're getting the rest of the ingredients together and prepping your baking sheet.